Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Pumpkin Harvest Breakfast muffins

Friday, August 09, 2019
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Total time
50 minutes
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Preparation time
30 minutes
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Portions
16

Delicious, filling breakfast muffins. Perfect with a shmear of peanut butter, or toasted with a little salted butter on top.

Ingredients
or2 cups whole-wheat flour
or1 cup oatmeal (old fashioned or instant)
or2 teaspoons baking powder
or1 teaspoon baking soda
or1 teaspoon salt
or1 tablespoon Stephanie's spice blend
or1 cup 2% milk
or1/2 stick of melted butter (salted or unsalted)
or2 large eggs
or1 cup canned pumpkin (not pumpkin pie mix)
or1/2 cup brown sugar
or1/2 cup granulated sugar
or1/4 cup sunflower seed kernels (without shells)
or1/2 cup ground flaxmeal
Preparation
1.
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and spice blend. Stir to combine.
2.
In a separate bowl, combine the milk, melted butter, eggs, pumpin, and sugars, and stir with a whisk until combined.
3.
Slowly add the wet ingredients to the dry ingredients. Add the sunflower seeds and flax, gently stirring to combine (batter may be slightly lumpy).
4.
Line standard size muffin tins with liners or spray with non-stick spray. Divide batter into 16 equal parts, filling the muffin tins about 2/3 full.
5.
Bake at 325 for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
Nutritional information
Per 100 gPer portion (87 g)% DRI
Energy261 kcal228 kcal11 %
Fat9 g8 g12 %
Fatty acids, total saturated3 g3 g14 %
Cholesterol37 mg32 mg11 %
Sodium365 mg318 mg13 %
Carbohydrate40 g35 g12 %
Sugars16 g14 gremove
Fiber6 g5 g20 %
Protein7 g7 gremove