2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
2/3 cup canola oil
3/4 cup brown sugar
1 tsp. vanilla
2 eggs, beaten
1 cup pumpkin puree*
1 can crushed pineapple (14 oz, well drained)
*If canned, be sure to use PURE pumpkin and NOT pumpkin pie filling.
Preheat oven to 375°F (190°C). Prepare muffin tin;
In a large bowl whisk together flour, baking soda, salt, baking powder, cinnamon & allspice.
In another bowl combine oil, brown sugar, vanilla, eggs and pumpkin.
Add to dry ingredients, stirring until just blended.
Gently fold in drained pineapple. Spoon batter into muffin tin and bake for 25 minutes, until golden brown.