Pumpkin Nutella Muffins

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
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.
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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