1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 cup butter, room temperature
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree
8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved
| | Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or
line with paper baking cups. Sift together flour, baking powder,
salt, pumpkin pie spice and baking soda in a medium bowl. Combine
butter, sugar and egg in a large bowl and beat until well mixed. Stir
in the pumpkin puree, pineapple and reserved pineapple juice. Add the
flour mixture and stir until evenly moistened. Spoon the batter into
the prepared muffin cups. Bake muffins about 20 to 25 minutes until a
toothpick comes out clean. Turn muffins out on a rack to cool. Serve
muffins warm or at room temperature.Makes 10 to 12 muffins. |
|
