Self Frosting Nutella and Pumpkin Muffins

idea adapted from A Feast for the Eyes, muffin recipe adapted from Food

makes 24 muffins

Prep time: 10-15 minutes

Cook time: 20 minutes

Cost: $2.40 without the Nutella; it will cost you another .50-1.00, depending on whether you can find a good knock off brand or not. 

flour: .30, eggs: .40, sugar: .35, pumpkin: 1.00, oil: .20, spices. 15


Note: You can use all white flour if you want; it's delish, but the white whole wheat doesn't hurt either. 


2 1/2 C all-purpose flour

1/2 C white whole wheat flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

4 tsp pumpkin pie spice

1 pinch cardamom (you can skip if you don't have)

1 tsp salt

1 tsp baking soda

4 eggs

2 C sugar

2 C pumpkin (about a 15 oz can--it's not quite exact, but if you don't have 2 C, the can works fine)

1 1/4 C vegetable oil (I use canola)


To frost or fill:

1--1 1/2 C Nutella


Preheat oven to 350. 


Mix all ingredients (except Nutella) together. Don't you just love instructions like that? I mentioned my lazy style Thanksgiving attitude, right? 


To do self-frosting muffins:


Put batter in muffin tins--you're going to fill them nearly to the top. Then plop on 1 (generous if you will) Tbsp Nutella onto each muffin. Use your finger (or a spoon if you were not raised in a barn) to sort of swirl it so that it's just combining on the edges with the pumpkin batter. You just kind of want to connect the pumpkin to the Nutella--you don't want to swirl batter into the Nutella in a way that would mix them. 


Bake at 350 for 20-25 minutes or until toothpick inserted into muffin part comes out clean. 


Allow to cool before eating (I really prefer these cool to warm). You'll bite on and voila, you'll have a Nutella frosting on top. Yeah, it's pretty awesome. (See, there goes the Nutella stealing all the glory; these muffins rock on their own just for the record). 


To do Nutella-filled muffins:


Put batter halfway up the muffin cup. Add 1 (generous if you will) Tbsp Nutella. Cover with batter so that muffin cup is filled. Bake at 350 for 20-25 minutes. It's a little trickier to test these for doneness--just do your best to make sure the batter isn't gooey. For me, this is almost always at 20 minutes. 


Allow to cool and eat. (Again I must reiterate that I really prefer these cool to warm. Both are good, but I love love love them once cooled.)


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com
Comments