Pumpkin spice and everything nice is how I describe these muffins! Pumpkin muffins are one of my favorite breakfast foods (and/or to enjoy as a snack) with a cup of Earl Grey tea. These muffins are delicious on their own or with a bit of butter or honey. I make them with 2/3 c. organic sugar. However, if you like a muffin that’s a little sweeter, use 1 c. organic sugar. The yogurt and applesauce gives these muffins a great texture and the pineapple chunks and diced walnuts give them some crunch! My recipe also calls for whole wheat flour, but you can definitely use gluten-free flour. (For gluten-free, I recommend, the Pure Pantry. )
- 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
- Preheat oven to 350 Degrees F.
- Grease muffin tin cups with coconut oil.
- 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.
- In another large bowl, add in pineapple, pumpkin, eggs, yogurt, applesauce, coconut oil, lemon extract, and walnut pieces. Mix together.
- Pour wet ingredients into the center of the flour mixture.
- Mix the batter with an electric mixer. Use a spatula to scrap the sides of the bowl. The batter will be thick.
- Spoon approximately 1 – 1 ¼ T. batter into the muffin cups filling to the rims.
- 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.
Also, the diced pineapple you use should be moist (or just ripe).
©2014 Maryann Ridini Spencer, Simply Delicious Living.com