Oatmeal Pumpkin Muffins Recipe

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. Oatmeal and pumpkin muffins recipe and photo courtesy of the Wheat Foods Council.

Ingredients:

• 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
• TOPPING:
• 1 tbsp margarine, melted
• 1/3 cup brown sugar
• 3 tbsp sunflower seeds
• 1 tbsp flour
• 1/4 tsp pumpkin pie spice

Preparation:

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.

Servings: 12 muffins

Calories/Serving: 230
Nutrition: 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.

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