Scrumptious Pumpkin Pineapple Muffins

Photo: Kristi Rimkus

Ingredients

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1 large egg

1/2 cup packed brown sugar

2 tablespoons oil

1 cup unsweetened pumpkin puree

1/2 cup unsweetened crushed pineapple, drained

Preparation

Preheat oven to 400.

Coat muffin tins with cooking spray.

Whisk dry ingredients.

In a separate bowl cream wet ingredients.

Combine wet and dry ingredients until just combined.

Spoon into muffin tins and bake 13 - 15 minutes until lightly browned.

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About

This weekend I had leftover pumpkin I had used in another recipe, so I referred to one of my favorite low cal cookbooks - Dr. Cookie Cookbook (you can read my review here).

I love the recipes in this book because most of them can be modified to my taste. Low cal, low fat, and the recipes really are great.

This recipe didn't disappoint me. I replaced 1/2 cup refined flour with whole wheat flour, but other than that, I wouldn't change a thing. The recipe even had my favorite nutmeg!