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1
Grease a 12-hollow muffin pan with butter.
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2
Set oven at 350 deg F or 180 deg Celsius.
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3
If you have a convection (fan) oven it's better to use slightly lower heat.
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4
In a mixing bowl, whisk or beat very well together: the pumpkin, peanut butter, honey, oil and eggs.
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5
(If you grease the measuring spoon and cup with a little oil it is easier to measure and the peanut butter and honey will slide out).
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6
Mix the dry ingredients in a separate, large bowl, from the flour on down to the sugar, including the spices.
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7
Stir well.
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8
Add the wet ingredients to the dry ingredients, and fold in with a spatula or wooden spoon until just mixed and no dry bits remain.
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9
Fold in the chopped pineapple.
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10
(If you find the batter is too firm, add a little of the saved pineapple juice to the batter.
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11
However, the batter must be soft and sticky, but just firm enough to hold its shape).
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12
With a tablespoon, drop the batter into the greased muffin hollows.
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13
You can add heaped tablespoons slightly higher than the hollows.
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14
The batter will spread as it bakes.
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15
Bake for 23 - 25 minutes in the centre of the oven, until puffed and golden brown.
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16
Turn out on to wire rack to cool.
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17
Serving suggestion: you could mix cinnamon with confectioner's sugar and sift it over the muffins, OR simply serve as is, with butter and jam.
