Pineapple Pumpkin Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Steps:

• In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks.

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Steps:

• 1. Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Olive Oil.
• 2. Combine 1 tablespoon of sugar with 1/2 teaspoon of the cinnamon in a small bowl and set aside. Whisk together the flours, baking powder, salt, and the remaining sugar and cinnamon in a medium bowl and set aside.
• 3. Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.
• 4. Make a well in the flour mixture, pour in the milk mixture and stir until just blended. Spoon the batter into muffin tins. Sprinkle the sugar and cinnamon mixture evenly over the muffins. Bake 18-20 minutes or until wooden pick inserted in middle comes out clean. Carefully remove from tins and cool completely on a wire rack.
• 5. For added decoration, you can even top with some of the grated orange zest and a tidbit or two.

Steps:

• Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. Set aside.
• In a large bowl, combine first 8 ingredients.
• In a separate bowl, combine oil, applesauce, pineapple, eggs, and pumpkin.
• Add to dry ingredients and stir just to combine.
• Spoon a rounded tablespoon into each muffin cup.
• Bake for 12 - 14 minutes.