Pumpkin Nutella muffins, a small batch of muffins makes just 6.
Tiny bit distracted as I write this post.
I took these photos when I had 13 other things on my To Do list (we really pick and choose what we want to spend our time on, don’t we?).
I edited the photos when I had 13 other things on my mind (they were a welcome distraction).
And now? I’m writing this post with the beach in my ears. You guys are baking pumpkin things to stay warm, and I’m wearing nothing but a bikini for 9 days. No, really–I didn’t pack any underwear; bikinis only! If you know nothing else about me, know that I am one hell of a packer. I have the smallest suitcase you’ve ever seen, and I’m proud of it.
Other things I’m proud of: the ridiculous Nutella swirl on these muffins. My little trick is to slightly soften the Nutella in the microwave before attempting to swirl. The smallest amount of Nutella will make the prettiest swirls, so in order to make up for that insanity, we cram a scoop of Nutella in the middle of the muffins, too. Are you with me? Into each cup goes one small scoop pumpkin muffin batter, a dollop of Nutella, another scoop of pumpkin, and then a little less than a teaspoon of melted Nutella for swirling.
All of that makes the best pumpkin Nutella muffins you’ve ever had–promise!
Are we calling these pumpkin Nutella muffins or pumpkin Nutella cupcakes? Muffins are really just cupcakes masquerading as breakfast food, no? I’m pretty sure the qualifying factor for muffins is the inclusion of 1 health ingredient. I used coconut oil FOR YOUR HEALTH, ergo: muffin.
You can make these for a carry-on airplane breakfast and feel virtuous for passing on the stale peanuts. You really have your shit together if you can prepare for a trip and make healthy take-along snacks. Let’s just say I feel like I have my shit in one pile these days, and I’m feelin’ good. I don’t know why you need to know that, but I think you do.
I’m feeling so good that I’m working on edits for my Sweet and Simple: Dessert for Two cookbook from this beach chair. I also have plans to make a mini dessert or breakfast for you while I’m here, and embarrass my husband by forcing him to take photos of me on the beach while I eat it. If you know of a support group for people married to bloggers, please, let him in!
He has so many good stories to share. But just when he’s about to share another embarrassing story about what it’s like to be married to a food blogger, I push another pumpkin Nutella muffin in his mouth. It’s for the best.
Just tryin’ to keep the peace,
- 1/3 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup melted coconut oil
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Nutella
- Preheat the oven to 350.
- Line 6 cups in a muffin pan with paper liners.
- In a small bowl, whisk together the pumpkin, sugar, egg, and coconut oil.
- Sprinkle the flour, cinnamon, baking powder and salt on top. Stir to combine.
- Fill the cupcake liners with a small scoop of pumpkin batter.
- Dollop almost all of the Nutella on top of the pumpkin batter, saving a few teaspoons for swirling on top.
- Top with the remaining pumpkin batter, and swirl the Nutella on top.
- Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
- Let cool a few minutes in the pan, and then serve.
Amount Per Serving:Calories: 363 Total Fat: 1g Sodium: 859mg Carbohydrates: 77g Sugar: 1g Protein: 10g