- 125 grams (1 Cup) All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Teaspoon of Salt
- 66 grams (1/3 cup) Brown Sugar
- 66grams (1/3 cup) Granulated Sugar
- 8oz (1 cup) Pumpkin Puree (not pumpkin pie filling)
- 1 Large Egg, at room temp.
- 2 Teaspoons Vanilla Extract
- 2oz (1/4 Cup) Vegetable Oil
- 2oz (1/4 Cup) Nutella
- Preheat oven to 415F/ 212C and grease a mini muffin/cupcake pan and set aside.
- In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined. Gently fold dry ingredients into the wet ingredients, just until combined do not overmix. Using a medium cookie scoop, scoop the batter evenly into a mini muffin pan, don't be afraid to fill them to the top.
- Use a 1/2 teaspoon to scoop a dollop of Nutella on top of each muffin and use a toothpick to swirl it in, don't over swirl.
- Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 8-11 minutes or until a toothpick inserted in comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 3 days.
To freeze the muffins let them cool completely then place them on a tray or plate in the freezer for an hour or two to flash freeze. Flash freezing ensures the muffins will not stick together so you can thaw one muffin at a time. Once frozen you can transfer the muffins to a freezer-safe container for up to 2 months. To thaw the muffins place them in the fridge overnight or place on the counter at room temperature for an hour or two.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: nutella pumpkin muffin, mini pumpkin muffins,