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Sunflower Pumpkin Muffin

If back to school means back to busy mornings at your house, don't let the hectic rush force you to sacrifice breakfast. Fast and simple, this recipe yields a healthy and delicious way to start your morning.


Step-by-Step Instructions



Preheat oven to 425°F.

Topping: Combine all of the ingredients, stir until crumbly
and sprinkle over muffins.
Bake 18 to 20 minutes.



In large bowl, 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.




Fill muffin cups 3/4 full.

Topping:

Combine all of the ingredients, stir until crumbly and sprinkle over muffins.
Bake 18 to 20 minutes.


Prep Time: 10 Minutes

Total Time: 55 Minutes

Servings: 6


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

Topping:

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




Recipe provided by Wheat Foods Council, a member of
the Home Baking Association