Mar 10, 2013, Updated Nov 10, 2023 …or at least it’s taking over my lap. The laptop has officially become a kneetop. And I’ve got nine more weeks left. NINE! Never has this number seemed so immense. A stranger said to me, “Wow! You’re ready to pop – must be due any day now?” – I politely told him to go take a long walk off a short pier “no”. I have a discovered a good alternative to high socks on chilly days, since I can no longer bend over far enough to shave the bottoms of my legs. And my sushi joint started including two sets of chopsticks with my (no raw fish) order. I think they’re trying to tell me something. My appetite, accordingly, is also taking over the world. I think the baby is squishing my stomach, so I can’t eat much in one go… but that just means I am hungry. All. The. Time. Homemade muffins are good, satisfying grab-and-go snacks of just the right size. I love these super-moist pumpkin muffins – warmly spiced, and studded with tender, sweet bites of pineapple. I realize the trees are blossoming and the tulips are poking their precious heads out of the moist ground – and this is not the time you might crave pumpkin. But I’ve never extended the pumpkin-is-for-thanksgiving philosophy to muffins. Pumpkin muffins are for always. Pumpkin and pineapple. I thought this was already a thing. But I’ve mentioned my muffins to several people who have been surprised. Haven’t you had carrot cake with pineapple tidbits in it? Maybe it’s a Canadian thing. It’s a really good Canadian thing, if that’s the case. Pineapple and ginger are a natural pair. And pumpkin and ginger are practically married. So why not pumpkin, pineapple and ginger?
Ingredients
2 cups all purpose flour 1 tsp baking soda 1 tbsp baking powder 1/2 tsp salt 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp allspice 2 cups pumpkin puree (if using canned, choose 100% pure pumpkin – not pumpkin pie filling, and if you have any left over, here’s how to freeze canned pumpkin) 2/3 cup vegetable oil 3/4 cup brown sugar, packed 1 tsp vanilla extract 2 eggs 1 cup pineapple chunks (drained, if canned, or cut in 1/4″ pieces if fresh)
Preparation
