Ingredients for Frosted Hawaiian Harvest Muffins
- 1 (15 ounce) can of pumpkin puree
- Canned Pineapple Chunk
- 1/2 cup honey
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup pineapple juice
- 2 large eggs
- 1% Low Fat Milk
- 1/2 cup margarine, melted
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- Salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Laughing Cow Cheese
- 2 cups powdered sugar
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How to Make Frosted Hawaiian Harvest Muffins
- Preheat oven to 400°F (200°C).
- Grease a 12-cup muffin tin.
- In a blender or food processor, puree 1 (20 ounce) can of pineapple chunks, 1 (15 ounce) can of pumpkin puree, 1/2 cup honey, and 4 ounces cream cheese until completely smooth.
- In a large bowl, combine the puree, 1 teaspoon vanilla extract, 1/4 cup pineapple juice, 2 large eggs, 1/2 cup milk, and 1/2 cup melted margarine.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins cool, prepare frosting: In a medium bowl, whisk together 2 cups powdered sugar, 4 tablespoons softened butter, 2 tablespoons pineapple juice, and 1 teaspoon vanilla extract. Add more pineapple juice, 1 teaspoon at a time, until desired consistency is reached.
- Once muffins have completely cooled, frost generously.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
139g
Fat
15g
Carbs
16g
