Self-Frosting Pumpkin Nutella Muffins
These muffins are a breeze to make. Dry ingredients of flour and spices, and wet ingredients that includes pumpkin puree, oil and eggs are whisked together. A dollop of Nutella spread is swirled on top and baked. The muffins are tender and super moist, with a "self-frosting" hazelnut-chocolate topping. These taste even better the next day.
Servings 12
Ingredients
- 1 15 oz can pure pumpkin puree not pie filling
- 1/2 cup vegetable oil
- 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
- NOTE: I used 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon ginger and nutmeg measurements
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons natural cocoa powder not Dutch cocoa powder
- 12 heaping teaspoons Nutella for topping
Instructions
- 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, salt and cocoa powder. 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.