These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for special occasions in the fall. Adding sunflower seeds means there's a bit of protein in these muffins too, making them perfect for vegetarians. Try them with soy milk and an egg replacer for a reduced-fat and vegan version.
- For the Muffins:
- 1 cup flour
- 1/2 cup brown sugar (firmly packed)
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 3/4 cup canned pumpkin puree
- 1 large egg (slightly beaten)
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 cup rolled oats
- 1/2 cup roasted sunflower seeds
- For the Topping:
- 1 tablespoon margarine (melted)
- 1/3 cup brown sugar
- 3 tablespoons sunflower seeds
- 1 tablespoon flour
- 1/4 teaspoon pumpkin pie spice
Gather the ingredients. Preheat oven to 425 F.
Prepare a muffin pan for 12 muffins with liners.
Combine the flour, sugar, baking powder, pumpkin pie spice, and baking soda. Mix well.
In a separate bowl, combine the pumpkin puree, egg, milk and oil.
Add the wet ingredients to the dry ingredients and stir only until everything is combined.
Stir in the oats and sunflower seeds.
Fill the muffin cups 3/4 full with batter.
You can top these pumpkin muffins with an optional sweet topping. To prepare the topping, combine the topping ingredients until crumbly. Sprinkle over the muffins before baking.
Bake 18 to 20 minutes.
Serve and enjoy!