 |
 |
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 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
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 |
|
|
|
|
|
|
|
