Pumpkin Muffins with Cream Cheese and Nutella Swirl | The Speckled Palate
Pumpkin Muffins with Cream Cheese and Nutella Swirl
15 mins prepServes 12
In celebration of the arrival of fall, let's bake Pumpkin Muffins with Cream Cheese and Nutella Swirl. An oil-free pumpkin muffin base is filled with a cream cheese mixture and a dollop of Nutella before baking. Fluffy and decadent, these Pumpkin Muffins with Cream Cheese and Nutella Swirl are a brilliant autumnal breakfast or brunch item that won't last long in any household!
0 Preheat the oven to 375°F.
1 Place parchment paper liners in a cupcake/muffin pan. Set aside. (If not using liners, spray liberally with nonstick baking spray.)
2 Make the Pumpkin Muffin Batter
3 Whisk together the pumpkin, sugar, applesauce and eggs in a large mixing bowl. Stir until smooth.
4 Combine the flour, baking soda, baking powder, cinnamon and salt in a separate bowl. Whisk until combined.
5 Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
6 Make the Cream Cheese Filling
7 Combine the cream cheese, honey and egg in the base of a food processor (or in a bowl, if using a hand mixer.)
8 Blend until smooth, and set aside.
9 Prepare the Muffins
10 In your prepared pan, dollop the pumpkin batter halfway up the cupcake tins. (About 2 tablespoons.)
11 Drizzle 1 tablespoon of the cream cheese mixture on top of the pumpkin batter.
12 Measure out a teaspoon of Nutella on top of the cream cheese mixture in each muffin liner.
13 Swirl the cream cheese and Nutella together using a toothpick. (Gently, insert it into the mixture and twirl until the ingredients have combined slightly.)
14 Top the fillings with another scoop of the pumpkin batter on top.
15 Repeat until all the muffins are put together.
16 Transfer the pan to the preheated oven, and bake for 20-22 minutes, or until an inserted toothpick comes out clean.
17 Let cool for 10-15 minutes, then enjoy warm!
