Moist Pineapple Pumpkin Muffins

1/2 c. canned pumpkin
1 lg. egg
1/2 c. milk
4 tbsp. melted margarine
1/2 c. crushed pineapple, drained
1 1/2 c. flour
2/3 c. sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

In large bowl combine pumpkin, egg, milk, butter and pineapple. Sift flour, sugar, baking powder, salt and spices. Add to pumpkin mix and stir just until moistened. Spoon into muffin tins. Sprinkle with brown sugar, if desired. Bake in 400 degree oven for 20-25 minutes.

Yields 12 muffins.