Best Pineapple Pumpkin Muffins Recipes

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PINEAPPLE-APPLESAUCE-PUMPKIN MUFFINS



Pineapple-Applesauce-Pumpkin Muffins image

Make and share this Pineapple-Applesauce-Pumpkin Muffins recipe from Food.com.

Provided by Sassy in da South

Categories     Quick Breads

Time 24m

Yield 36 mini-muffins, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon clove
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup applesauce
1/4 cup crushed pineapple
2 eggs
3/4 cup canned pumpkin

Steps:

  • Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. Set aside.
  • In a large bowl, combine first 8 ingredients.
  • In a separate bowl, combine oil, applesauce, pineapple, eggs, and pumpkin.
  • Add to dry ingredients and stir just to combine.
  • Spoon a rounded tablespoon into each muffin cup.
  • Bake for 12 - 14 minutes.

Nutrition Facts : Calories 56.9, Fat 1.9, SaturatedFat 0.2, Cholesterol 11.8, Sodium 82.9, Carbohydrate 9.3, Fiber 0.3, Sugar 4.6, Protein 1

PINEAPPLE PUMPKIN MUFFINS



Pineapple Pumpkin Muffins image

This is yummy twist on a traditional favorite. They are great for breakfast or to take for a potluck, or even a nice treat for your co-workers.

Provided by Missy Wimpelberg

Categories     Muffins

Time 30m

Number Of Ingredients 13

1/3 c extra light tasting olive oil
2/3 c sugar
2 tsp ground cinnamon
1 c all purpose flour
3/4 c whole wheat pastry flour
2 tsp baking powder
1/4 tsp salt
2/3 c low fat buttermilk
2 egg whites or 1/4 cup egg substitute
1/2 can(s) (of a 16 oz can ) solid pumpkin or 3/4 cup cooked sweet potatoes mashed
2 tsp vamilla extract
1 Tbsp grated orange zest
8 oz can pineapple tidbits, packed in their own juice, drained

Steps:

  • 1. Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Olive Oil.
  • 2. Combine 1 tablespoon of sugar with 1/2 teaspoon of the cinnamon in a small bowl and set aside. Whisk together the flours, baking powder, salt, and the remaining sugar and cinnamon in a medium bowl and set aside.
  • 3. Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.
  • 4. Make a well in the flour mixture, pour in the milk mixture and stir until just blended. Spoon the batter into muffin tins. Sprinkle the sugar and cinnamon mixture evenly over the muffins. Bake 18-20 minutes or until wooden pick inserted in middle comes out clean. Carefully remove from tins and cool completely on a wire rack.
  • 5. For added decoration, you can even top with some of the grated orange zest and a tidbit or two.

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