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Sunflower Pumpkin Muffins

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Sunflower Pumpkin Muffins

These wholesome, nutrient-rich muffins are a healthy sweet treat perfect for autumn holiday breakfasts.
2.67 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Sunflower Pumpkin Muffins
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 12 1 muffin
Calories: 207kcal


  • 12 standard cupcake liners
  • 1 large egg
  • 3/4 cup almond milk, unsweetened
  • 3/4 cup pumpkin, canned
  • 1/4 cup brown sugar
  • 4 tablespoon olive oil
  • 1 1/2 cup flour, whole wheat
  • 3/4 cup oats, dry
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon salt
  • 2/3 cup sunflower seeds


  • Line muffin pan with papers. Preheat oven to 400° F.
  • In a medium bowl, combine egg, milk, and pumpkin puree. Add brown sugar and oil; mix well, then set aside.
  • In a separate bowl, combine flour, oats, baking soda, baking powder, spices and salt. Mix well.
  • Add wet mixture to dry ingredients and fold to combine; avoid over-mixing. When batter begins to appear lumpy, gently fold in sunflower seeds.
  • Pour batter into muffin cups until each is 3/4 full. Bake 20-25 minutes. Allow to cool before serving.
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Calories: 207kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 97mg | Fiber: 4g | Sugar: 5g

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