Pumpkin Pineapple Muffins

I found this recipe in a magazine - it was an advertisement for olive oil. I didn't have any but decided I could use a different cooking oil and they turned out well!

Recipe makes 12 muffins -- if you want more just double the recipe.

Ingredients:

1/3 c oil
2/3 c sugar
2 tsp ground cinnamon
1 cup flour
3/4 c whole wheat flour
2 tsp baking powder
1/4 tsp salt
2/3 c low fat buttermilk
2 egg whites (I just used two eggs)
1/2 of a 16 oz can solid pumpkin
2 tsp vanilla
1 T grated orange zest
8 oz can of pumpkin tidbits, drained

Directions:

• preheat oven to 400 degrees
• use cupcake papers or grease insides of each cup in the muffin tin
• combine 1 T sugar, 1/2 tsp of cinnamon in a bowl and set aside- this will be sprinkled on the top
• whisk the buttermilk, the oil, egg, pumpkin, vanilla and orange zest in another bowl
• stir in the pineapple
• make a well in the flour mixture, pour in the milk mixture and stir until just blended
• spoon the batter into the muffin tins
• sprinkle with sugar and cinnamon mixture
• bake 18-20 minutes or until wooden pick inserted comes out clean
• carefully remove from tins and cool completely on wire rack

I doubled the recipe and we took a dozen - minus 1- to two different families.