I have held out as long as I could. It’s September 19th and I am officially breaking out the pumpkin recipes. Jorge and I were grocery shopping a couple days ago and there was a glorious stack of Libby canned pumpkin. I really did try to walk by it. I averted my eyes and tried to concentrate on the spices…but the idea was there in my head. PUMPKIN.

If you look into my pumpkin recipes, you will see that I really don’t have all that many. To be perfectly honest, I haven’t shared many recipes because I feel like there are already SO many out here. Besides my Pumpkin Dream Cake, I really don’t feel like there are too many totally original things I can do.

However, there are a few recipe ideas I have been thinking about this year. For starters, these Pumpkin Nutella Swirl Muffins. They are based on the now infamous Nutella Banana Swirl Muffins, but a few things are switched up for the Pumpkin.

I wanted these to be all Pumpkin & Nutella with no other flavors tot take away from that. However, if you really want to, you can add pumpkin pie spice or cinnamon to the batter. But I like them just the way they are.

Pumpkin Nutella Swirl Muffins

Yield: 16 Muffins

Total Time: 25 minutes

recipe note: if your Nutella is older or you are having issues spreading it -- just pop it in the microwave for a few seconds!

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons vegetable oil
2 tablespoons milk
2 teaspoons vanilla extract
nutella

Directions:

Preheat oven to 350°F. Line muffin pan with liners.

In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar, brown sugar. Beat in egg, vegetable oil, milk and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm or store in an airtight container until ready to serve.