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Sunflower Pumpkin Muffins

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Sunflower Pumpkin Muffins)

295 calories; 14 g total fat; 27 mg cholesterol; 159 mg sodium. 39 g carbohydrates; 3 g fiber; 6 g protein;

Streusel Topping

Ingredients

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Directions

Instructions Checklist
  • 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.

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