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. Be careful about using organic canned pumpkin, as some brands are especially watery.
Course: Breakfast, Dessert, Snack
Keyword: chocolate, muffins, pumpkin
Author: Beth Cato
1large eggroom temperature
2Tablespoonsmilkor almond milk
1/3cupNutella 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.