Wow, can you believe that it is only five more sleeps until Christmas? I know how chaotic my life has been lately but I take some comfort in knowing that I am not alone in feeling this way. From reading everyone's blogs I think a lot of us are being pulled in many different directions. Welcome to the silly season (as I like to call it).
Considering the time crunch, and the fact that I had half a cup of leftover pumpkin puree from a Pumpkin Chocolate Chip Pound Cake that I needed to use up, I chose a recipe for Pumpkin Pineapple Muffins for today's To Try Tuesday. I found this recipe on the Secret Recipe Forum. Once you have all of the ingredients measured out this will only take you five minutes to get in the oven. The only changes I made were to use some Penzeys Baking Spice in place of the cinnamon and nutmeg, and to use raw sugar to sprinkle on top rather than brown sugar.
Once they were mixed I used a cookie scoop to quickly measure them into the baking cups. I made them a little smaller than normal and I got 15 muffins from the batter. I liked the crunch of the raw sugar on the top but the pumpkin totally overwhelmed the pineapple flavor. If I made these again I would use some finely chopped pineapple rather than crushed pineapple as it would add some texture.
Pumpkin Pineapple Muffins
- 1/2 cup canned pumpkin
- 1 large egg
- 1/2 cup milk
- 4 tbsp melted butter
- 1/2 cup crushed pineapple, drained
- 1 1/2 cups flour
- 2/3 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1 teaspoon Penzeys Baking Spice (or 1/2 tsp cinnamon and 1/2 tsp nutmeg)
- raw sugar to sprinkle on top, if desired
- Preheat oven to 400°F
- In large bowl combine pumpkin, egg, milk, butter and pineapple and stir well to combine.
- In another large bowl combine flour, sugar, baking powder, salt and spices and stir thoroughly.
- Add to flour mix to pumpkin mix and stir just until moistened.
- Spoon into muffin tins.
- Sprinkle with raw sugar, if desired.
- Bake in 400 degree oven for 20-25 minutes.
Yields 12-15 muffins