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Sunflower Pumpkin Muffins

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Sunflower Pumpkin Muffins

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  • Makes: 12 servings
  • Prep 20 mins
  • Cool 5 mins
  • Bake 20 mins to 25 mins

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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.

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

  1. 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, carb. (g) 39, Fat, total (g) 14, cal. (kcal) 295, pro. (g) 6, fiber (g) 3, sodium (mg) 159, chol. (mg) 27

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