What happened to the fall-like weather I was promised? Seriously. It was supposed to be in the 70s last week and instead it was in the high 80s.
This week it has been in the 90s. The 90s! Make it stop.
I’m ready for sweater weather. And soup weather. And pumpkin and maple syrup weather.
Luckily, I don’t let the heat stop me from making all the pumpkin stuff. Every time I go to the grocery store, I pick up a couple of cans of pumpkin.
For a while there I couldn’t find it in stores so now I make sure I always have a can or two on hand. Priorities people.
So these muffins. That dollop of Nutella on the top is everything. The muffins have a subtle pumpkin flavor then you’ll get a bite of Nutella and it just all works together.
Note: I ran out of pumpkin pie spice and the store was out each time I went so I substituted spices I had on hand – but feel free to throw in some pumpkin pie spice if you have it.
Pumpkin Nutella Muffins
1 c pure pumpkin
2 Tbsp maple syrup
3/4 c sugar
3/4 c brown sugar
1/2 c canola oil
1 tsp vanilla extract
1 2/3 c flour
1 tsp baking soda
1/2 tsp kosher salt
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 c Pecans, chopped (optional)
Preheat oven to 350°F.
Prepare muffin tin by lining with cupcake liners.
Using a medium bowl, add pumpkin, maple syrup, sugars, oil, eggs and vanilla extract. With an electric mixer, beat together until combined.
Using a large mixing bowl, add flour, baking soda, salt, cinnamon, cloves and nutmeg. Whisk together.
Add pumpkin batter to flour and fold to combine. Fold in pecans, if using.
Use a cookie scoop and fill liners 3/4 full. Place a dollop of Nutella on batter. Take a toothpick and swirl the Nutella.
Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Makes 20 muffins
Tim Miller says