Ingredients

2 cups (500 mL) ROGERS FOODS NO ADDITIVE ALL PURPOSE FLOUR
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
1 tsp (5 mL) allspice
2/3 cup (150 mL) olive oil
¾ cup (175 mL) packed brown sugar
1 tsp (5 mL) vanilla
2 eggs, beaten
1 cup (250 mL) pure pumpkin puree (do not use pumpkin pie filling)
1 can (14 oz/398 mL) crushed pineapple, drained
Nothing says fall in Canada like pumpkin! But wait a minute what about pineapple? These muffins blend pure pumpkin puree and crushed pineapple for a yummy twist on an autumn inspired favourite. Packed with vitamin A, and four grams of protein, enjoy one with your breakfast or as mid-afternoon snack.

Instructions

1.Nothing says fall in Canada like pumpkin! But wait a minute what about pineapple? These muffins blend pure pumpkin puree and crushed pineapple for a yummy twist on an autumn inspired favourite. Packed with vitamin A, and four grams of protein, enjoy one with your breakfast or as mid-afternoon snack.
2.Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper cups.
3.In a large bowl combine ROGERS FOODS NO ADDITIVE ALL PURPOSE FLOUR, baking soda, salt, baking powder, cinnamon & allspice.
4.In a medium bowl, whisk together oil, brown sugar, vanilla, eggs and pumpkin. Add pumpkin mixture to dry mixture, stirring until just blended. Gently fold in drained pineapple.
5.Spoon batter evenly into 12-cup muffin tin. Bake for 25 minutes until golden brown and a toothpick inserted into the muffins come out clean. Remove pan from oven and let muffins firm up for a few minutes before removing from pan.
6.Serve warm or cold. Store muffins in an airtight container in the refrigerator for up to 3 days or the freezer up to 3 months.

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