Guys. Its been rough around here. You might have noticed that things were rather quiet for the past two weeks. You might have seen on Facebook that I posted I hurt my arm and was taking some time off to heal. But what actually happened was a crazy combination of weird accident (playing catch with a stuffed dinosaur), an odd physical abnormality (apparently I was born with my first rib not in the right place?) and the blood clotting abilities of birth control pills that caused me to spend an entire week in the Critical Care Unit of the hospital, having a bunch of clots removed from my right arm and also having a portion of my right first rib being removed because it was compressing the veins and nerves in my right arm. I won’t go into a lot of details here, except to say it was a week of very much not fun things. BUT I am so thankful to be home now, and on the way to recovery. I have a sweet new 4″ scar on my neck, and I can’t lift anything above 10 pounds or drive for 2 weeks. And I’ll be on blood thinners and baby aspirin for probably the rest of my life. But I did in fact survive it, and being at home and holding my two girls again is wonderful! Recipes are probably going to be a bit slow coming out, so please continue to be patient with me as I work on things!
These muffins are a great little treat, and can easily double as breakfast and a dessert. They are soft and moist, with just the perfect amount of chocolatey Nutella swirled on top! (and for future reference, these freeze great, and are perfect gifts to give to new moms, new neighbors, people who just got out of the hospital….just sayin’…)
Prep Time: 15 minutes
Cook Time: 16 minutes
Keywords: breakfast dessert nutella pumpkin fall
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 TBSP vegetable oil
- 2 TBSP milk
- 2 tsp vanilla extract
- 1/2 cup nutella
Preheat oven to 350F.
Line a muffin pan with liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl whisk together the pumpkin, sugar, brown sugar, egg, vegetable oil, milk and vanilla extract.
Slowly mix in the dry ingredients until there are no lumps.
Fill the muffin cups 3/4 full.
Place the Nutella in a bowl and microwave for about 8 seconds and stir well.
Place 1 tsp of Nutella on the top of each muffin and use a toothpick to swirl it int o the batter.
Bake the muffins for 14-16 minutes, or until a toothpick inserted inside comes out clean.
*Recipe from The Novice Chef Blog