Pineapple Rum Cake Mix Muffins

So last week, I shared our epically great Gluten-Free Blueberry Cake Mix Muffins. Today I offer you their tropical cousins: Pineapple Rum Cake Mix Muffins.

The base recipe is just about the same to take your ordinary cake mix (Gluten-Free or Regular) and whip up a batch of easy peasy super yummo muffins. The version we created were pretty plain (just topped with pineapple bits and brown sugar) but read the directions for my post-baking suggestions to kick these up a notch.

Ingredients

• 1 pkg Yellow Cake Mix (we used Betty Crocker Gluten-Free Cake Mix)
• 1/2 cup of butter, softened
• 3 large eggs
• 2 tsp vanilla
• 1/4 cup milk (or almond milk to be dairy free)
• 1/4 cup rum (optional, just use more milk if you want)
• 2 tsp cinnamon
• 1 tsp baking powder (not baking soda)
• 1/2 cup of pureed pineapple (canned is fine)

For topping:

• Pictured: Pineapple tidbits and a dash of brown sugar (one version)
• Streusel & Whipped Cream:
  • 2 tbsp white sugar
  • 3 tbsp brown sugar
  • 1/2 cup crushed walnuts (optional, can sub almonds or omit also)
  • 1 tsp cinnamon
  • Spray whipped cream

Directions

1. Preheat your oven to 325F for a dark or nonstick muffin pan. For shiny metal, use 350F.
2. In a small bowl, combine the streusel ingredients and set aside.
3. Combine all ingredients above the streusel section.
4. Use a standard measure, like a tbsp, to fill your muffin cups about 2/3 of the way full.
5. Sprinkle streusel topping generously over the muffin tops or go as pictured with sliced pineapple pieces and a dusting of brown sugar.
6. Bake for about 20-25 minutes and remove when edges of the muffins are golden brown.
7. If you want to serve as dessert, top with whipped cream. Om nom nomity nom.

I imagine there's a lot of other ways to kick these up a bit. I'd even consider putting walnut pieces in the batter itself to give it more texture, like a hummingbird cake. These were great plain or with all this jazz, no matter how you slice it.