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.
- 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.
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.