Self-Frosting Nutella Pumpkin Muffins

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I found a similar recipe on-line, made a few changes and liked the results.  I think these have a fun look and nutella is always good right?  By the way, they don't taste like pumpkin.  Also, I often find pumpkin stuff over spiced for my taste.  If you don't, increase the spices by 1/4 tsp or more if you like.  You could also add nutmeg if you like.





2 cups flour (I did half wheat and half cake flour)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons natural cocoa powder

1 – 15 oz can pure pumpkin puree (not pie filling)

1/2 cup vegetable oil

2 large eggs

1/2 T  pure vanilla

1/4 cup light brown sugar (I didn't pack it)

1/4 cup sugar 


1/2 cup chocolate chips (optional)



12 heaping teaspoons Nutella for topping



Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside. (I actually ended up with 15 muffins)



In a large bowl, whisk together the flour, cinnamon, ginger, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.



In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and sugars. Pour the wet ingredients over the dry ingredients and whisk to combine. Add chocolate chips if using.


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 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.

Comments

  1. JoshandMegs3/07/2012

    We are not big pumpkin lovers either. except I do love a pumpkin roll, but I don't think it tastes like pumpkin much. so perhaps I would feel that way about these too :)

    ReplyDelete

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