Prep Time
15 minBake Time
25 minYield
12 muffinsRating
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Loading...| 2 cups (500 mL) ROGERS FOODS NO ADDITIVE ALL PURPOSE FLOUR | |
| 1 tsp (5 mL) baking soda | |
| ½ tsp (2 mL) salt | |
| 1 tbsp (15 mL) baking powder | |
| 1 tsp (5 mL) cinnamon | |
| 1 tsp (5 mL) allspice | |
| 2/3 cup (150 mL) olive oil | |
| ¾ cup (175 mL) packed brown sugar | |
| 1 tsp (5 mL) vanilla | |
| 2 eggs, beaten | |
| 1 cup (250 mL) pure pumpkin puree (do not use pumpkin pie filling) | |
| 1 can (14 oz/398 mL) crushed pineapple, drained |
Nothing says fall in Canada like pumpkin! But wait a minute what about pineapple? These muffins blend pure pumpkin puree and crushed pineapple for a yummy twist on an autumn inspired favourite. Packed with vitamin A, and four grams of protein, enjoy one with your breakfast or as mid-afternoon snack.
| 1. | Nothing says fall in Canada like pumpkin! But wait a minute what about pineapple? These muffins blend pure pumpkin puree and crushed pineapple for a yummy twist on an autumn inspired favourite. Packed with vitamin A, and four grams of protein, enjoy one with your breakfast or as mid-afternoon snack. |
| 2. | Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper cups. |
| 3. | In a large bowl combine ROGERS FOODS NO ADDITIVE ALL PURPOSE FLOUR, baking soda, salt, baking powder, cinnamon & allspice. |
| 4. | In a medium bowl, whisk together oil, brown sugar, vanilla, eggs and pumpkin. Add pumpkin mixture to dry mixture, stirring until just blended. Gently fold in drained pineapple. |
| 5. | Spoon batter evenly into 12-cup muffin tin. Bake for 25 minutes until golden brown and a toothpick inserted into the muffins come out clean. Remove pan from oven and let muffins firm up for a few minutes before removing from pan. |
| 6. | Serve warm or cold. Store muffins in an airtight container in the refrigerator for up to 3 days or the freezer up to 3 months. |
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