Nutella Pumpkin Muffins

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Or are these cupcakes? A puffin or a muffcake. Either way you bake it, they are love in a liner. After making roast pumpkin and kale lasagna last week, I had a bowl of leftover pumpkin puree that needed to get used up so I decided to jump on the pumpkin train and bake something sweet. I contemplated cookies, or quick bread and even french toast but none of them were speaking to me.

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What was speaking to me was the half jar of chocolate-hazelnut spread in the fridge. *Gasp* It wasn’t even Nutella. Is was a knock off. So sue me. I picked up an organic fair trade hazelnut version from Whole Foods. Just as tasty and dare I say a better choice? It’s no secret that Nutella is good in just about anything so I had zero hesitation when I decided to add a teaspoon of the chocolate nutty goodness to the center of each muffin. The end result was nothing short of awesome.

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I have two “go to” pumpkin quick bread recipes. The one I’m sharing today uses whole wheat flour, agave nectar and orange juice to sweeten this not to sweet muffin. The batter produces a moist, nutty flavored muffin. The perfect complement to the chocolatey center.

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These muffins freeze well and are perfect to throw in a lunch box or serve as an after school snack. Which, of course, is only a theory because we didn’t have any to freeze or eat as an afternoon snack.

What’s your favorite way to bake with pumpkin?

Pumpkin Muffins with Chocolate-Hazelnut Spread

Ingredients:

  • 1 cup fresh or canned pumpkin puree
  • 1 cup agave nectar
  • 6 tablespoons grape seed oil
  • 1/3 cup orange juice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup Nutella or other chocolate-hazelnut spread

Baking Directions:

Preheat oven to 325F degrees. Line 2 standard 12-cup muffin tins with liners. (You will only need 18) In a large bowl, blend pumpkin, agave, orange juice, eggs and vanilla. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add wet ingredients to dry ingredients and hand mix until all ingredients are moistened. Divide batter evenly among 18 muffins. In the center of each muffin place a 1/2-1 teaspoon of chocolate-hazelnut spread. Bake for about 18-20 minutes or until muffins are done. Take care not to over bake. Remove muffins from oven when done and let cool.