I recently attended a nearby small town Pumpkin Show. HOLY PUMPKIN! This festival takes place every year and this was my first time attending. Out of control Let’s begin with what I ate (please don’t judge)… pumpkin chili, pumpkin blossoms, pumpkin pancakes, pumpkin cream elephant ear, apple cider slush…oh, and a cream puff. I wish I could say I ate all of this by myself, but I can’t. It’s still a pretty impressive amount of food, right? Man my mouth is watering just thinking about the food I consumed. I’m surprised I didn’t die of a heart attack.
Did I mention the world’s largest pumpkin pie? Oh yes. And check out all those ingredients. INSANE, I know.
To continue my pumpkin high, I made these fabulous pumpkin Nutella muffins and they were delicious. They turned out perfect, not too sweet and super moist, they even “iced themselves” with the Nutella topping! Enjoy 🙂
- 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 nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons natural cocoa powder
- 12 teaspoons Nutella for topping
2 thoughts on “Pumpkin Nutella Muffins”
Mmm, pumpkin & nutella? I need to make these!
I feel like these would not suck at all. 🙂 Definitely going to have to happen. The problem I foresee is eating the Nutella out of the jar before actually USING it to bake. LOL