Pumpkin Pineapple Muffins
Pumpkin pineapple muffins combine savory and sweet flavors for an irresistible treat! This simple recipe is a uniquely delicious twist on classic fall baking.
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.
Notes
This recipe is for 12 muffins.
Leftovers can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days.
Nutrition Info Per Serving
Nutrition Facts
Pumpkin Pineapple Muffins
Serving Size
1 muffin
Amount per Serving
Calories
129
% Daily Value*
Fat
2.9
g
4
%
Saturated Fat
4
g
20
%
Trans Fat
0
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.6
g
Cholesterol
31
mg
10
%
Sodium
224.8
mg
9
%
Potassium
13.5
mg
0
%
Carbohydrates
15.4
g
5
%
Fiber
2.9
g
12
%
Sugar
2.4
g
3
%
Protein
3.6
g
7
%
Net carbs
12.5
g
* Percent Daily Values are based on a 2000 calorie diet.