Pumpkin Pineapple Spice Muffins

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Pumpkin Pineapple Spice Muffins

Tender, warmly spiced pumpkin muffins studded with juicy pineapple. A one-bowl-ish batter that comes together fast and bakes up moist with cinnamon, ginger and allspice.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: pumpkin muffins, pumpkin pineapple muffins, spice muffins

Servings: muffins

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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

Pumpkin, not pie filling: Use 100% pure pumpkin purée — pumpkin pie filling is pre-sweetened and spiced and will throw off the recipe.

Don't overmix: Fold just until a few floury streaks remain; overmixing develops gluten and makes muffins tough.

Drain the pineapple: Drain canned pineapple well (or cut fresh into 1/4-inch pieces) so the batter doesn't turn watery.

Doneness: Tops should look dry and spring back when lightly pressed in the centre.

Nutrition