These pumpkin pineapple muffins are soft, moist, and full of warm fall spice. Pumpkin purée keeps them tender while sweet pineapple adds bright pops of flavor. They come together in one bowl and bake in about 20 minutes.
The trick is to fold the batter gently and stop while a few floury streaks remain. Overmixing builds gluten and makes muffins tough and dense. A light hand gives you a soft, bakery-style crumb every time.
If you love pumpkin baking, try my pumpkin banana muffins next, or this list of easy pumpkin dessert recipes. Both are great for fall mornings and packed lunches.
Pumpkin Pineapple Muffins Ingredients
Here is what goes into these pumpkin pineapple muffins.
- All-purpose flour
- Baking powder and baking soda: both, so the muffins rise tall and stay light.
- Cinnamon, ginger and allspice: the warm pumpkin spice blend.
- Salt
- Pumpkin purée: pure pumpkin (canned or homemade), not pumpkin pie filling.
- Vegetable oil: keeps the crumb moist for days.
- Brown sugar: packed, for soft texture and a hint of caramel.
- Eggs
- Vanilla extract
- Pineapple chunks: drained well if canned, or cut small if fresh.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Here are easy ways to change up these muffins.
- Crushed pineapple: swap the chunks for 3/4 cup well-drained crushed pineapple.
- Whole wheat flour: replace up to half the all-purpose flour for a heartier muffin, like my blueberry bran muffins.
- Add-ins: fold in 1/2 cup chopped pecans, walnuts or raisins.
- Less sugar: cut the brown sugar to 1/2 cup for a lightly sweet muffin.
- Cream cheese top: spoon a little sweetened cream cheese, or my cream cheese icing, on top before baking.
Grab These Tools
You only need a few basics to make these.
- Muffin tin: a standard 12-cup muffin tin.
- Paper liners: or a little oil to grease the cups.
- Mixing bowls: one for dry and one for wet.
- Sturdy spatula: for folding the batter without overmixing.
How to Make Pumpkin Pineapple Muffins: An Easy Guide
These muffins come together in one bowl in a few simple steps.
Mix the Dry Ingredients
Heat your oven to 375°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices.
Whisk the Wet Ingredients
In another bowl, whisk the pumpkin purée, oil, brown sugar, eggs and vanilla until smooth.
Combine Wet and Dry (and Add the Pineapple)
Pour the wet mix into the dry and fold gently with a spatula. Stop when a few floury streaks remain, then fold in the pineapple chunks.
Fill and Bake
Spoon the batter into 12 lined muffin cups. Bake 20 to 25 minutes, until the tops spring back when pressed.
5 Common Mistakes When Making Pumpkin Pineapple Muffins
Here are the most frequent mix-ups to avoid when making pumpkin pineapple muffins:
- Overmixing the batter: stir only until the flour just disappears, or the muffins turn tough.
- Using pumpkin pie filling: grab pure pumpkin purée, since pie filling is pre-sweetened and spiced.
- Skipping the drain: wet pineapple adds extra liquid and makes the centers gummy.
- Overbaking: pull them at 20 to 25 minutes, when the tops spring back.
- Filling cups unevenly: divide the batter evenly so every muffin bakes in the same time.
Make Ahead and Storage
These muffins keep well, so they are easy to make ahead.
Storing Leftovers
- Room temperature: store in an airtight container for up to 2 days.
- In the fridge: keep for up to 5 days because of the fresh pineapple.
Freezing
- Freeze cooled muffins: wrap each one and freeze for up to 3 months.
- Thaw: leave at room temperature for an hour, or warm briefly.
Reheating Pumpkin Pineapple Muffins
- Microwave: warm a muffin for 10 to 15 seconds.
- Oven: heat at 300°F for a few minutes for a fresh-baked feel.
How to Serve These Pumpkin Pineapple Muffins
I love these warm with a little butter for breakfast or an afternoon snack.
Pumpkin Pineapple Muffin Toppings
- Butter: a pat of salted butter melts right in.
- Cream cheese: a smear of cream cheese plays off the pumpkin.
- Honey or maple: drizzle on top for extra sweetness.
Dishes to Serve with Pumpkin Pineapple Muffins
- More fall baking: pair them with my pumpkin banana bread or pumpkin dump cake.
- A warm drink: coffee or chai makes a cozy breakfast.
How to Make the Best Pumpkin Pineapple Muffins: Final Notes + Secrets
A few small things make a big difference here.
- Measure flour lightly: spoon it into the cup and level it, so the muffins stay tender.
- Drain the pineapple well: press out the juice so the crumb is not wet.
- Do not overmix: fold just until combined for a soft, even crumb.
- Room temperature eggs: they blend in faster and more evenly.
- Cool in the pan briefly: rest 5 minutes, then move to a rack.
FAQs About Pumpkin Pineapple Muffins
Just skimming through? Here are some quick answers to the commonly-asked questions.
Yes, crushed pineapple works in place of chunks. Use about 3/4 cup well-drained crushed pineapple for fruit flavor in every bite. Drain it well, since extra juice can make the muffin centers gummy and slow the baking.
Use pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off the recipe. The can should list only pumpkin. Plain purée gives you control over the sugar and the spice.
Yes, you can use whole wheat flour. Replace up to half the all-purpose flour with whole wheat for a heartier muffin. Going fully whole wheat works too, though the texture turns a little denser and more rustic.
Tough muffins usually come from overmixing the batter. Stirring too much builds gluten and makes the crumb dense. Fold gently and stop when a few floury streaks remain. The batter should look a little lumpy, not smooth.
Yes, fresh pineapple works well. Cut it into small 1/4-inch pieces so it spreads through the batter. Pat the pieces dry first, since fresh pineapple is juicy. Canned chunks work too, as long as you drain them well.
Store the muffins in an airtight container. They keep at room temperature for about 2 days. Because of the fresh pineapple, the fridge is safer for up to 5 days. Warm one briefly before eating for a fresh taste.
Yes, these muffins freeze well. Cool them fully, then wrap each muffin and freeze for up to 3 months. Thaw at room temperature for about an hour. A quick warm-up in the microwave brings back the soft texture.
Yes, the same batter bakes into a loaf. Pour it into a greased loaf pan and bake at 350°F. It takes about 50 to 60 minutes, until a pick comes out clean. Tent with foil if the top browns too early.
Other Muffins You’ll Love
- Pumpkin Banana Muffins
- Double Chocolate Muffins
- Sour Cherry Lemon Muffins
- Blueberry Bran Muffins
- Pumpkin Banana Bread
- 13+ Easy Pumpkin Dessert Recipes
Pumpkin Pineapple Spice Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp allspice
- 2 cups pumpkin purée 100% pure pumpkin, not pumpkin pie filling
- ⅔ cup vegetable oil
- ¾ cup brown sugar packed
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pineapple chunks drained if canned, or cut in 1/4-inch pieces if fresh
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and allspice.
- In a separate bowl, whisk together the pumpkin, vegetable oil, brown sugar, vanilla and eggs. Add to the flour mixture and stir gently until just incorporated — fold with a sturdy spatula, scraping the dry flour from the bottom up over the wet ingredients. When just a few floury streaks remain, add the pineapple and fold it in. Never over-mix muffins, or they’ll be tough.
- Spoon the batter evenly among 12 paper-lined or greased muffin cups. Bake 20–25 minutes, until the tops look dry and spring back a bit when lightly pressed in the centre.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tired this recipe. I didn’t have the pineapple chunks, but I put in some chocolate chips (not many though. It turned out to be 8 chips per muffin: I put the chips in as I was spooning the batter into the muffin tin).
There were not too sweet. I’m guessing a lot of the sweetness comes from the pineapple.
Either way, I’ll be doing this one again! Great recipe! Thank you!
Also shameless self-promotion of my YouTube channel:
https://www.youtube.com/@Encyclicals
Can I put a topping before baking
Sure, why not a yummy streusel? Sounds good.
Lovely. Spicy, moist, and delicious. I used a home roasted sugar pie pumpkin and freshly cut pineapple and added 1/8 teaspoon of black pepper.