Pumpkin pineapple muffins combine savory and sweet flavors for an irresistible treat! This simple recipe is a uniquely delicious twist on classic fall baking.
I always like to kick off the fall season with these pumpkin pineapple muffins! The bright pop of pineapple still tastes like summer while the savory pumpkin gets me excited for the upcoming autumn. It’s a perfect flavor combination of the two seasons!
I also love how easy these treats are to make. It’s as simple as mixing, pouring the muffins, and letting the oven work its magic. In fact, they can be ready in just about 30 minutes.
Whether you start craving pumpkin in August or you’re deep into fall and looking for a delicious treat with a fun twist, there’s never a bad time to whip up a batch of these muffins. The unique flavor combination is so good, you might find yourself making them all year round!
How to make pumpkin pineapple muffins
This simple recipe comes together in seven steps with only a few minutes of prep. And the muffins will make your kitchen smell amazing while they’re baking!
Step 1: Preheat the oven to 350°F. Grease or line a muffin tin with paper liners, then set aside.
Step 2: In a small bowl, mix together the flour, sweetener, baking powder, cinnamon, ginger, baking soda, and salt.
Step 3: In a large bowl, stir together the pumpkin, eggs, coconut oil, and vanilla until smooth.
Step 4: Pour the pumpkin mixture into the flour mixture and mix until just combined.
Step 5: Fold in the pineapple chunks.
Step 6: Portion the batter evenly between the 12 prepared muffin cups.
Step 7: Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
As soon as your muffins are cool enough to handle, they’re ready to enjoy!
Benefits of baking with pumpkin
There are so many reasons pumpkin is a great ingredient to use in your baked goods. Not only does it add some sweetness and help keep the texture moist, but it also comes with some great health benefits!
To start, it’s high in vitamins and minerals including vitamin A, vitamin C, potassium. Plus, it contains antioxidants like alpha-carotene, beta-carotene, and beta-cryptoxanthin.
Pumpkin is also known for being a good source of fiber and relatively low in carbs. While nutrient-dense, pumpkin is not very calorie-dense, which makes it a great ingredient for healthy recipes.
Storage
These muffins can be stored in an airtight container at room temperature. You can also store them in the refrigerator if you prefer.
I would recommend eating them within four days. Although, speaking from experience, I’ll be surprised if they last that long!
Other healthy winter squash recipes
Looking for some more seasonal recipes? There are so many delicious ways to prepare winter varieties of squash! Here are a few of my favorites I know you’ll love:
When you’ve tried these muffins, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Pumpkin Pineapple Muffins
Ingredients
- 1¾ cups whole wheat flour
- ½ cup granulated monk fruit sweetener
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pumpkin puree
- 2 large eggs
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup cubed pineapple chunks (canned or fresh)
Instructions
- Preheat the oven to 350°F. Grease or line a muffin tin with paper liners, then set aside.
- In a small bowl, mix together the flour, sweetener, baking powder, cinnamon, ginger, baking soda, and salt.
- In a large bowl, stir together the pumpkin, eggs, coconut oil, and vanilla until smooth.
- Pour the pumpkin mixture into the flour mixture and mix until just combined.
- Fold in the pineapple chunks.
- Portion the batter evenly between the 12 prepared muffin cups.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
I found (somewhere1111, a couple of weeks ago) a recipe for Pumkin, Yogurt, Pineapple muffins. Of course , when I went to print- my cartridges had run ot. Now I cannot find the recipe which incorporates all three of the above ingrediants. Can you help me? or at least tell me how using yogurt and pumpkin changes the batter? TY Jay Fisher
These sound delicious! I’ve yet to bake with olive oil, but would love to try making a gluten-free version of these. Brown sugar and cinnamon on top sounds like a nice addition 🙂