CHOCOLATE SWIRL PUMPKIN MUFFINS
These incredibly moist, chocolate-dipped pumpkin muffins are the ultimate fall dessert, with every bite packed with comforting fall flavors and a swirl of Nutella.
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 pack vanilla
- 1/4 cup sour cream
- 1/2 cup nutella
- 1 can pumpkin puree
Instructions
- Pre-heat the oven to 220 °C and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Set aside.
- In a large mixing bowl, combine the pumpkin purée and both sugars (granulated and light brown). Then, whisk in the oil, eggs, vanilla extract, and sour cream until smooth and well-blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill each muffin liner with the batter, filling them up to the rim for a nice rise.
- Place a tsp of Nutella on top of each muffin. Use a toothpick or skewer to swirl it into the batter, ensuring the chocolate spreads throughout for a beautiful marbled effect.
- Bake in the preheated oven for 5 minutes , then lower the temperature to 180 degrees and continue baking for the rest of the time or until a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.