I know pumpkin is pretty much considered a fall food but it is a staple in our house year round. As it turns out, pumpkin is really good for little ones with GI issues and so you can always find me adding a big spoonful of pumpkin to just about everything Scarlette eats for breakfast, pancakes, oatmeal, etc. I really wanted to mix up our muffins (no pun intended) but the thing is, I am terrible at altering recipes. I’m kind of a hard core rule follower. But I thought making pumpkin Nutella swirl muffins would be a fun treat for Scarlette (and okay, also for me) and so I asked my friend Jill to help me come up with a recipe.
This is what we came up with and y’all, these are so good. Scarlette’s favorite thing to do is make muffins with me and she really likes swirling in the Nutella on these. Also, we have this muffin batter dispenser and I highly recommend it for little kids who like to bake. Scarlette still has some issues with turning her wrists and so whenever she tries to scoop batter into the muffin tins we lose a lot of it. But she is three so she is all “I WANNA DO IT MYSELF” so the dispense works great for that (and it makes all my muffins and cupcakes level, which I never could quite obtain before.)
Anyhow, here is the recipe!
Pumpkin Nutella Swirl Muffins Ingredients
- 15 oz. Can of pumpkin
- 3 eggs
- 1 C. sugar
- 1 ½ C. applesauce
- 3 C. flour
- 3 tsp. Cinnamon
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 1 tsp. Salt
- 1 C. white chocolate chips
- ½ C. Nutella
Pumpkin Nutella Swirl Muffins Directions
Preheat the oven to 350 degrees.
First combine the pumpkin, eggs, sugar and applesauce and mix well. In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Fold the flour mixture slowly into the pumpkin mixture. Then pour into greased muffin tins (I use these silicone liners for easy cleanup!) Heat the 1/2 C. of Nutella just long enough to make it more spoonable. (I don’t have a microwave so I just do this on the stovetop but you could always stick it in the microwave.)
Spoon one teaspoon of Nutella on top of each muffin and swirl with a butter knife.
Bake for 20-25 minutes. Insert a toothpick and when it comes out dry they are done.
*Store in an airtight container for 3-4 days (I don’t recommend any longer as they will get moldy) or you can freeze them for 2-3 months.
Makes approximately 24 muffins. 1 muffin = 1 serving (but I won’t judge if you eat, say three in one sitting. With a mug of homemade pumpkin spice coffee. Like I did this morning. Which I realize is a lot of pumpkin. I blame it on fall.)