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Sunflower Pumpkin Muffins
Cool: 5 mins
Bake: 20 mins to 25 mins at 400°F
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
1. 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.
2. 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.
3. 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.
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.
