PUMPKIN MUFFINS WITH NUTELLA MIDDLES

These are the perfect rainy day treat!  These Fall inspired Pumpkin muffins have Nutella and can be made gluten-free!  These DO NOT have a high source of protein, so I’d pair these with eggs or yogurt to compliment your breakfast to make a more well-rounded meal.

MACROS for 1 muffin: 

32 CHO

2 PRO

5 FAT

Enjoy!

Yields 12 muffins

YOU NEED

1-cup pumpkin

2 eggs

1-cup sugar

½ cup coconut oil (or oil of choice)

2 tsp baking powder

1 and ½ tsp cinnamon

2 and ¼ cup gluten free flour (you can sub any flour, I just did gluten free for today)

½ tsp salt

1-cup milk of choice (I used 1% cow’s milk)

½ cup Nutella or chocolate chips of choice

INSTRUCTIONS

1.  Preheat the oven to 350.  Grease a muffin tin and set aside.

2.  In a small bowl, cream all of the ingredients through the oil.  Set aside.

3.  In a separate, larger bowl, combine the ingredients through the salt.  Slowly add in the milk and pumpkin mixture and stir until well combined.   If you are choosing to add chocolate chips instead of Nutella, add them in at this step!

4.  Pour the mixture into individual muffin tins.  Warm the Nutella in the microwave until it becomes more of a liquid consistency (about 30 seconds) and drop a mini spoonful (about the size of a tsp) into the center of the uncooked muffins.  Use a toothpick to swirl the Nutella in each muffin.  I noticed that the Nutella stayed closer to the center when fully cooked and also settled to the bottom of the muffin.  That’s OK!  If you have any special techniques to prevent this…then do that!:) 

5.  Bake for 20-30 minutes.  My oven took 30 minutes, but some ovens may require as little as 20.  Keep an eye on them.  When they start cracking at the top, they are ready.  Also use a toothpick to check!