Pumpkin Nutella Muffins

The trees have hit their peak color here in the Zurich area, and it's simply lovely. In the three falls we have been here, this has been the best year for color. It's a good thing we have the trees to remind us what season it is because all the stores have out their Christmas stuff. All the fall decorations, what little bit there is, are on clearance and the plastic trees are up and decorated...Grrr!

In our house though, there is no mistaking which holiday is next on the docket. Our flat is covered in Halloween decorations. It is fall until the day after Thanksgiving ;) This also means it is still very much pumpkin season. One batch of soft pumpkin cookies have already been made and these muffins were next on the list. Libby's canned pumpkin is a hot commodity here at $6 a can, so recipes must be prioritized. This is a new recipe this year and I'm pleased to say it will be added to the rotation from here on out. It couldn't be simpler to whip up a moist and delicious pumpkin muffin that is topped with the creamy goodness of Nutella. Notice there is no cinnamon or other spices added to the batter...It's not needed, but could be added. These are perfect for a chilly fall morning, lazy weekend, or spread out on a beautiful fall brunch table. Enjoy.

Pumpkin Nutella Muffins

Yields 16 muffins (I got 12 large muffins)

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (225 g) canned pumpkin
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1 large egg
  • 2 Tablespoons (30 mL) vegetable oil
  • 2 Tablespoons (30 mL) milk
  • 2 teaspoons vanilla extract
  • Nutella

Directions

Preheat oven to 350°F. Line muffin pan with liners.

In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar, brown sugar. Beat in egg, vegetable oil, milk and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

From thenovicechef.com

You might also be interested in:

  • Pumpkin Nutella Bars
    Pumpkin Nutella Bars
  • Blueberry Lime Muffins
    Blueberry Lime Muffins
  • Country Apple Fritter Bread
    Country Apple Fritter Bread
  • Pumpkin Oatmeal Creme Pies
    Pumpkin Oatmeal Creme Pies
  • Pumpkin Biscotti
    Pumpkin Biscotti
  • Pumpkin Scones
    Pumpkin Scones
  • Pumpkin Spice Latte Cupcakes
    Pumpkin Spice Latte Cupcakes