• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
Home » Breads » Pumpkin Pineapple Muffins

Pumpkin Pineapple Muffins

Posted by: Diabetic Foodie / Appetizers & Snacks, Breads, Breakfast, Fall, Seasonal / November 2, 2011

This post may contain affiliate links. Please read our disclosure.

Jump to Recipe Print Recipe
Two pumpkin pineapple muffins stacked on top of each other on a small white plate

Pumpkin pineapple muffins combine savory and sweet flavors for an irresistible treat! This simple recipe is a uniquely delicious twist on classic fall baking.

Two pumpkin pineapple muffins stacked on top of each other on a small white plate

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!

Ingredients for recipe in separate bowls and ramekins, as seen from above

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.

Tip: you can use either Monkfruit or Stevia as sweetener. You can read about the pro and cons of each in this article.

Dry ingredients mixed together in a small white ramekin

Step 3: In a large bowl, stir together the pumpkin, eggs, coconut oil, and vanilla until smooth.

Wet ingredients mixed together in a white bowl with a rubber spatula, as seen from above

Step 4: Pour the pumpkin mixture into the flour mixture and mix until just combined.

All ingredients for the batter mixed together in a white bowl with a rubber spatula

Step 5: Fold in the pineapple chunks.

Pineapple chunks added to the batter in a white bowl, ready to be folded in

Step 6: Portion the batter evenly between the 12 prepared muffin cups.

Batter distributed evenly into 12 muffin cups in a tray, as seen from above

Step 7: Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Muffins finished baking and still in the muffin tray, as seen from above

As soon as your muffins are cool enough to handle, they’re ready to enjoy!

Closeup of a muffin with a chunk of pineapple visible in the top

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.

Eight muffins in a pile on top of a wooden serving tray

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!

One muffin on a small white plate in front of a serving tray with more muffins; pumpkin in the background

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:

  • Buttercup Squash Soup
  • Butternut Squash Posole (Vegan, Gluten-free)
  • Vegetable Ragout over Spaghetti Squash

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!

Recipe Card
Two pumpkin pineapple muffins stacked on top of each other on a small white plate
4.34 from 3 votes

Pumpkin Pineapple Muffins

Pumpkin pineapple muffins combine savory and sweet flavors for an irresistible treat! This simple recipe is a uniquely delicious twist on classic fall baking.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Author:Diabetic Foodie
Servings:12 servings
Review Print

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)
US Customary – Metric

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.

Recipe Notes

This recipe is for 12 muffins.
Leftovers can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Pumpkin Pineapple Muffins
Amount Per Serving (1 muffin)
Calories 129 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 4g25%
Trans Fat 0g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.6g
Cholesterol 31mg10%
Sodium 224.8mg10%
Potassium 13.5mg0%
Carbohydrates 15.4g5%
Fiber 2.9g12%
Sugar 2.4g3%
Protein 3.6g7%
Net carbs 12.5g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Diet: Diabetic
Keyword: breakfast muffins, easy breakfast recipes, pumpkin pineapple muffins
Did you make this recipe?Click here to leave a comment & star rating!

Related Posts

  • Oatmeal Muffins with Pumpkin Seeds and Nuts
    Oatmeal Muffins with Pumpkin Seeds and Nuts

    Oats can be good for people with diabetes – they may lower cholesterol and aid…

  • Blueberry muffins
    Blueberry Muffins with Coconut Oil

    Looking for something a little sweet for a morning bite or afternoon snack? These healthy…

  • Collage of diabetic smoothies
    10 Diabetic Smoothie Recipes (Low Carb)

    Looking for a delicious, healthy smoothie to power up your morning? Try one of these…

  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jay Fisher says

    March 11, 2013 at 9:56 pm

    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

    Reply
  2. EA-The Spicy R says

    November 3, 2011 at 12:38 am

    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 🙂

    Reply

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Vegetarian chipotle chili in a white bowl on a wooden serving tray with a second bowl and blue checkered napkin in background

    Vegetarian Chipotle Chili (Slow Cooker)

    Two filets of baked salmon in tomato sauce on a white plate next to two lemon wedges

    Salmon in Tomato Sauce

    Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above

    Low Sodium No Bean Chili

    Vegan

    Curried Black-Eyed Peas

    Curried Black-Eyed Peas

    Almond Truffles (Vegan, Gluten-free)

    Skinny Vanilla Almond Latte

    Skinny Vanilla Almond Latte (Dairy-free)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2023 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.