December 21, 2010

To Try Tuesday - Pumpkin Pineapple Muffins

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
  1. Preheat oven to 400°F
  2. In large bowl combine pumpkin, egg, milk, butter and pineapple and stir well to combine.
  3. In another large bowl combine flour, sugar, baking powder, salt and spices and stir thoroughly.
  4. Add to flour mix to pumpkin mix and stir just until moistened.
  5. Spoon into muffin tins. 
  6. Sprinkle with raw sugar, if desired. 
  7. Bake in 400 degree oven for 20-25 minutes.

Yields 12-15 muffins


  1. Sounds like an interesting flavour combination - thanks for the recipe!

  2. Looks great! They remind me of the pineapple addition to carrot cake.

  3. I have never tried this combination before - must give it a go!

  4. I would've never thought of such a combo for a muffin or even in general! But now that you have presented it I can definitely see it being yummy! I like your idea of cutting up pineapple chunks or pieces rather than using "crushed" pineapple so that the pineapple is much more present in taste and texture. :-)

    Merry Christmas Felice!
    ~avril :-)

  5. Oohhh!! I love crushed pineapple! When my son was about 2 there was a muffin with crushed pineapple in it and I think that was about the only thing he at for about a week. I had totally forgotten about it!
    Yep... life is kinda is super busy season, isn't it? I think I'm finally catching up. Today we turned the corner.
    Brian has left Hawaii and is no on his way to Philly.. what a difference, huh? Our rain stopped and tomorrow we will have sun!

  6. Ooh what a delicious sounding combination! I don't think I've ever tried pineapple and pumpkin together but it sounds scrumptious! :D

  7. Pulled in many directions? Um, yes!!!

    These muffins look and sound great. I never thought to put the two flavors together but I like them both, so why not? I bet they produced a moist muffin.

    Hope you have a wonderful Christmas Felice.

    Blessings to you,

  8. These look like a great way to use up leftover pumpkin puree!

  9. Pumpkin and pineapple...this is a combination I've never heard of, but I'm now eager to try! Thank you so much for sharing with me. I hope you have a wonderful weekend of family and festivities!

  10. I would never think to combine pineapple and pumpkin, but they are 2 of my favorite flavors! I have some leftover pumpkin too, so I may have to try these. Thanks for sharing :)

    Happy holidays!


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