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11 Dec 2011

pumpkin muffins with nutella cream cheese

Originally posted: November 9, 2011

I really love fall.  I love the colours, the crisp cool days and the return to comfort food (= baked goods for me).  My sister loves anything pumpkin and so while she was over I was searching for a new pumpkin recipe to try.  I came across this recipe for nutella cheesecake muffins here.  I thought  the nutella was a fun twist on the usual cream cheese frosted pumpkin muffins/cakes.  I had to adapt the recipe to my own taste though and thought I would post it here so I don’t forget.

Pumpkin Muffins with Nutella Cream Cheese

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1 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

3/4 cup sugar
2 large eggs
7 oz canned pumpkin
3/4 cup canola oil
nutella cream cheese
4 oz cream cheese
4 generous tbsp nutella
1 large egg
Preheat oven to 375°F (if using convection decrease heat to 350°F once you put the muffins in the oven).  Sift dry ingredients together in a medium bowl.  Beat eggs and sugar together in a large bowl until pale.  Then mix in pumpkin puree and oil until well blended.  Add dry ingredients to the bowl and mix until blended.
In a separate small bowl, beat cream cheese until very smooth.  Beat in nutella followed by the egg.
In a paper-lined muffin tin, place approx. 2 tbsp pumpkin batter followed by 1-2tbsp of nutella cream cheese and top off with another 2 tbsp pumpkin batter (you are trying to layer in the cream cheese).  Bake the muffins for 15-18 minutes.  These muffins should be cooled prior to serving (you can eat them warm if you really can’t wait, but be warned that the cream cheese filling will be gooey. :)  Makes 12 muffins.
Now for my personal favourite part of baking…
The best-er-est-est taste tester ever!!!

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