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Pumpkin Nutella Swirl Muffins

Pumpkin Nutella Swirl Muffins via Alaska from Scratch

Weather: had our first (brief) snow flurry of the season over the weekend
What I’m listening to: Rivers and Roads, The Head and the Heart

It’s that time of year when oodles and oodles of pumpkin breads and pumpkin muffins are all over bakeries, stores, restaurants, and magazines and in every nook and cranny of the internet, too.  Everyone is mad for pumpkin in the form of a baked good. I totally get it. I’ve been one of those people who just can’t possibly pass up the pumpkin scone in the bakery case at the coffee shop. I love it. It’s a bit of an annual phenomenon and I fully indulge in it.

And that’s precisely why we go into a frenzy for the stuff – because it’s seasonal. The big, bright orange squash shows up for a couple months every fall “and then, like that – poof – it’s gone” (Keyser Soze style).  And every year, it returns, and we go crazy for it all over again. It’s one of the funnest times of the year to be a food blogger. And yet, that also makes it one of the hardest.

It’s hard because pumpkin has been recipeed to death. No “recipeed” is not a word. I just made it up. What I’m trying to say is that it’s hard to be unique when you’re just another pumpkin in the pumpkin patch. And all that’s to say that these muffins are something special. They’re eye-catching, beautiful in a very fall sort of way, and are pleasing to my pumpkin-loving palate.

The Nutella makes the top a little crispy, a little chewy, a little chocolatey. And then underneath you have that moist, pumpkin spice muffin. These would be awesome for a Halloween get-together. The colors are perfect. Happy pumpkining. (whoops I just made up another word. I really need to stop that.)

Pumpkin Nutella Swirl Muffins

Adapted from [Two Peas & Their Pod|]

Yields: 12 muffins

  • 1c pumpkin puree (canned)
  • 1-1/2c sugar
  • 2 eggs
  • 1/2c canola oil
  • 1/3c water
  • 1t vanilla
  • 1-3/4c flour
  • 1t baking soda
  • 1/2t salt
  • 3t [pumpkin pie spice|]
  • 1/3c Nutella

Preheat oven to 350. Line a 12-count standard muffin pan with baking cups.

In a mixing bowl, whisk together the pumpkin, sugar, eggs, oil, water, and vanilla until well-combined. In another bowl, mix together the flour, baking soda, salt, and pumpkin pie spice. Incorporate into the wet ingredients, mixing until smooth. Pour batter into the baking cups, filling about 2/3-3/4 full.

Put the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out just enough to swirl. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.

Bake for 25-30 minutes or until set. Best served warm.

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