Nutella Pumpkin Muffins ~ 榛子酱南瓜玛芬

My whole house was smelling so good when these muffins were baking away in the oven. These muffins stay moist and soft the next day and whatever balance I had, I kept in the fridge and serve at room temperature the next day, but if you prefer them a bit warm, just heat up for 20 seconds in the microwave. The nutella does blend well with the pumpkin and they were yummy with a cup of hot plain tea or coffee!

Nutella Pumpkin Muffins ~ 榛子酱南瓜玛芬

Ingredients

230 gm plain flour
2 large eggs
70 gm caster sugar
70 gm brown sugar
1 tsp bicarbonate of soda
1.1/4 tsp cinnamon
120 ml vegetable oil (1/2 cup)
60 ml milk (1/4 cup)
1.1/4 cup mashed pumpkin (285 gm)
1 tsp vanilla
a pinch of salt
40 to 50 gm Nutella

Method

Sieve flour, cinnamon, salt and bicarbonate of soda into a mixing bowl. Mix in the sugar thoroughly.
In another bowl, whisk the eggs, oil, vanilla and milk till well incorporated.
Mix in the mashed pumpkin.
Pour the pumpkin mixture into the flour mixture. Mix to just moisten.
Using an ice cream scoop, scoop half batter into a paper lined muffin pan, add in 1 heaped teaspoonful of nutella, and top up with more batter.
Bake in a preheated oven @ 180 deg.C for about 25 mins. till golden brown. Test with a skewer till it comes out clean. Let cool in pan.
Best to serve warm.
Yield : 12 muffins

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