Easy Pumpkin Muffins with Nutella
Pumpkin with swirls of chocolate hazelnut are the perfect combination in these easy pumpkin muffins with Nutella. A must have for Fall!
- 2 cups pumpkin puree
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup milk
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3⅓ cups all purpose flour
- 1 cup Nutella
Preheat oven to 400 degrees and line pans with cupcake liners.
Combine all dry ingredients and then all the remaining ingredients.
Stir just until combined and then fill cupcake liners 3/4 full.
Drop about 1 teaspoon of Nutella into each muffin tin over the pumpkin batter (you don't want to use too much Nutella or the muffins won't rise correctly). Use a toothpick to swirl the Nutella in.
Bake for 15-17 minutes or until an inserted toothpick comes out clean (well, mostly clean, there may be some Nutella that sticks to the toothpick)
Makes 48 standard size muffins
Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 135mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1614IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg