Pumpkin Sunflower Seed Muffins

In this recipe I used pumpkin pie filling.  If you use plain pumpkin purée you'll need to add in 1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves. 

1 cup white flour
3/4 cup whole wheat flour
1  1/2 tsps baking powder
1/2 tsp salt
1 tsp instant coffee granules
3/4 cup pumpkin pie filling
1/4 cup margarine or butter
1/2 cup brown sugar
1 tbsp molasses
1 egg
1  1/2 tsps vanilla
1/2 cup milk
1/2 cup sunflower seeds, divided

Topping:
1/4 cup margarine or butter, melted
1/4 cup sugar
1 tsp cinnamon

In a large bowl mix both flours, baking powder, salt and coffee together and set aside. Mix the pumpkin, marg, brown sugar, molasses, egg, vanilla and milk together. Now add the wet ingredients to the dry, along with 1/4 cup sunflower seeds.

Line a mini muffin tin with papers and spoon heaping teaspoonfuls into each muffin paper, sprinkle tops with the remaining sunflower seeds and bake at 350 F for 12-15 minutes.

You can eat 'em just like this or glaze them.

Melt the marg. Mix the sugar and cinnamon together in a bowl. Brush the muffin tops with the melted marg and dip in the sugar/cinnmon mix. 

Makes 28 mini muffins