Pumpkin Spice Muffins
Cook time
Total time
Serves: 12
  • 2 c. organic whole wheat flour (or gluten-free flour)
  • ⅔ c. organic sugar
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 2 tsp. pumpkin spice
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1¼ c. fresh, ripe pineapple chunks, diced (or canned in water, drained)
  • 1 c. organic canned pumpkin
  • 3 large eggs
  • 1 c. plain 2% Fage Greek yogurt
  • ¼ c. organic applesauce (no sugar added)
  • ⅓ c. coconut oil (if coconut oil is solid, heat for a minute until it is liquid)
  • 1 tsp. lemon extract
  • ⅓ c. walnut pieces
  1. Preheat oven to 350 Degrees F.
  2. Grease muffin tin cups with coconut oil.
  3. In a large bowl, add in flour, sugar, baking powder, salt and spices. Mix together. Make a hollow circle in the center of the flour mixture.
  4. In another large bowl, add in pineapple, pumpkin, eggs, yogurt, applesauce, coconut oil, lemon extract, and walnut pieces. Mix together.
  5. Pour wet ingredients into the center of the flour mixture.
  6. Mix the batter with an electric mixer. Use a spatula to scrap the sides of the bowl. The batter will be thick.
  7. Spoon approximately 1 – 1 ¼ T. batter into the muffin cups filling to the rims.
  8. Bake muffins for 25-30 minutes. Insert a toothpick into the center of one of the muffins. If it comes out clean (or just a tad moist), muffins are done. Cook in the pan on a rack for 15 minutes. Serve alone and/or with a tad of butter or honey. Enjoy hot or cold.
The muffin mix texture will be thick and moist. Be sure not to mix the muffin batter too much (only just enough to mix the ingredients together) as this will make the mix dry.

Also, the diced pineapple you use should be moist (or just ripe).
Recipe by Maryann Ridini Spencer at https://maryannridinispencer.com/pumpkin-spice-muffins/