Self-Frosting Pumpkin Nutella Muffins

By Foodiewife

This recipe came about from some serious tweaking to my favorite Banana Muffin recipe (which, incidentally works with the Nutella on top as well if you aren't a pumpkin fan). I love this recipe dearly and end up making them about once a week whenever our bananas have outlived their eating out of hand shelf life. And, yes. I usually buy enough bananas to make sure that happens!

Ingredients

• 1 - 15 oz can pure pumpkin puree (not pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon pure vanilla
• 1/4 cup light brown sugar, packed
• 1/4 cup sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons natural (not Dutch) cocoa powder
• 12 heaping teaspoons Nutella for topping

Preparation

Step 1

Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.

Serve warm or at room temperature. Store in an airtight container.