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What better way to welcome autumn than with some scrumptious pumpkin, Nutella (need I say more?!) muffins!

This "toddler-friendly" recipe is a variation of my baby-friendly "Pumpkin Spice Muffin Bites."  It's a little more indulgent but still relatively healthy as I substituted the butter with coconut oil (yes, it IS healthy in small doses...not convinced? Check out my post, "Coocoo for Coconut Oil").  Also, in my original version I substituted eggs with ground flax seed (my son was still under a year old when I came up with the recipe) so there is always that option if you prefer an egg-free version.

These muffins were a hit, I mean how couldn't they be?! (I don't mean to boast here...I'm just assuming that most people like pumpkin, and who doesn't like Nutella?!)
My husband, for one, isn't a big fan of pumpkin (of course he grew up on Nutella) but this delicious combination had him at the first bite! On the other hand, there was no question as to whether or not my son would love them!

(Makes about 12-14 muffins)
1 3/4 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 eggs
1/2 cup sugar
1 cup pumpkin puree
1/4 cup extra-virgin coconut oil, melted (or unsweetened applesauce)
1 tsp. vanilla

Preheat oven to 350 degrees.
With a hand or stand mixer whisk eggs for about 2 minutes or until light and frothy.

Add sugar, vanilla, pumpkin puree, and coconut oil (I nuked the coconut oil for 20 seconds or so and let it cool slightly before adding to the egg mixture).
Whisk all wet ingredients again until well combined.

In a separate bowl, mix the dry ingredients together.  Add the wet ingredients and whisk until combined.

Spray muffin liners with cooking spray and fill each about 3/4 from the top with batter.
*Tip: I like to use an ice cream scoop so all the muffins are the same size!

Scoop about 1/2 tsp. of Nutella onto each muffin. With a toothpick, swirl the Nutella
into the batter until combined.
*Tip: the Nutella is very dense so in retrospect it would have been a good idea to heat it in the microwave for 10-15 seconds, making the "swirling" step a bit easier!

Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Set aside and allow to cool before removing from the muffin tin.

Hmm...could spreading even more Nutella onto a Nutella swirl pumpkin muffin make it even tastier?!

What's your favourite savoury or decadent pumpkin recipe? 

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Comment by Dagmar Bleasdale on October 4, 2012 at 10:55pm

Yum!

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