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
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.
Like pumpkin muffins? Scroll down for more homemade pumpkin muffin recipes to try. Servings: 12 muffins
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.