Pumpkin nutella muffins

'Tis the season to bake an endless supply of pumpkin goodies- I just can't help myself!  These pumpkin Nutella muffins from A Feast for the Eyes are a great addition to my regular rotation.  It's easy to half the recipe for 6 muffins, which makes it a great candidate to use the end of a can of pumpkin leftover from another recipe. Delicious!!

PUMPKIN NUTELLA MUFFINS

Ingredients

1 – 15 oz can pure pumpkin puree (not pie filling)

½ cup vegetable oil

2 large eggs

1 tablespoon pure vanilla extract

¼ cup light brown sugar, packed

¼ cup sugar

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cocoa powder

12 heaping teaspoons Nutella, for topping

Instructions

Preheat oven to 375 degrees. Line or spray a 12-cup muffin pan, set aside.

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the muffins for 18-22 minutes or until a skewer comes out clean.  Serve warm or at room temperature. Store in an airtight container.