I'm excited about this muffin, I was wanting to make muffins that used what ingredients I already had on hand. Not to mention I have a big bowl of fresh pureed pumpkin puree that I NEED to use, no really it would be a shame for it to go to waste. These muffins smelled divine when they came out of the oven, and the taste was over the top delicious. It made 32 muffins, you are welcome to split the recipe but as my husband pointed out for my family that is only 5 muffins per person and likely they'll be gone before the end of the day. Yes my friends these are that good.
These have the most fantastic smell, and the taste is just as yummy.
2 cup Pumpkin Puree
1/2 cup Molasses
2 cup Brown Sugar
4 Eggs
1 cup Coconut Oil (or melted butter, cooled)
2/3 cup Water
2 teaspoon Vanilla
1 1/2 cups Oat Flour (or all-purpose flour)
1 1/2 cup All-Purpose Flour
2 teaspoon Baking Soda
1 teaspoon Sea Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
2/3 cup Nutella
Preheat oven to 350 Fahrenheit
Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.
Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.
Add half flour mixture to wet mixture, whisk until combined. Add second half od flour mixture and whisk. Do not over mix.
Grease two 24 cup muffin pans or use paper liners. Fill each well 2/3 full.
Microwave Nutella for 30 seconds in a microwave safe bowl. Scoop 1 teaspoon of Nutella on top of each muffin batter.
Swirl chocolate with a toothpick in a figure eight shape.
Bake for 18-20 minutes, turning them halway through and switching them.
Enjoy!
Oat Pumpkin Nutella Muffins
Printable Recipe Found Here
2 cup Pumpkin Puree
1/2 cup Molasses
2 cup Brown Sugar
4 Eggs
1 cup Coconut Oil (or melted butter, cooled)
2/3 cup Water
2 teaspoon Vanilla
1 1/2 cups Oat Flour (or all-purpose flour)
1 1/2 cup All-Purpose Flour
2 teaspoon Baking Soda
1 teaspoon Sea Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
2/3 cup Nutella
Process:
Preheat oven to 350 Fahrenheit
Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.
Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.
Add half flour mixture to wet mixture, whisk until combined. Add second half od flour mixture and whisk. Do not over mix.
Grease two 24 cup muffin pans or use paper liners. Fill each well 2/3 full.
Microwave Nutella for 30 seconds in a microwave safe bowl. Scoop 1 teaspoon of Nutella on top of each muffin batter.
Swirl chocolate with a toothpick in a figure eight shape.
Bake for 18-20 minutes, turning them halway through and switching them.
Enjoy!
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