Pumpkin Nutella Swirl Muffins
Soft and fluffy pumpkin muffins swirled with chocolatey nutella.
Ingredients
- 3 cups (500 grams) all-purpose/plain flour
- 1 ½ tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 3 cups (600 grams) granulated sugar
- 1-15 ounce (426 grams) can pumpkin puree
- 4 large eggs room temperature
- ½ cup (118 ml) vegetable oil
- ½ cup (118 ml) orange juice
- 1 ½ cups (368 grams) Nutella
Instructions
- Preheat oven to 350°F/180°C.
- Line muffin pan with cake liners.
- To a mixing bowl sift the flour, pumpkin pie spice, baking soda and salt. Mix.
- To a separate bowl add the sugar, pumpkin, eggs, vegetable oil and orange juice. Whisk until blended.
- Add the dry ingredients to the wet in batches until well mixed.
- Fill each muffin cup 1/3 full. Drop 1 teaspoon nutella into the center and swirl. Top with more pumpkin batter. Swirl more nutella on the top.
- Bake for 25 to 30 minutes or when a toothpick inserted in the center comes out clean.
- Turn out onto a wire rack until cooled completely.
Nutrition
Serving: 1 | Calories: 103kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 208mg | Fiber: 4g | Sugar: 5g