nutella pumpkin spice muffins
It's 2020 so I say anything goes - and that means that I am declaring it fall...solely based on the fact that I just say pumpkin spice lattes at a Starbucks. Who am I to argue?
So I will keep this simple because I love to bake and simple baking is the best. When I had my cupcakery, I developed a basic batter that I used for everything. From that batter, I would add flavors and twists to develop new flavors. In today's recipes case, I was actually making my Bella Lucia cupcake for my supper club meet-up tonight. The theme was Italian and I was in charge of dessert. I thought of making the traditional tiramisu or cannoli's but I haven't made my Bella Lucia cupcakes in awhile (like since after I sold the bakery!). The main reason is that making Swiss buttercream can be a process and I am a bit too lazy to make it just on a whim. Well I made it and it was delicious. I even took some videos showing the process of making the buttercream that I will put together and post on another day along with the recipe for the cupcake. Oh! In case you are a new follower of mine and don't know everything about me - when I had my cupcakery, all my cupcakes would have names because of their personalities. The Bella Lucia was an Italian inspired cuppie - she was a vanilla cake filled with Nutella, topped with a Swiss stracciatella buttercream and dusted with shaved dark chocolate. She is delicious and I missed her!
So I made those for tonight's dinner and in the process, I had half the batter leftover and this hankering for spiced pumpkin anything. So I added some pumpkin puree and since I already had the Nutella out...it was sort of kismet. Also, I have made pumpkin spice and Nutella Muffins before so this was a no-brainer.
My basic batter recipe is an oil based cake. There are two reasons for this. It definitely stays a lot more tender than a butter based cake so if you are like me, even as much as I love eating muffins and cupcakes, it's really hard to eat all of them in one day! So if you are making them the night before to take to someone's like I was and don't want to run around making it the day of, this is the perfect batter. The other reason is that when I make cupcakes that uses a Swiss buttercream, I like to balance all the butter that is used in the buttercream. Even though it sounds so wrong, sometimes you can have a thing as too much butter! The benefit of an oil based cake is that the fat is mostly flavorless so that makes it a great vehicle to add distinct flavors to your muffin/cupcake that you really want to take on. In this case, pumpkin, spice and everything nice (aka Nutella!).
Nutella Pumpkin Spice Muffins
1 egg, room temperature
3/4 cup sugar
3/4 cup vegetable oil
1/2 cup half and half
1/2 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/2 cup nutella, warmed in microwave
Preheat oven at 375F.
Prepare a 12-cup standard size cupcake pan with liners. Alternatively, you can spray and lightly flour the tins if you don't want to use liners.
In a large mixing bowl, mix all the wet ingredients together really well. You can use a stand mixer or a hand mixer but I prefer to use a whisk by hand so I can control it better to avoid over mixing. This will be a pretty thin batter so not difficult to hand mix.
Add the dry ingredients to the bowl all together. Whisk the dry ingredients a bit on top of the wet mixture and then gently mix in everything. Mix just until most of the lumps are gone.
This is the basically it! You can bake them right away for plain vanilla cupcakes. Or add ingredients to turn it into a flavored cupcake or a flavored muffin! Let's bring on the fall!
Add the pumpkin puree and cinnamon to the batter and gently mix everything in with a rubber spatula.
Once done, use an ice cream scoop to put the batter into the cupcake tin. Fill them about 3mm from the top.
Add a large dollop of melty Nutella (about 2 tsp) to each cupcake. Use a toothpick to swirl it into the muffin - doesn't have to be perfect!
Bake in the preheated oven for 20 minutes. Keep an eye on them and check them at around 18 minutes. Insert a toothpick and if it comes out clear, they are done!
Let sit for a few minutes until you can easily handle them. Transfer them carefully to a cooling rack and I like to serve them warm with some salted butter.
Sooooooo good! Play with the basic batter and come up with your own combinations! I will post the cupcakes that I made for tonight soon-ish!
It's almost time to go to the supper club so I will see ya'll laters!