Moist and tender spiced pumpkin oat muffins laced with sunflower kernels and a crunchy streusel topping made with more sunflower kernels.

Sunflower Pumpkin Muffins

Muffins:
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
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 rolled (old-fashioned) oats
1/2 cup raw or roasted sunflower kernels, (if salted, omit salt in recipe)

Topping:
1 tablespoon sunflower margarine, melted
1/3 cup firmly packed brown sugar
3 tablespoons sunflower kernels
1 tablespoon all-purpose flour
1/4 teaspoon pumpkin pie spice

1. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice, salt and baking soda; mix well.
2. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients, mixing only until ingredients are combined. Stir in oats and sunflower kernels. Fill muffin tins 3/4 full.
3. Combine melted margarine with brown sugar, sunflower kernels, flour and pumpkin pie spice; mix until crumbly. Sprinkle over muffins.
4. Bake at 425°F (220°C) for 18 to 20 minutes or until a wooden pick inserted near center comes out clean.

Makes 1 dozen muffins.

Recipe provided courtesy of the National Sunflower Association.