Sunflower Pumpkin Muffins
Sunflower pumpkin muffin
1 cup all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1 egg, slightly beaten
1/4 cup milk
1/3 cup sunflower oil
1 cup rolled oats
1/2 cup raw or roasted sunflower kernels (if salted, omit salt in recipe)

Combine flour, sugar, baking powder, spice, salt and soda; mix well. Combine pumpkin, egg, milk and oil; add to dry ingredients; mix only until ingredients are combined. Stir in oats and sunflower kernels. Fill muffin tins 3/4 full. Sprinkle with topping. Bake at 400°F 20 minutes or until wooden pick inserted near center comes out clean.

Topping: Melt 1 tablespoon sunflower margarine. Mix with 1/3 cup packed brown sugar, 3 tablespoons sunflower kernels, 1 tablespoon flour and 1/4 teaspoon pumpkin pie spice until crumbly.

12 Muffins
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