Frosted Hawaiian Harvest Muffins

READY IN: 30hrs 15mins
Recipe by NELady

Delicious. Like spiced pumpkin pie - in the Fall - in Hawaii - with cheesecake on top? What could be better?

Top Review by Tinkerbell

I suppose I could write a lot more about these if my fingers could stay out of them. ;) Delicious! Extremely moist & the perfect balance between pumpkin & pineapple. I made a couple changes as follows: Used 2% milk, butter instead of margarine & cream cheese in the frosting instead of Laughing Cow. I normally wouldn't change a contest ingredient but I really wanted to try these & because there were 5 other qualifying ingredients I felt I could get away with it on this. I also topped them off with a bit of grapefruit zest. Thanks for sharing your creation! Made for RSC Lucky #13.

Ingredients Nutrition


  1. Preheat oven to 400°F; 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). If frosting is too thick, add more milk, a little at a time, until desired consistency has been reached. When muffins have cooled completely, ice them with frosting.

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