PUMPKIN NUTELLA SWIRL MUFFINS

If the feelings warm, cozy and comforting could be given their own scents and then bottled up into a perfume, that's what my entire home smelled of. Happiness.

But no worries. I've found the perfect solution to bring fall to home. And that's by making pumpkin recipes throughout fall. If fall can't come to me, I'll bring it to my home with all things pumpkin spice.

All-purpose flour Baking soda Ground cinnamon Pumpkin pie spice Salt Vegetable oil Granulated sugar Dark brown sugar Pumpkin puree Eggs Milk Nutella

Ingredients

Tomatoes
Chili
Veggies
Onion

Super Moist Pumpkin Nutella Swirl Muffins

COURSE

Breakfast

CuisinE

American

1

Instructions

Preheat oven to 425 F (218 C) and prepare a 12 count muffin pan. Grease well with cooking spray or line with muffin liners

2

In a large bowl, combine the dry ingredients: all purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk lightly and set aside.

3

In a separate medium sized bowl, combine the wet ingredients: oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk.

Pour the wet ingredients into the dry ingredients and whisk until you can no longer see the flour and all the ingredients are combined.

4

Using a spoon or an ice cream scoop, fill each liner with batter until almost full.

5

Bake in the oven for 5 minutes, and then lower the temperature to 350 F. (177 C) WITHOUT removing the muffin pan from the oven.

6

Swipe Up  for the entire recipe and all my tips and tricks!

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