Sunday, November 11, 2012

Self-Frosting Pumpkin Nutella Muffins



Have you ever heard of such a thing???

SELF-Frosting muffins???

Oh Baby! 

This is such a wonderful recipe.  I am sooo glad I tried it, and will be making them again soon.  I found the recipe at A Feast for the Eyes. Debby has tons of wonderful recipes - all photographed beautifully! Mouth-watering!

Nutella is swirled in the top of the muffin before it's baked, so it's as if it is already frosted. 


The pumpkin and chocolate really compliment each other - they were SOO good warm from the oven!  They are a heavy moist muffin - my favorite!!!!!

These luscious bites of yum are easy to make too - just mix dry ingredients in one bowl, wet ones in another and blend together! I loved the ease of making these because I mixed it with a spatula by hand....no mixer needed. 

Our son and dil stopped by soon after I took them out of the oven. Both expressed how good! they thought the muffins were.  They are great taste testers. 

I used splenda for the sugar, so I baked them a shorter time. 
(*see below)

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 
1/2 c. vegetable oil
(I used 1/4 c. oil, 1/4 c. applesauce)
2 lg. eggs
(or 1 egg and 2 egg whites)
1 Tb. vanilla extract
1/4 c. light brown sugar, packed
(or 2 Tb. brown sugar splenda)
2 c. all purpose flour 
1/4 c. white sugar (or xylitol)
1-1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
(or substitute pumpkin pie spice for spices)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cocoa powder
12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12-cup muffin pan. 

In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use my scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. 

Bake for 25 - 30 minutes or until toothpick comes out clean. 

Serve warm - be careful not to burn your mouth! Store in airtight container. 

Yield: 12 fabulous muffins

Linked to Mix it up Monday
         Wednesday Extravaganza
      Gooseberry Patch Roundup - Pumpkin
 Full Plate Thursday
Weekend Potluck