Breakfast

Pumpkin Pineapple Muffins is for Breakfast.

Pumpkin Pineapple Muffins takes several minutes to prepare.

Pumpkin Pineapple Muffins takes several minutes to cook.

Pumpkin Pineapple Muffins makes 12 servings.

The ingredients for Pumpkin Pineapple Muffins are:

3/4 c canned pumpkin puree
1/2 c crushed pineapple w/ juice
1 T flax meal + 3T water
1/2 c original almond milk, unsweetened
1/4 c honey or maple syrup
1 1/2 c whole grain flour (whole wheat or oat)
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamon or nutmeg
1/4 c chopped walnuts

Here is how you make Pumpkin Pineapple Muffins:

Preheat oven to 400 degrees.Combine pumpkin, pineapple, flax meal, water, almond milk and honey in large bowl. In small bowl, mix well the flour, baking powder, salt and spices. Add dry ingredients to wet. Fill non stick or oiled muffins tins at least 2/3 full. Sprinkle walnuts on top of each muffin and bake for 20-25 minutes.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user NALEXANDER83.

The nutritional information for Pumpkin Pineapple Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 104.9

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 137.5 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 2.8 g
• Protein: 2.8 g

The dietary needs meet for Pumpkin Pineapple Muffins is Vegetarian