Ingredients
- 3 cups all-purpose flour
- 1½ tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1½ teaspoon salt
- 3 cups fine baking sugar
- 1-15oz can pumpkin puree
- 4 large eggs, room temperature
- ½ cup vegetable oil
- ½ cup orange juice
- 1-13 ounce container Nutella
Recipe Description
Pumpkin and nutella with a hint of orange? Sounds like a winning combination to me.
I took the recipe for pumpkin walnut muffins, swirled in Nutella and omitted the walnuts. The addition of the orange juice really brings out the flavor of the pumpkin and paired with the Nutella, well I think we all know how well chocolate and orange go together.
The swirl you see is not only happening on the top, it’s also jazzing up the inside of the muffin as well. I filled the muffin cup about 1/3 full of the muffin batter, then added 1 teaspoon of Nutella and swirled using 2 toothpicks. I used 2 toothpicks because 1 just wasn’t collecting enough of the Nutella to get a good swirl. You don’t have to be too artistic because this swirl is only seen when being eaten.
