Ingredients

The following ingredients have 35 Servings
  • 3 1/3 C. flour
  • 2 tsp. baking soda
  • 3 C. sugar
  • 1 ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ¼ tsp. ground ginger
  • 1 C. oil
  • 4 eggs
  • 2/3 C. milk
  • 2 C. pumpkin puree
  • Nutella

Instruction

  • 1. Preheat oven to 400 degrees and line pans with cupcake liners or grease your muffin tins.
  • 2. Combine all dry ingredients and then all the remaining ingredients. (Instead of the cinnamon, nutmeg and ginger you can use pumpkin pie spice!)
  • 3. Stir just until combined and then fill cupcake liners 3/4 full.
  • 4. Drop a small amount of Nutella into each muffin tin over the pumpkin batter ( about 1 tsp. or so) and use a toothpick to swirl it in.
  • 5. Bake for 16-20 minutes or until an inserted knife comes out with no pumpkin bater on it (there may be some hot Nutella that sticks to the knife but thats fine!)
  • 6. Serve warm or cooled! Store in a tupperware if not eating right away. NOTE: You can always half the recipe!!