Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves or nutmeg
  • 3/4 cup packed light brown sugar
  • 1 cup pure pumpkin puree (not pie filling!)
  • 1/4 cup canola or vegetable oil
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • 3/4 cup Nutella

Instruction

  • Preheat oven to 350 degrees F.
  • Grease or line with paper lines a muffin pan. Set aside.
  • In a large mixing bowl, whisk together flour, baking soda, baking powder, spices, salt and brown sugar.
  • In another mixing bowl, whisk together pumpkin puree, oil, milk, vanilla and eggs.
  • Add the wet ingredients to the dry ingredients and stir in until just incorporated, no flour streaks remain. Do not overmix! Batter should be lumpy.
  • Place 1 and 1/2 tablespoon (I used a cookie scooof batter in each muffin cup. Place a teaspoon of Nutella in the center. Top with another 1 and 1/2 tablespoon scoop of pumpkin batter.
  • Bake the muffins for 19 to 23 minutes.
  • Let cool in pan for 5 minutes. Transfer onto a cooling rack.
  • Once cooled, drizzle the muffins with leftover Nutella.
  • Keep in a closed container for up to 3 days.