Somehow November is upon us. Between brutal storms, wicked weather, and Halloween partying (if you were lucky) October sneaked out the back door. But no worries—it’s still pumpkin season until that last slice of Thanksgiving pumpkin pie disappears.

Remember when I told you I’d find a use for that leftover cup of canned pumpkin from the Pumpkin Poke Cake with Cheesecake Pudding?  {If not LOOK HERE NOW.} 

We already had a luscious pumpkin dessert, so how about some muffins? We are mini muffin addicts around here. They’re perfect for snacking, lunch boxes, freezing, and quick breakfasts. they are so moist that you don’t need to waste time buttering them or adding any toppings. Two-bite perfection!

Healthy PumpkinPineapple

 Snack Muffins

INGREDIENTS 

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Coat mini muffin tins with cooking spray.
3. Whisk dry ingredients (flour, baking powder, baking soda, & spices) .
4. Mix wet ingredients in a separate bowl (egg, brown sugar, pumpkin, pineapple).
5. Mix together wet and dry ingredients until just combined.
6. Spoon into mini muffin tins (I highly recommend using a cookie scoop) and bake 11 minutes until lightly browned.
7. Cool on wire rack.

It just doesn’t get much easier than that.