Nutella Stuffed Pumpkin Muffins
Soft, moist pumpkin muffins filled with a rich, gooey chocolate hazelnut center. They combine warm fall spices with sweet chocolate for a perfectly indulgent treat.
Ingredients
- 7 tablespoons Nutella frozen
- 2 large eggs
- 2 tablespoons dark brown sugar
- 2 tablespoons oil
- 2 tablespoons honey
- 3 tablespoons pumpkin puree heaping
- 1 tablespoon milk any
- 1/4 teaspoon vanilla extract
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
Instructions
- Dollop 7 individual heaping tablespoons of Nutella or hazelnut spread on parchment paper, freeze 4 hours.
- Pre-heat oven to 350 degrees F. Line a standard muffin pan with cupcake liners, or grease each cup with spray.
- In a large bowl, beat eggs. Add brown sugar, whisk well together.
- Add oil, honey, pumpkin puree, milk, and vanilla. Whisk to combine.
- Sprinkle in pumpkin pie spice, cinnamon, allspice, and nutmeg.
- Add oat flour, almond flour, and baking powder. Fold to combine.
- Scoop out mixture evenly into 7 cups, each should be almost all the way filled.
- Place 1 piece of frozen Nutella or hazelnut spread in the center of each one. Using the back of a spoon, spread muffin mixture over the tops of each one to cover.
- Bake 12 minutes.
- Remove from oven. Let rest in muffin pan for 1-2 minutes.
- Remove and place onto cooling rack. Enjoy warm or room temperature.
- Store in an airtight container.