Super Moist Pumpkin Nutella Swirl Muffins

• Produce

  • 1 1/2 cups Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Nutella

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light or dark
  • 2 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 1/4 cup Milk

Found on ikneadtoeat.com

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup canola or vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups pumpkin puree (I used fresh pumpkin puree, but canned purree can be used as well)
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature
• 1/2 cup Nutella, at room temperature

Directions

• Preheat oven to 425 F (218 C) and prepare a 12 count muffin pan. Grease well with cooking spray or line with muffin liners. Since this recipe yields about 15 muffins, you can either prepare a second muffin pan, or bake the muffins in 2 batches if you have only one muffin pan.
• 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.
• In a separate medium sized bowl, combine the wet ingredients: oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk. Whisk until combined.
• Pour the wet ingredients into the dry ingredients and whisk until you can no longer see the flour and all the ingredients are combined.
• Using a spoon or an ice cream scoop, fill each liner with batter until almost full.
• Drop little spoonfuls of Nutella in the centre of each muffin (about 1 teaspoon each). Using a toothpick, gently swirl Nutella in any pattern you like. Just make sure not to swirl too much, so that the Nutella swirl remains prominent.
• Bake in the oven for 5 minutes, and then lower the temperature to 350 F (177 C) WITHOUT removing the muffin pan out of the oven.
• Bake for an additional 15 minutes or until a toothpick inserted in the centre comes out clean.
• Let the muffins cool completely before taking them out of the muffin pan.