Pumpkin Muffin Variation

Last week, I posted the recipe for Apple Pumpkin Muffins. Today, I'm sharing a variation of those muffins that I made this morning.

I was trying to get the muffins made before church so I didn't want to spend the time to finely chop an apple. I had a can of pineapple and decided to dice that instead. Also, I added some wheat flour and reduced the fat by substituting half of the oil with apple sauce.

The muffins turned out really good and I think I actually prefer the pineapple over the apples. Their texture is really good and the added moisture was a plus.

Pineapple Pumpkin Muffins

• 2 cups all-purpose flour
• 1/2 cup wheat flour
  
• 2 cups sugar
• 1 tablespoon pumpkin pie spice (I actually just use a hodgepodge of cinnamon, ginger, cloves, nutmeg and allspice)
  
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/4 cup vegetable oil
• 1/4 apple sauce
  
• 1 cup (or more if you've got it) diced pineapple
  
• STREUSEL:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter or margarine
  
  
• In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in pineapple.
• I read a tip that recommends not using muffin papers for best taste just spray tin with oil.
  
• I fill my muffin tins almost to the top to produce plenty of "top o' the muffin."
  
• In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
• Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.