After a fantastic weekend (Nuit Blanche, sunny autumn weather, drinks, etc), the dreaded Monday came. Along with the “marvelous” day, everyone’s grumpy moods came along for the ride. Fortunately for the people who see me often, I tend to bake when I am either procrastinating or in a bad mood. I embraced the fall weather and copious amounts of Pumpkin Spiced Lattes (#basicwhitegirl) to make nutella-stuffed pumpkin mini muffins.
While I am not the biggest fan of pumpkin pie, I do love other pumpkin-flavoured goods. Pumpkin soup, stuffed pumpkin, pumpkin cake, pumpkin loaf… anything other than pie! I think I’ll try to overcome this by making homemade pumpkin pie in the future because at least I can adjust the taste to my liking. While many people only know pumpkin from pumpkin pie, I would encourage you to branch out. I’m looking to try delicious recipes like these pumpkin pancakes for one, pumpkin cinnamon rolls or even pumpkin pretzels with coffee cream cheese icing.
When baking with pumpkin, I recommend people to buy pumpkin puree over pumpkin pie filling. You can easily customize the taste with pumpkin puree by adding more or less sugar and warm spices (cinnamon, nutmeg, allspice, etc). But with the pumpkin pie filling, both spices and sugar are already added. Additionally, puree is thicker whereas the pie filling is thinner due to the sugar syrup and water. But if you mistakingly buy pumpkin pie filling (like I’ve done before) instead of pumpkin puree for a recipe, you can just adjust the wet ingredients, sugar and spice levels.
Now, enough of my rambling. Happy baking!
*pumpkin muffin recipe taken and modified from Sally’s Baking Addiction*
Why Nutella instead of chocolate chips? Because Nutella is awesome. Why mini? Because you can feel less guilty eating three mini muffins over one whole big muffin. (Or is that just me?)
nutella-stuffed pumpkin mini muffins
*Original recipe at Sally’s Baking Addiction
(Makes 18 mini muffins or 10-12 large muffins)
1 3/4 cup of all purpose flour (or 1 cup of all purpose flour, 3/4 cup of cake flour)
1 teaspoon of baking soda
1 teaspoon of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1/3 cup of brown sugar
1/8 cup of honey
2 large eggs
1 heaping cup of pumpkin puree (do not confuse this with pumpkin pie filling)
1/2 cup of melted butter
1/3 cup of milk
1 teaspoon vanilla extract
9 teaspoons Nutella
1. Preheat oven at 350F degrees.
2. Mix flour, baking soda, baking powder and spices together in a medium sized bowl.
3. Cream butter, sugar and honey together.
4. Add eggs, pumpkin puree, melted butter, vanilla and milk into the sugar mixture.
5. Pour the wet ingredients into the dry. Mix just enough so all ingredients are combined. Do not overmix!
6. Grease your muffin tin or put muffin baking cups.
7. Fill half or three quarters of the muffin tin with batter. Make a little well in the batter and put half a teaspoon of Nutella in it. Pour more muffin batter to cover the Nutella to fill the muffin tin. REPEAT.
7. Pop in the oven. Wait 12-14 minutes. Take it out. Eat! (Do the knife/toothpick test if you want but make sure you aren’t sticking it where the Nutella is.)
This is a special shout out post to my friend, Thinh, who is a diehard Nutella fan. He is the only person I know who brings a bottle of Nutella to library to snack on.