Pumpkin Nutella Muffins
These muffins are so easy to make and perfect for the season. Moist pumpkin pie flavored muffins baked up with the frosting already on them!
Servings: 12 muffins
Calories: 328kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup pumpkin puree
- 1 egg
- 1 cup sugar
- ⅝ cup vegetable oil
- 12 heaping tablespoons Nutella
Instructions
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray or you can use cupcake liners.
- In a large bowl, mix all dry ingredients up to pumpkin. Stir well.
- In a medium bowl, mix together pumpkin, egg, sugar and vegetable oil. Pour into dry ingredients and mix until well incorporated.
- Scoop pumpkin batter into each cavity, dividing it equally.
- Top with a heaping tablespoon of Nutella and swirl gently to cover entire surface, trying not to mix it with the pumpkin batter. I used a toothpick for spreading it out to the edges.
- Bake for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Try to avoid the Nutella as it makes it difficult to see if the muffin is done.
- Allow the muffins to cool for about 15 to 20 minutes then gently lift them out with a knife or fork. Cool them completely on a wire rack.
Notes
How to Make Homemade Pumpkin Pie Spice: 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves
Nutrition
Calories: 328kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 13mg | Sodium: 156mg | Potassium: 129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 845IU | Vitamin C: 0.9mg | Calcium: 29mg | Iron: 1.7mg
