Our daughter who lives in Orlando texted me yesterday and told me that she had just made these muffins and they were just “delish”! I immediately ask her to send me the recipe and she did. Just went to the store to buy a jar of Nutella and after I post this recipe, am heading to the kitchen to bake them. You can tell just from reading the ingredients that this will be one of those recipes that you will hang on a magnet on the fridge so you can quickly pop some in the oven to have when the fire is lit this winter and you are wanting something just a little sweet to nibble on while you read and enjoy the fireplace….let me hear from you what you think of these. I will probably just sprinkle powdered sugar on them to have with a cup of tea, but if serving them for dessert to guests, will most definitely serve them with cream cheese frosting…
4 large eggs
1 1/2 cup sugar
1 can (15 oz) pumpkin puree
1 1/2 cup vegetable oil
3 cups all purpose flour
2 teas cinnamon
1 teas nutmeg
2 teas baking soda
1 teas salt
Nutella cheesecake filling:
8 oz softened cream cheese
1/2 cup Nutella
1 whole large egg
Preheat oven to 375. In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.
In a small bowl, beat together cream cheese, Nutella and egg until smooth. Place paper liners in a muffin tin. Place about 2 tables of pumpkin batter into each liner, then 1 tables of Nutella batter, topping with 2 more tables of pumpkin batter. Bake for 18-22 min. These are best served completely cooled. Makes 20 muffins.
Chocolate Castles 