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Scrumptious Pumpkin Pineapple Muffins
Kristi Rimkus
13 minutes
12 muffins
BeginnerThis 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!
Total Steps
6
Ingredients
11
Tools Needed
5
Ingredients
- 1.5 cup flour
- 1.0 teaspoons baking powder
- 1.0 teaspoons baking soda
- 0.5 teaspoons cinnamon
- 0.25 teaspoons nutmeg
- 0.25 teaspoons ground ginger
- 1.0 large egg
- 0.5 cup packed brown sugar
- 2.0 tablespoons oil
- 1.0 cup unsweetened pumpkin puree
- 0.5 cup unsweetened crushed pineapple, drained
Instructions
1
Step 1
Preheat oven to 400°F.
2
Step 2
Coat muffin tins with cooking spray.
3
Step 3
Whisk dry ingredients together.
4
Step 4
In a separate bowl, cream wet ingredients.
5
Step 5
Combine wet and dry ingredients until just combined.
6
Step 6
13 - 15 minutes
Spoon batter into muffin tins and bake until lightly browned.
Tools & Equipment
oven
muffin tins
mixing bowls
whisk
spoon