I'm in loveeeee. Baking is quickly becoming one of my favorite pastimes. Today the windows are all open, the wind is blowing through the house, and the smell of these babies baking in the oven is being carried throughout every room. Ahhhhh... :)
This recipe is so yummy. I have never really been a huge fan of Nutella (I know, I know... what am I smoking, right?), but the combination of flavors in this muffin are so incredibly delicious that I can't help but indulge in more than one.
Ingredients:
- 3 1/3 cup of all purpose flour
- 2 tsp of baking soda
- 3 cups of sugar
- 1 1/2 tsp of salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp of ground ginger
- 1 cup of oil
- 4 eggs
- 2/3 cup of milk
- 2 cups of pumpkin puree
- Nutella (or other hazelnut spread)
Directions:
- Preheat the oven to 400 degrees and line cupcake pans with liners or grease the muffin tins.
- Combine all the dry ingredients and mix well. In a separate bowl, combine all the wet ingredients and mix well. Combine dry and wet ingredients together and mix until just combined.
- Fill cupcake tins 3/4 of the way full and then drop a small amount of Nutella on top of each tin with pumpkin batter. Use a toothpick to swirl the Nutella. Don't over swirl.
- Bake in the oven for 16-20 minutes or until a toothpick comes out clean.
- Serve warm, or cooled! Store in a tupperware container to keep fresh. NOTE: This recipe is easily halved if you don't want to make as many muffins. Recipe as is yields about 35 muffins.
ENJOY! :)
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