:max_bytes(150000):strip_icc()/oatmeal-pumpkin-muffins-recipe-3376575-hero-01-7974c9af2c1c4d929d1c4aa89de4ac70.jpg)
The Spruce Eats / Katarina Zunic
These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for Thanksgiving, Halloween or any fall morning. 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.
Ingredients
- 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
Steps to Make It
-
Gather the ingredients. Preheat oven to 425 F.
The Spruce Eats / Katarina Zunic -
Prepare a muffin pan for 12 muffins with liners.
The Spruce Eats / Katarina Zunic -
Combine the flour, sugar, baking powder, pumpkin pie spice, and baking soda. Mix well.
The Spruce Eats / Katarina Zunic -
In a separate bowl, combine the pumpkin puree, egg, milk and oil.
The Spruce Eats / Katarina Zunic -
Add the wet ingredients to the dry ingredients and stir only until everything is combined.
The Spruce Eats / Katarina Zunic -
Stir in the oats and sunflower seeds.
The Spruce Eats / Katarina Zunic -
Fill the muffin cups 3/4 full with batter.
The Spruce Eats / Katarina Zunic -
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.
The Spruce Eats / Katarina Zunic -
Bake 18 to 20 minutes.
The Spruce Eats / Katarina Zunic -
Serve and enjoy!
The Spruce Eats / Katarina Zunic
Recipe Tags: