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SUNFLOWER PUMPKIN MUFFINSsunflower pumpkin muffins

Servings: 12 muffins

• 1 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 3/4 cup canned pumpkin
• 1 large egg, slightly beaten
• 1/4 cup milk
• 1/4 cup sunflower oil
• 1 cup old-fashioned rolled oats
• 1/2 cup roasted sunflower kernels (if not salted, add ½ teaspoon salt)

• 1 tablespoon margarine, melted
• 1/3 cup firmly packed brown sugar
• 3 tablespoons roasted sunflower kernels
• 1 tablespoon flour
• 1/4 teaspoon pumpkin pie spice

Preheat oven – 425°F.

Combine flour, sugar, baking powder, pumpkin pie spice, salt 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 kernels. Fill muffin cups 3/4 full.

Topping: Combine all of the ingredients, stir until crumbly and sprinkle over muffins.

Bake 18 to 20 minutes.

One serving provides approximately: 230 calories, 5 g protein, 31 g carbohydrates, 2 g fiber, 10 g fat (2 g saturated), 18 mg cholesterol, 41 mcg folate, 2 mg iron, 269 mg sodium.

Recipe courtesy of the Wheat Foods Council
Source: Submitted by National Sunflower Association


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