Mini Pumpkin Nutella Duffins

Mini Pumpkin Nutella Duffins | The Blonde Buckeye

Oh how I love fall baking.

Stage 1: super excited about upcoming pumpkin recipes.

Stage 2: make way too many pumpkin recipes.

Stage 3: HATE Pumpkin and everything about it.

I’m currently in stage 2. So just bear with me for another few weeks. Then pumpkin will be replaced with peppermint. Wait don’t leave – there will be other flavors too.

Mini Pumpkin Nutella Duffins | The Blonde Buckeye

So on to these Duffins – Donut Muffins what?! I. Love. Hybrid. Foods. When two really awesome foods merge together, most of the time the results are amaze (Conuts, Brookies, Wookies, you know, the usual suspects). These are basically like donut holes, but they’ve been baked in mini muffins tins. These are so fluffy & soft, filled with delicious pumpkin spice flavors, and did I mention there is Nutella actually stuffed inside? That happened. Pumpkin & Nutella together is a first for me, but let me tell you – it’s definitely not the last.

Mini Pumpkin Nutella Duffins | The Blonde BuckeyeMini Pumpkin Nutella Duffins | The Blonde Buckeye

Mini Pumpkin Nutella Duffins
 
Makes 24 mini donut muffins (or donut holes)
Author:
Ingredients
  • FOR THE DUFFINS:
  • 1¾ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Cinnamon
  • ½ teaspoon Salt
  • ¾ cup Canned Pumpkin Puree
  • ½ cup Brown Sugar, packed
  • ½ Cup Milk
  • ⅓ cup Canola Oil
  • 1 Egg
  • 1 teaspoon Vanilla Bean Paste (or Extract)
  • About 12 teaspoons Nutella
  • FOR THE COATING:
  • 4 Tablespoons Unsalted Butter
  • ⅔ cup Granulate Sugar
  • 2 Tablespoons Cinnamon
Instructions
  1. FOR THE DUFFINS:
  2. Preheat oven to 350 degrees F. Spray 2 - 12 well mini muffin pans with paper nonstick baking spray.
  3. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt until combined, set aside. In another large bowl, whisk together the pumpkin, brown sugar, milk, oil, egg and vanilla paste or extract.
  4. Slowly incorporate the dry ingredients into the wet, mixing until just combined. Distribute about half of the batter evenly among the 24 wells (I used a small cookie scoop). Then top each well with a little dollop of Nutella in the center (about ½ teaspoon each). Then evenly distribute the remainder of the batter among the wells, covering up the Nutella.
  5. Bake muffins for about 12 minutes, or until inserted toothpick comes out clean (other than Nutella).
  6. TO COAT:
  7. While the duffins are baking, melt the butter in a small bowl. Then whisk together the granulated sugar and cinnamon into a medium to large bowl until combined.
  8. Once the duffins are done baking, place the tins on a cooling rack for a few minutes, until you can remove them to a cooling rack (about 2-3 minutes).
  9. Dip each duffin top into the melted butter, then roll in the cinnamon-sugar mixture to coat.
Notes
* Store in an airtight container at room temperature for up to 3 days.
* Adapted from Two Peas and Their Pod

 

Comments

  1. I go through similar cycles of pumpkin-love/hate, and I am rapidly approaching #3…but not before I discovered the pumpkin-nutella flavor combo, which I am loving. I haven’t baked nutella into anything pumpkin-y yet; I love how you did that here!

Trackbacks

  1. […] versions of this recipe but this one looks to be the best! I can’t wait to try and make these mini nutella cookie cups for myself this coming weekend. Make sure you head over to the Daisy Chubb blog for the […]

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