Whole Grain Pumpkin Muffins

Whole Grain Pumpkin Muffins is a favorite recipe from the 1999 Kansas Wheat Commission Recipe book. These muffins make a yummy snack or quick breakfast.

½ cup all-purpose flour

½ cup white whole wheat flour

1 1/4 cups quick oats, dry

½ cup firmly packed brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

1 cup canned pumpkin

1/3 cup olive oil

¼ cup skim milk

1 large egg, beaten

1 teaspoon vanilla extract

Topping:

2 tablespoons all-purpose flour

2 tablespoons white whole wheat flour

¼ cup quick oats, dry

¼ cup firmly packed brown sugar

3 tablespoons unsalted sunflower seeds, chopped

1 teaspoon cinnamon

¼ cup butter, softened

 

  1. Preheat oven to 400°F. Spray with non-stick cooking spray a 12 cup muffin tin.
  2. In large bowl, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Add pumpkin, oil, milk, egg and vanilla extract, stirring just until moistened. Fill prepared tins ¾ full.
  3. Combine topping ingredients; mix until crumbly. Sprinkle topping mixture evenly over muffins. Bake 14-15 minutes or until done. Remove from pan and cool on wire rack.

Makes 12 muffins.

One muffin provides approximately 369 calories; 9 g protein; 52 g carbohydrates; 6 g dietary fiber; 14 g fat (3 g saturated); 26 mg cholesterol; 12 mcg folate; 3 mg iron and 210 mg sodium.