Pumpkin muffins with Nutella
Description
Homemade baked goods for tea. In autumn, pumpkin baked goods are more popular than ever. This recipe yields 20 pumpkin muffins. The creamy filling with Nutella makes this treat resemble mini cheesecakes. If desired, you can replace the vegetable oil in the recipe with a mixture of 1 cup olive oil and half a cup of unsweetened applesauce. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. In a large bowl, lightly beat the eggs.
- 2
Step 2
2. Add sugar, pumpkin purée, and vegetable oil, then thoroughly mix with a blender.
- 3
Step 3
3. Add flour, cinnamon, nutmeg, baking soda, and salt.
- 4
Step 4
4. Mix until a uniform consistency is obtained.
- 5
Step 5
5. To prepare the muffin filling, in a small bowl use a mixer to beat together cream cheese, Nutella chocolate spread, and egg until smooth.
- 6
Step 6
6. Line the muffin tin with paper liners. Place about 2 tablespoons of the prepared batter into each paper liner. Top with 1 tablespoon of chocolate cream filling, then add another 2 tablespoons of batter on top. Bake the muffins for 18-22 minutes.
- 7
Step 7
7. Let the muffins cool completely and serve.