Everything about the title of this recipe is perfection. Nutella-filled? Yes. Pumpkin? Yes. Doughnut? Yes. Muffins? Yes. It’s what you want to make when you can’t decide between breakfast, dessert, festive pumpkin, or straight up Nutella. Recipe and image via Reclaiming Provincial.
Batter:
- 10 tbsps (1 1/4 sticks) unsalted butter, softened (plus more for pan)
- 3 cups of all-purpose flour (plus more for pan)
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp coarse salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/3 cup of buttermilk
- 1 1/4 cups of pure pumpkin purée
- 3/4 cup of light brown sugar
- 2 large eggs
- nutella (store-bought, or make your own!), as needed (approximately 1/4 of a cup)
Sugar Coating:
- 3/4 cup of granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/4 stick of butter, melted
Preheat over to 350°. Butter and flour a standard 12-cup muffin pan.
For complete preparation, click here.
