Frosted Hawaiian Harvest Muffins Recipe

Name: Frosted Hawaiian Harvest Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup canned pumpkin; ½ cup canned pineapple chunk, drained, juice reserved; 1 tablespoon honey; 4 ounces cream cheese, softened; ½ teaspoon vanilla; 2 tablespoons pineapple juice, reserved from pineapple chunks; 2 large eggs; ½ cup 1% low-fat milk; 4 tablespoons margarine, softened; 1 ½ cups flour; 1 cup sugar; 2 teaspoons baking powder; ¾ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon ground cardamom; ½ cup Laughing Cow cheese; 2 tablespoons 1% low-fat milk; 1 12-2 cups powdered sugar; ⅛ teaspoon cinnamon

Servings: persons

½ cup canned pumpkin
½ cup canned pineapple chunk, drained, juice reserved
1 tablespoon honey
4 ounces cream cheese, softened
½ teaspoon vanilla
2 tablespoons pineapple juice, reserved from pineapple chunks
2 large eggs
½ cup 1% low-fat milk
4 tablespoons margarine, softened
1 ½ cups flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon ground cardamom
½ cup Laughing Cow cheese
2 tablespoons 1% low-fat milk
1 12-2 cups powdered sugar
⅛ teaspoon cinnamon

1
Preheat oven to 400F; grease muffin tins.
2
Puree pineapple chunks, canned pumpkin, honey and cream cheese in blender or food processor until smooth.
3
In large bowl, combine puree, vanilla, pineapple juice, eggs, milk and margarine.
4
In a different bowl, sift flour, sugar, baking powder, cinnamon, nutmeg, ginger and ground cardamom; add to the pumpkin puree until just moistened.
5
Spoon batter into muffin pan until muffin pan is 3/4 of the way full.
6
Bake 20-25 minutes, or until a toothpick inserted at the center of the muffin comes out clean.
7
FROSTING (Optional): Mix together all ingredients to taste with the powdered sugar (start with 1-1/2 cups, then add up to additional 1/2 cup to desired sweetness).
8
If frosting is too thick, add more milk, a little at a time, until desired consistency has been reached.
9
When muffins have cooled completely, ice them with frosting.

741

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ½ cup canned pumpkin, ½ cup canned pineapple chunk, drained, juice reserved, 1 tablespoon honey, 4 ounces cream cheese, softened, and more.

Yes, Frosted Hawaiian Harvest Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Hawaiian Harvest Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions