Pumpkin pineapple muffins combine sweet flavors and warm spices for an irresistible treat! This simple recipe is a delicious twist on classic fall baking.
The bright pop of pineapple still tastes like summer while the savory pumpkin gets me excited for the upcoming autumn.
Best of all, they can be ready in about 30 minutes. It’s as simple as mixing, pouring the muffins, and letting the oven work its magic.
Whether you start craving pumpkin in August or you’re deep into fall and looking for a taste of summer, there’s never a bad time to whip up a batch of these muffins!
Why you will love pumpkin pineapple muffins
- They’re sweet with a subtle warm-spice flavor
- You can enjoy them for breakfast or as a snack
- They’re easy to make with simple ingredients
- They have less than 13 net carbs per muffin
- They stay fresh in an airtight container for several days
Pumpkin pineapple muffin ingredients
This simple recipe comes together with basic ingredients and only a few minutes of prep. And the muffins will make your kitchen smell amazing while they’re baking!
- Pineapple — You can use fresh or canned pineapple cut into cubes.
- Pumpkin puree — Be sure to use pumpkin puree, not pumpkin pie filling.
- Whole wheat flour — Adds fiber and nutrients to the muffins while giving them a lovely, hearty texture.
- Spices — Cinnamon and ginger are warming spices that enhance the flavor of the pumpkin and pineapple.
- Baking agents — Baking powder and baking soda work together to help the muffins achieve a light, fluffy texture.
- Eggs — These help bind the ingredients together and keep the muffins moist.
- Coconut oil — This adds healthy fats and keeps the muffins moist.
- Vanilla extract — A little touch adds amazing depth of flavor to the muffins.
- Salt — A pinch really enhances the overall flavor and balances the sweetness.
How to make pumpkin pineapple muffins
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.
Step 3: In a large bowl, stir together the pumpkin, eggs, coconut oil, and vanilla until smooth.
Step 4: Pour the pumpkin mixture into the flour mixture and mix until just combined.
Step 5: Fold in the pineapple chunks.
Step 6: Portion the batter evenly between the 12 prepared muffin cups.
Step 7: Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Recipe tips and tricks
- You can use either Monkfruit or Stevia as a sweetener. You can read about the pros and cons of each in my post about the best sweeteners for people with diabetes.
- If you use canned pineapple, make sure to drain very well to avoid excess moisture that could make the muffins soggy.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
Substitutions and variations
- You can use melted butter instead of coconut oil for a richer flavor.
- I sometimes like to add chopped walnuts or pecans for a crunchy texture and extra flavor.
- If you love warm spice, add a pinch of nutmeg or cloves to the batter.
What to eat with this recipe
To really embrace the fall flavors, enjoy a muffin alongside apple-spiced overnight oats. You could add a scoop of protein powder to the oats if you like!
A keto egg bake or tofu scramble are also great ways to dial up the protein.
On a crisp fall morning, you can’t go wrong pairing these muffins with spiced ginger tea. For a boost of caffeine, a skinny vanilla almond latte is another great option.
Storage and freezing
- Extra muffins can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.
- To freeze, place the muffins on a baking sheet in the freezer. Once they’re frozen solid, transfer them to a freezer-safe container and store for up to 3 months.
Other healthy muffin recipes
Looking for more delicious muffin recipes for a grab-and-go breakfast or tasty snack? Here are a few of my favorites:
You can also take a look at this roundup of diabetes-friendly muffin recipes for more inspiration.
Pumpkin Pineapple Muffins
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)
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.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
- In a large bowl, stir together the pumpkin, eggs, coconut oil, and vanilla until smooth.¾ cup pumpkin puree, 2 large eggs, ¼ cup melted coconut oil, 1 teaspoon vanilla extract
- Pour the pumpkin mixture into the flour mixture and mix until just combined.
- Fold in the pineapple chunks.½ cup cubed 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.
