Sunflower Pumpkin Muffins

Sunflower Pumpkin Muffins

 
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Sunflower Pumpkin Muffins

I found this recipe for the "Sunflower Pumpkin Muffins" over at MidwestLiving; featuring a delightful blend of pumpkin and sunflower kernels!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 295 kcal
Author Xander

Ingredients

Muffin Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup quick-cooking rolled oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon salt
  • 1 beaten egg
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/4 cup sunflower or cooking oil
  • 2/3 cup shelled sunflower seeds

Streusel Topping Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 teasponn pumpkin pie spice or ground cinnamon
  • 3 tablespoons butter
  • 2 tablespoons shelled sunflower seeds

Instructions

Muffin Instructions

  1. Preheat oven to 400°F

  2. Lightly grease twelve 2-1/2-inch muffin cups; set aside.

  3. In a medium bowl, combine the flour, oats, baking powder, baking soda, pumpkin pie spice and salt. Make a well in the center of the flour mixture.

  4. In another medium bowl, combine egg, milk, pumpkin, brown sugar and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in sunflower seeds.
  5. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400°F oven for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

  6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, top with Struesel and enjoy warm.

Streusel Instructions

  1. In a small bowl, stir together brown sugar, flour and pumpkin pie spice. Cut in butter until the mixture resembles coarse crumbs. Stir in sunflower seeds.
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