Sometimes, in the middle of the night, when I’m only half awake, I get these ideas for things that I want to bake. Often, by morning, I can’t remember what it was. Sometimes it comes to me again, but other times it is imprinted in my brain to the point of obsession.
I openly blame Maria and Katie for my latest episode.
I’ve had pumpkin on the brain. And Nutella. And ways to use both. That is Maria’s fault with her Pumpkin Nutella Bread.
Then, add on the fact that Katie seems to be eerily reading my mind lately and making it so I don’t have to figure out how to make a Pumpkin White Hot Chocolate to sub for that infamous Pumpkin Spice Latte that I won’t be drinking (no coffee for this girl) and, well, then you can see easily why I have pumpkin on my mind.
I had thought I took care of at least the Nutella issue the other day with these little cakes (Visitandine) I made for Dorie’s birthday party, but apparently not.
So, these muffins were born. The self-frosting technique isn’t a new one. In fact, thanks to Nic at Baking Bites (who I believe was the first to post Donna Hay’s Self-Frosting Cupcake recipe about five years ago) this idea took the food blogosphere by storm. I felt like it deserved a definite revisit.
This recipe came about from some serious tweaking to my favorite Banana Muffin recipe (which, incidentally works with the Nutella on top as well if you aren’t a pumpkin fan). I love this recipe dearly and end up making them about once a week whenever our bananas have outlived their eating out of hand shelf life. And, yes. I usually buy enough bananas to make sure that happens!
Self-Frosting Pumpkin Nutella Muffins
1 – 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.