Pumpkin Doughnut Muffins with Nutella Filling Recipe

Doesn’t this look delicious?  I found this recipe on Reclaiming Provincial.  It’s a beautiful site with so many wonderful recipes and the photography is just amazing!

“Nutella-Filled Pumpkin Doughnut Muffins

(inspired by US Masala; adapted from Martha Stewart)

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.

Sift flour, baking powder, baking soda, salt, and spices together in a medium bowl. In a small bowl, whisk together buttermilk and pumpkin purée. In a large bowl, beat butter and brown sugar until light and fluffy. Beat eggs into butter/sugar mixture one at a time. On low speed, alternately add in flour mixture and pumpkin/butter milk mixture until everything is just combined.

Add 2 tbsp of batter to each muffin cup. Add 1 tsp of nutella to the center of the batter in each cup, then evenly distribute the remaining batter over top, until cups are just a little over 3/4 full. (You will likely have some batter leftover. I didn’t dare go higher than 3/4 because I didn’t know how the batter would behave, but you might be able to push it a bit more if you want.)

Bake for 25–30 minutes, or until muffins just begin to turn golden brown on top. Remove from the oven and let cool for 10 minutes.

While muffins are cooling, melt butter for topping and whisk together sugar and spices in separate bowl. After muffins have cooled for 10 minutes, brush with butter and roll in sugar mixture.

These muffins are best eaten immediately, or within a day or two of having been made. Keep some extra nutella handy to enjoy with them!”

via Pumpkin Doughnut Muffins, Filled with Nutella | Reclaiming Provincial.

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