1 cup {canned} pumpkin puree
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
1/2 cup canola oil {or melted butter, cooled}
1/3 cup water
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice {optional}
1/3 cup Nutella
Instructions
Preheat oven to 350°F. Line a 12-count standard muffin pan with baking cups or grease.
In
a mixing bowl, blend together the pumpkin, sugar, eggs, oil, water, and
vanilla until combined. In another bowl, mix together the dry
ingredients - flour, baking soda, salt, and pumpkin pie spice. Slowly
add dry ingredients into the wet ingredients, mixing until smooth {make
sure not to overmix}. Pour batter into the baking cups, until
approximately 2/3 full.
Put
the Nutella into a microwave-safe bowl and microwave for 20-30 seconds
or until it thins out just enough to swirl. Using a spoon, drop a small
spoonful or two of Nutella onto the top of each muffin and swirl using
the tip of a knife.
Bake 18-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
You
can also add Nutella to the center of the muffins instead of swirling
on top. To do this, simply start with a layer of the pumpkin batter,
followed by a dollop of Nutella. Then top with more pumpkin batter until
2/3 full.
You
can easily double this recipe. I was able to make approximately 18
muffins and one large loaf {if making a loaf... just increase baking
time in the oven}. Enjoy!
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