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Pineapple Pumpkin Muffins

February 1, 2011

In the fall, I buy a half bushel of hard squash from local farmers and put it in my basement. Every week, I pull out a different hard squash, cook it, eat some of it and freeze the rest. I cook and bake a lot of recipes that call for hard squash and pumpkin, and though most of them call for canned pumpkin, I’m able to adapt the recipes to use frozen or freshly cooked squash. Usually, the only change I have to make is to bake it a little longer.

This is a wonderful twist on a traditional pumpkin muffin that we really enjoyed. I had to plan for it; I don’t usually keep an 8 oz. can of pineapple tidbits around, but it’s worth it.

Pineapple Pumpkin Muffins

makes 12

1/3 C. oil (a mild olive oil or other vegetable oil)

1/2 C. sugar (or less)

2 t. ground cinnamon

1 3/4  C. whole wheat pastry flour

2 t. baking powder

1/4 t. salt

2/3 C. buttermilk or soured milk

1 egg

8 oz. canned pumpkin or 1 C. cooked pureed hard squash

2 t. vanilla extract

1 T. grated orange zest

8 oz. can pineapple tidbits, drained

Heat oven to 400 degrees. Prepare 12 muffin cups.

Combine 1 T. sugar and 1/2 t. of the cinnamon and set aside.

In one bowl, mix the dry ingredients. In another, mix the wet ingredients. Make a well in the dry ingredients, pour in the wet ingredients and stir until just blended. Spoon the batter into the muffin tins. Bake 18-20 minutes or until a wooden toothpick inserted into a muffin comes out clean.

 

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