Bready or Not: Pumpkin Nutella Swirl Muffins

Posted by on Nov 9, 2016 in Blog, Bready or Not, breakfast, chocolate, muffin, pumpkin, quick bread | Comments Off on Bready or Not: Pumpkin Nutella Swirl Muffins

Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.

Bready or Not: Pumpkin Nutella Swirl Muffins

Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.

Bready or Not: Pumpkin Nutella Swirl Muffins

The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.

Bready or Not: Pumpkin Nutella Swirl Muffins

Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.

Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!

Bready or Not: Pumpkin Nutella Swirl Muffins

Modified from The Novice Chef.

Bready or Not: Pumpkin Nutella Swirl Muffins

Bready or Not: Pumpkin Nutella Swirl Muffins

These muffins are cakey with a perfect complement of pumpkin and Nutella. If your Nutella is stiff, give it a zap in the microwave so that it’s soft enough to swirl. The recipe makes 12 muffins.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pureed pumpkin (not organic)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk (almond milk works)
  • 2 teaspoons vanilla extract
  • 1/3 cup Nutella or other hazelnut cocoa spread

Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.

Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.

Serve warm or at room temperature. Store in a sealed container.

OM NOM NOM!

 

Bready or Not: Pumpkin Nutella Swirl Muffins

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