1/2	cup	canned pumpkin
1/2	cup	milk
1		egg
2	cups	baking mix (such as Bisquick)
1/4	cup	sugar
1/2	tsp.	nutmeg
1/2	tsp.	Cinnamon
1/2	tsp.	ground ginger
1	cup	well-cooked wild rice
STREUSEL TOPPING
1	tbsp.	baking mix
2	tbsp.	sugar
1/4	tsp.	cinnamon
2	tsp.	butter or margarine

• Preheat oven to 400 deg F.
• In large mixing bowl, combine pumpkin, milk and egg with a fork.
• In separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger; add to pumpkin mixture, stirring just until moistened. Fold in wild rice.
• Spoon into 12 well-greased muffin cups. Sprinkle with streusel topping.
• Bake 15 minutes or until golden brown. Serve warm.

12 muffins.