Oatmeal pumpkin muffins with sunflower seeds. These oatmeal pumpkin muffins 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.
Oatmeal and pumpkin muffins recipe and photo courtesy of the Wheat Foods Council.
- 1 cup flour
- 1/2 cup brown sugar (firmly packed)
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/4 tsp. baking soda
- 3/4 cup canned pumpkin
- 1 large egg, slightly beaten
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 cup rolled oats
- 1/2 cup roasted sunflower seeds
- 1 tbsp. margarine, melted
- 1/3 cup brown sugar
- 3 tbsp. sunflower seeds
- 1 tbsp. flour
- 1/4 tsp. pumpkin pie spice
Pre-heat oven to 425 degrees. Prepare a muffin pan for 12 muffins.
Combine flour, sugar, baking powder, pumpkin pie spice and soda. Mix well.
In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined. Stir in oats and sunflower seeds.
Fill 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 (1 tbsp margarine, 1/3 cup brown sugar, 3 tbsp sunflower seeds, 1 tbsp flour and 1/4 tsp pumpkin pie spice) until crumbly. Sprinkle over the muffins before baking.
Bake 18 to 20 minutes.