Sunflower Pumpkin Muffins
- Makes: 12 servings
- Prep 20 mins
- Cool 5 mins
- Bake 20 mins to 25 mins
Ingredients
-
1 1/2
cups
all-purpose flour
-
3/4
cup
quick-cooking rolled oats
-
2
teaspoons
baking powder
-
1/4
teaspoon
baking soda
-
1 1/2
teaspoons
pumpkin pie spice or ground cinnamon
-
1/2
teaspoon
salt
-
1
beaten egg
-
3/4
cup
milk
-
3/4
cup
canned pumpkin
-
1/2
cup
packed brown sugar
-
1/4
cup
sunflower oil or cooking oil
-
2/3
cup
shelled sunflower seeds
-
Streusel Topping (recipe follows)
Directions
- Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine the flour, oats, baking powder, baking soda, pumpkin pie spice and salt. Make a well in the center of the flour mixture.
- In another medium bowl, combine egg, milk, pumpkin, brown sugar and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in sunflower seeds.
- Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 servings.
Streusel Topping
Ingredients
- 1/2
cup
packed brown sugar
- 1/4
cup
all-purpose flour
- 3/4
teaspoon
pumpkin pie spice or ground cinnamon
- 3
tablespoons
butter
- 2
tablespoons
shelled sunflower seeds
Directions
- In a small bowl, stir together brown sugar, flour and pumpkin pie spice. Cut in butter until the mixture resembles coarse crumbs. Stir in sunflower seeds.
Nutrition Facts
(Sunflower Pumpkin Muffins)
Servings Per Recipe 12, sodium (mg) 159, fiber (g) 3, carb. (g) 39, Fat, total (g) 14, cal. (kcal) 295, pro. (g) 6, chol. (mg) 27