Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.
Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.
The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.
Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.
Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!
Modified from The Novice Chef.
Bready or Not: Pumpkin Nutella Swirl Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 2 Tablespoons vegetable oil
- 2 Tablespoons milk or almond milk
- 2 teaspoons vanilla extract
- 1/3 cup Nutella or other hazelnut cocoa spread
Instructions
- Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.
- Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.
- Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.
- Serve warm or at room temperature. Store in a sealed container.
- OM NOM NOM!
