New Pinterest Recipe of the Week: Pumpkin Nutella Swirl Muffins

Oh my goodness! The holidays and everything that goes with them are starting to take over life here, thus why this New Pinterest Recipe of the Week is so late in getting up. (Maybe I should just start calling it New Pinterest Recipe of the Every Other Week.) Anyway, I’m hoping to have the time to try some new Christmas recipes to post up here in the next few weeks, but until then enjoy this throwback to November, with Pumpkin Nutella Swirl Muffins!

Like I mentioned earlier in the blog, due to my husband’s schedule we did an early Thanksgiving. However, I am not the type to send him off to work empty-handed, especially on a holiday. Since a dinner was being provided, I needed something that would go with the meal, but wouldn’t be a repeat of something already being served. Obviously pumpkin is one of those quintessential fall flavors (just check Pinterest any time between September and November if you have any doubt), and muffins aren’t likely to already be on a Thanksgiving table. Add to the fact that these include Nutella, and I was sold. I found this recipe over at The Novice Chef.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (I used dark, but it probably doesn’t make much of a difference if you use light brown instead.)
  • 1 large egg
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. milk (I used whole milk.)
  • 2 tsp. vanilla extract
  • Nutella for swirling

Preheat your oven to 350°F and prepare your muffin tin(s) by adding liners.

In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, and salt).

In a large bowl, combine the pumpkin with both the granulated and brown sugars. Add the egg, vegetable oil, milk, and vanilla extract, beating until combined. Slowly add your dry ingredient mixture, mixing until there are no lumps. (I divided the dry mixture into thirds for mixing it in.)

Fill muffin tins about 3/4 full with batter and then top with Nutella. Use a toothpick or a knife point to swirl the Nutella.

Bake for about 15 minutes or until a toothpick or tester stick comes out clean.

Pumpkin Nutella Swirl Muffins

Tweaks and Overall Review

So when buying canned pumpkin, that smallest can one can find (or at least I could find) was 15oz. 15 oz. is more than a cup. Fortunately though, it is not much shy of two cups, so to make my life easier, and yours, too, if you don’t want to have a partially used can of pumpkin puree lying around when you try this, I took the standard 15 oz. can, used the whole thing, and just doubled the recipe. Problem solved. Now, partially since I doubled the recipe and partially since I like a bigger looking muffin, I filled my tins a little fuller than 3/4. That increased my baking time to about 20 minutes and also gave me a yield of 22 total muffins for my double batch.

I was pretty pleased with how these turned out. Big and Little Bit both seemed to enjoy them. The only thing I would tweak on a future attempt is that if you got a bite that didn’t have much Nutella swirl in it, the flavor seemed a little bland. To give the pumpkin batter a little of its own kick, I’ll probably add some cinnamon, nutmeg, or pumpkin pie spice to it the next time I make these. I’m leaning toward the cinnamon just because that seems a pretty safe bet for the other flavors I’d be working with. On the whole though, this was a pretty straight-forward, easy recipe, perfectly suited to when you need some pumpkin flavor in your life.

Advertisements

New Pinterest Recipe of the Week: Apple Snickerdoodle Cobbler

New Pinterest Recipe of the Week is back! Like I said earlier, we’re still getting back into the swing of things here. Even though Niblet is a pretty good sleeper for a newborn, I’m still finding myself sleep deprived and I don’t function as well when that happens. Hubs has also gone back to work, so now I’m learning how to juggle everything solo. Progress is being made, though certainly some days are more productive than others.

Anyway, when Hubs went back to work I knew I needed to make something for the crew. Not only do I enjoy making food for people who enjoy eating it, but the guys were kind enough to get us a little something for Niblet and what better way to say “Thank you,” than with baked goods. I needed something relatively easy, and that at certain points I could pause to attend to a newborn and not have the dish suffer because of it. Also, I wanted something with a little more of a Fall feeling to it. Even though the days here still feel sort of summery, the mornings when I am getting Big Bit off to school are starting to get a nip to them and the nights are definitely cooler. Searching through my Pinterest boards, this Apple Snickerdoodle Cobbler from Baked by Rachel seemed like perfect fit. It’s not overly complicated, let me pause when I needed to, and, to me, cinnamon and apples are very much flavors of Fall.

Ingredients

For Your Snickerdoodles

  • 1/2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 2/3 cup flour (I used all-purpose)
  • 1/4 cup unsalted butter, softened
  • 1/3 cup sugar, plus another 1/2 cup sugar (The 1/2 cup is for rolling your snickerdoodles in)
  • 1 egg
  • 3/4 tsp. cinnamon

For the Apples

  • 8 cups of sliced apples (About 6-8 depending on size. I used Granny Smiths and sliced up 7 apples to get my approximately 8 cups.)
  • 1/4 brown sugar
  • 1/2 tsp. cinnamon

Preheat your oven to 350°F.

Combine the dry ingredients for the snickerdoodles (cream of tartar, salt, baking powder, and flour) in a small bowl. In a separate (and slightly larger bowl) cream together the butter and sugar then adding the egg. Follow with the dry ingredients and mix until well combined. In a small bowl mix your 1/2 cup sugar and cinnamon. Set everything aside. I would recommend putting your dough in the fridge to let it firm up at this point, otherwise you will probably have snickerdoodle covered hands when it comes time to roll the dough into balls. Also, putting the dough in the fridge while you deal with the apples technically means you’re multitasking. Efficiency!

Prepare your apples by peeling, coring, and slicing them up, putting the slices in a large bowl. Add your 1/4 cup of brown sugar and 1/2 tsp. of cinnamon and toss the apples around until all the slices are coated. Place the coated apples in an 8×8 baking dish.

Go back to your snickerdoodle dough. Make approx. 1 inch balls of dough and roll them in your cinnamon-sugar mixture. Place over the apples in the baking dish and flatten them slightly with your hand.

Bake for 45-55 minutes or until the apples appear tender and the snickerdoodle top has gotten lightly golden brown. Resist temptation, and let the cobbler cool a bit before serving.

Apple Snickerdoodle Cobbler

Tweaks and Overall Review

The main thing I tweaked from the original recipe was I increased the amount of cinnamon used. I love cinnamon, so I tend to like a stronger cinnamon flavor in my foods. For the snickerdoodle cinnamon-sugar mix, I would say I used closer to a full teaspoon of cinnamon, if not a bit more than that. Also, I used no where near the full half cup of sugar for rolling the dough balls in. You could probably get away with using 1/3 cup, maybe even 1/4 cup of sugar, and still have enough to coat all your snickerdoodles.  For the coating of my apples, I’d say I used another full teaspoon of cinnamon and maybe a smidge more brown sugar. My cobbler needed the whole 55 minutes to finish baking and the snickerdoodles spread quite bit. Next time I make this I will definitely spread them out over the apples a bit more.

First off this smelled amazing while baking. The entire house smelled of apple-cinnamony goodness. I think the whole thing turned out rather well. I’m glad I used Granny Smith apples since they seemed to have helped balance the flavors and held up to baking well. They were nice and tender, but still had a bit of chew to them. The dish I sent Hubs off to work with came back virtually licked clean, so I’d guess the guys agreed that this was a pretty good recipe. Overall, I was pretty pleased with this. It was easy, allowed for breaks in the process, and tasted good. I will probably pull this out again for occasions where I need an easy Fall dessert since even though total time is about 90 minutes, depending on how long it takes you to get the apples prepared, hands on time is only about 30 minutes.