Guys, I’ve done a bad thing. I’m currently sitting in front of the TV watching Halloween Baking Challenge, writing this post, and eating Nutella straight out of the jar. Spoon, scoop, mouth. I have no clue what prompted my first Nutella purchase, but it happened and now I’m going through this jar like it’s my job. I probably knew this was a bad idea in the past, but I was incredibly hungry at the store, it was pouring outside and I wanted comfort food, and I finally took the plunge. Well, okay time to commit to this new love!
Since it’s my new favorite thing, I decided to bake something with this chocolate hazelnut spread. And since it’s October and I’m as obsessed as everyone else is, I decided to put it with pumpkin. My new fave plus an old Fall fave equals magical spiced, chocolate-y, goodness that you MUST try.
I love pumpkin muffins by themselves – a nutty, spiced, moist bread that is as good eaten for dessert as it is for breakfast. When I added the Nutella, it veered even further into the dessert spectrum… but don’t worry, I’m still eating them at all times of the day.
In order to achieve the swirled look, I suggest placing a 1/2 teaspoon dollop of Nutella into the center of the cake and swirling this around. Most of this will sink into the middle of the cake and be delicious, but not as pretty. Then add just a little more to the top and lightly spread it around in a circular motion, just to give it that spiraled look. More Nutella never hurt anyone, and it helps hungry munchers know what’s hiding inside!
Happy Fall everyone, another pumpkin recipe in the books, and another world of basic lovers smiling from ear to ear.
Pumpkin Nutella Swirl Muffins
1 1/2 cups Sugar
1/2 cup Vegetable Oil
1 cup Pumpkin
1/3 cup Water
1/2 tsp. Vanilla
1 3/4 cups Flour
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
3/4 tsp. Salt
1 tsp. Baking Soda
3/4 cup Nutella
1. Preheat oven to 350 deg F. Mix together sugar, oil, eggs, pumpkin, and vanilla together until fully combined.
2. Slowly add in flour, nutmeg, cinnamon, salt, and baking soda, scraping the sides of the bowl throughout to make sure all ingredients are combined.
3. Fill lined muffin pans 3/4 full with the batter. Place a 1/2 tsp of nutella into each muffin and use a toothpick to swirl it throughout the muffin. In order to get a better swirl pattern, add a little more nutella to the top and lightly swirl so it does not sink into the batter.
4. Bake muffins for 20 minutes, or until a toothpick inserted into the muffin comes out clean. Cool muffins on a wire rack so they do not get soggy on the bottoms.
Recipe by Bunny Baubles Blog