PINEAPPLE-APPLESAUCE-PUMPKIN MUFFINS
Make and share this Pineapple-Applesauce-Pumpkin Muffins recipe from Food.com.
Provided by Sassy in da South
Categories Quick Breads
Time 24m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 56.9, Fat 1.9, SaturatedFat 0.2, Cholesterol 11.8, Sodium 82.9, Carbohydrate 9.3, Fiber 0.3, Sugar 4.6, Protein 1
PUMPKIN PECAN MUFFINS
Steps:
- Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
- In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
- Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.
PUMPKIN MUFFINS II
Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
- In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 60.7 g, Cholesterol 46.5 mg, Fat 14 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 438.1 mg, Sugar 34.2 g
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
PINEAPPLE PECAN MUFFINS
I created this when I had to deal with too much pineapple sitting around in the pantry. They came out very tasty.
Provided by Annacia
Categories Breakfast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MUFFINS:.
- Position a rack in the center of the oven and heat the oven to 350°F Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.
- In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
- Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.
- Sprinkle the pineapple, pecan pieces, and lemon zest onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not over mix.
- Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 20 to 25 minutes, be sure to do the tooth pick test. Let the tin cool on a rack for 15 to 20 minutes.
- GLAZE:.
- Put the confectioners' sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it's more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.
- When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops from the pan if stuck and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely.
PINEAPPLE AND CARROT SURPRISE MUFFINS
Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g
PINEAPPLE PUMPKIN MUFFINS
This is yummy twist on a traditional favorite. They are great for breakfast or to take for a potluck, or even a nice treat for your co-workers.
Provided by Missy Wimpelberg @MWimpelberg
Categories Muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Olive Oil.
- 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.
- Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.
- 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.
- For added decoration, you can even top with some of the grated orange zest and a tidbit or two.
JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS
When I got married, my mother-in-law gave me her recipe for pineapple muffins so I could make them for my husband, John. They're his favorites-and now they're mine, too! -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts : Calories 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 225mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
BRAN MUFFINS WITH PINEAPPLE
The pineapple adds sweetness to these fiber-filled muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
- In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.
Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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