Sunflower Pumpkin Muffins

Yield: 12 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.

Muffins

1. Combine flour, sugar, baking powder, pumpkin pie spice, salt and baking soda. Mix well.
2. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined.
3. Stir in oats and kernels.
4. Fill muffin cups 3/4 full.

Topping

1. Combine all of the ingredients, stir until crumbly and sprinkle over muffins.
2. Bake for 18 to 20 minutes.

Nutrition

Per serving: 230 calories, 5g protein, 31g carbohydrates, 2g fiber, 10g fat (2g saturated), 18mg cholesterol, 41mcg folate, 2mg iron, 269mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council
Source: Submitted by National Sunflower Association