Pineapple-Pumpkin Muffins

(from kylerhea’s recipe box)

Source: Pompeian website

Serves 12 people

Categories: Baked Goods, Breakfast, January2012, Pineapple, Pumpkin


  • 1/3 cup Pompeian Extra Light Tasting Olive Oil
  • 2/3 cup sugar
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup low fat buttermilk
  • 2 egg whites or 1/4 cup egg substitute
  • 1/2 of a 16-ounce can solid pumpkin or 3/4 cup cooked sweet potatoes, mashed
  • 2 tsp vanilla extract
  • 1 Tbsp grated orange zest
  • 8-ounce can pineapple tidbits, packed in their own juice, drained


  1. Preheat oven to 400 F. Brush the bottom of a 12-cup nonstick muffin tin with 1 teaspoon of the Pompeian Extra Light Tasting Olive Oil.

  2. 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.

  3. Whisk together the buttermilk, the remaining oil, egg whites, pumpkin, vanilla, and orange zest in another medium bowl. Stir in the pineapple.

  4. 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.

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