Sunflower Pumpkin Muffins
Whole Grain Recipe
Canned pumpkin team up with old fashioned rolled oats and sunflower kernels spiced with pumpkin pie spice. Delicious.
1 cup all purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1 large egg, slightly beaten
1/4 cup milk
1/4 cup sunflower oil
1 cup old fashioned rolled oats
1/2 cup roasted sunflower kernels (if not salted, add 1/2 teaspoon salt)
1 tablespoon margarine, melted
1/3 cup firmly packed brown sugar
3 tablespoons roasted sunflower kernels
1 tablespoon flour
1/4 teaspoon pumpkin pie spice
Preheated oven to 425 degrees.
Combine flour, sugar, baking powder, pumpkin pie spice, salt and soda. Mix well. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined. Stir in oats and kernels. Fill muffin cups 3/4 full.
Topping: Combine all of the ingredients, stir until crumbly and sprinkle over muffins.
Recipe makes 12 servings
Serving size: 1 muffin
One serving (1 Sunflower Pumpkin Muffin) provides approximately: 230 calories, 5 g protein, 31 g carbohydrates, 2 g fiber, 10 g fat (2 g saturated), 18 mg cholesterol, 41 mcg folate, 2 mg iron, 269 mg sodium.
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