Gingerbread Pineapple Muffins

Prep Time 9 minutes


Makes 24 servings


1 can (8 ounces) crushed pineapple in juice, undrained
1 package (14.5 ounces) gingerbread cake and cookie mix
3/4 cup lukewarm water
1 egg
2 teaspoons canola oil
1/4 cup chopped walnuts (optional)
Powdered sugar (optional)


  1. Preheat oven to 350° F. Coat miniature muffin pan with nonstick cooking spray; set aside.
  2. Place pineapple with juice in fine sieve over medium bowl; drain well, pressing pineapple to release juices.
  3. Combine gingerbread mix, water, pineapple juice, egg and oil in large bowl; whisk 2 full minutes, scraping side often. Stir in walnuts, if desired.
  4. Spoon batter into prepared muffin cups. Top each with equal amount of pineapple. Bake 13 to 16 minutes or until toothpick inserted into centers comes out clean.
  5. Remove to cooling rack; cool completely. Sprinkle lightly with powdered sugar, if desired.


After these muffins are completely cooled, they can be stored in an airtight container for up to 2 days.

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