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Sunflower Pumpkin Muffins

Sunflower Pumpkin Muffins

Ingredients

Muffins

  • 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)

Topping

  • 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

Instructions

  1. Heat oven to 425 degrees F.
  2. Muffins: Combine flour, sugar, baking powder, pumpkin pie spice, salt and baking soda. Mix well.
  3. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined.
  4. Stir in oats and kernels.
  5. Fill muffin cups 3/4 full.
  6. Topping: Combine all of the ingredients, stir until crumbly and sprinkle over muffins.
  7. Bake for 18 to 20 minutes.

Yield: 12 muffins

Calories/Serving: 230

Nutrition: One serving 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

Source: Submitted by National Sunflower Association

Recipe and photo credit (used with permission): Wheat Foods Council


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