For this month's Secret Recipe Club, I was assigned to Holly's blog, Phemomenon. In case you didn't know, she has some of the cutest kids ever. Lucky them, because they get to eat all of her scrumptious creations.
After searching through a ton of recipes on her blog, I finally decided to make her Self-Frosting Pumpkin Nutella Muffins. After all, I love, love, love pumpkin and it just so happened that I had some Nutella sitting in my pantry too.
Like all pumpkin-y treats, you're going to want to let these cool before you eat them. That way, the pumpkin and spice flavors have a little time to set. Believe me, it's worth the wait.
Now, let me tell you about the Nutella. The idea of putting Nutella onto the top of the muffin is pure genius. The muffins aren't that sweet themselves. But, the Nutella adds just the right amount of sugary, chocolatey goodness that will make you feel like you're having dessert for breakfast, but still eating healthy at the same time. The Nutella swirled muffin tops were so good that I was sorely tempted to make off with the tops alone, you know, just like that Seinfeld episode. I can totally relate.
Thanks Holly for one yummy recipe!
Self-Frosting Pumpkin Nutella Muffins (adapted from Phemomenon)
1 – 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil (I used melted butter)
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.Notes:
- Holly added some cocoa powder to her muffins, but I opted to leave it out.
- These muffins tasted best after they had cooled completely. Then, you could really taste the pumpkin and spice flavors.
- I made half a batch and got 8 muffins.