Pineapple Pumpkin Muffins Recipe

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Pineapple Pumpkin Muffins

Missy Wimpelberg


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.

pinch tips: How to Cut a Watermelon



12 muffins


10 Min


20 Min


1/3 c
extra light tasting olive oil
2/3 c
2 tsp
ground cinnamon
1 c
all purpose flour
3/4 c
whole wheat pastry flour
2 tsp
baking powder
1/4 tsp
2/3 c
low fat buttermilk
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

Directions Step-By-Step

Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Olive Oil.
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.
Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.
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.
For added decoration, you can even top with some of the grated orange zest and a tidbit or two.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy