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–+ servings

Pumpkin Nutella Muffins

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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon cinnamon
  • ½ cup unsalted butter, melted
  • ¾ cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 6 tablespoons whole milk
  • 2 teaspoon vanilla extract
  • 1 cup Nutella

Instructions
 

  • Preheat your oven to 400°F. Using 2 muffin pans, line every other cup with muffin liners, spacing them out. Set pans aside.
  • In a large bowl, whisk together the vegetable oil, pumpkin puree, granulated sugar, light brown sugar, eggs, milk, and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until combined.
  • Dump the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold everything together. Fold until just combined. *Do not over mix
  • Fill the lined muffin cups halfway with muffin batter. Drop a spoonful of Nutella (about 2 teaspoons) in the center of each cup. Spoon or scoop out the remaining muffin batter evenly between all the muffin cups.
  • Drop a teaspoon of Nutella onto the tops of each muffin. Using a toothpick or a butter knife, or something similar, drag it through the Nutella and muffin batter to create a swirled effect.
  • Pop in the oven and bake the muffins for 16-20 minutes. They should spring back to the touch. Allow the muffins to sit in the pan for a few minutes, then transfer them to a cooling rack.
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