Pumpkin Nutella Muffin
Servings: 18
Ingredients
- 1 cup canned pumpkin
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/4 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup Nutella (Hazelnut spread)
Instructions
- Preheat oven to 350°. Line your muffin pan with paper liners and set aside.
- In a large mixing bowl, add the pumpkin, eggs, oil and both sugars. Mix until combined.1 cup canned pumpkin, 2 eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar, 1/4 cup brown sugar
- In a medium mixing bowl, add the flour, pumpkin pie spice, cinnamon, baking powder and salt. Whisk to combine.2 1/4 cup all purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add half of the dry ingredients to the wet mixture and stir. Poor in half of the milk and stir again. Repeat.1 cup whole milk
- Transfer the batter to the muffin cups, filling 3/4 of the way from the top.
- Add the Nutella to a small microwave safe bowl. Microwave for 30-40 seconds and stir until completely melted and smooth.1/2 cup Nutella (Hazelnut spread)
- Drop a teaspoon of the Nutella into the center of each muffin cup. Using a toothpick, swirl the Nutella into the pumpkin batter.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in the pan on a wire rack for 10 minutes.
- 10. Serve with additional Nutella spread, butter or maple syrup.