Pumpkin Pineapple Muffins

YIELD: 12 muffins / PREP TIME: 15 minutes / BAKE TIME: 25 minutes / Print Recipe


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.

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper cups.


baking soda, salt, baking powder, cinnamon & allspice.

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.

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.

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

Nutrients per Muffin:

Calories                260
Fat                        12 g
Saturated Fat     2 g
Trans Fat             0 g
Omega-3             0.1 g
Sodium                 300 mg
Carbohydrate     34 g
Fibre                     3 g
Sugars                  18 g
Protein                4 g
Potassium           64 mg
Vitamin A            60% DV
Vitamin C            4% DV
Calcium                10% DV
Iron                       10% DV

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