pineapple pumpkin muffins
(2 ratings)
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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.
(2 ratings)
yield
12 muffins
prep time
10 Min
cook time
20 Min
Ingredients For pineapple pumpkin muffins
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1/3 cextra light tasting olive oil
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2/3 csugar
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2 tspground cinnamon
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1 call purpose flour
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3/4 cwhole wheat pastry flour
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2 tspbaking powder
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1/4 tspsalt
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2/3 clow fat buttermilk
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2egg whites or 1/4 cup egg substitute
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1/2 can(of a 16 oz can ) solid pumpkin or 3/4 cup cooked sweet potatoes mashed
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2 tspvamilla extract
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1 Tbspgrated orange zest
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8 ozcan pineapple tidbits, packed in their own juice, drained
How To Make pineapple pumpkin muffins
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1Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Olive Oil.
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2Combine 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.
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3Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.
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4Make 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.
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5For added decoration, you can even top with some of the grated orange zest and a tidbit or two.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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