Pumpkin Chocolate Hazelnut Muffins

Pumpkin, mini chocolate chips, chocolate hazelnut spread (Nutella) and all the warm spices such as cinnamon, ginger, nutmeg, clove and all spice in a muffin.

Thanksgiving is just around the corner, exactly two weeks when I publish the post, I will be posting two more recipes that you can make for your family for that day.

These muffins have pumpkin, Nutella and tiny chocolate chips in them, don't have the tiny one that's okay. They are a party in your mouth.

With pop of all the spices, swirl of Nutella and little nuggets of chocolate.

The muffins are super moist, I do not like to hear that word either but that is what they are.

To give the muffins more hazelnut flavor, I used hazelnut flavored coffee cream. Its not a major flavor but just a hint.

Also if you are not a huge fan of the chocolate hazelnut fan you can swirl chocolate spread or mix in a little chocolate in small more batter.

Recipe you may like
Pumpkin Chocolate Chip Muffin Tops
Pumpkin White Chocolate Chip Bars
Pumpkin Spice Maple Oatmeal Cookies


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Pumpkin Chocolate Hazelnut Muffins

Time:
Prep- 20 minutes
Baking-16 to 18 minutes
Cooling- 1 hour

Ingredients

2 1/2 cups Unbleached All Purpose Flour
1 cup Granulated Cane Sugar
1/2 cup Dark Brown Sugar
2/3 cup Unsalted Butter, melted and cooled
3 large eggs
3/4 cup Hazelnut Coffee Creamer or Milk
15 oz Pumpkin Puree, not pumpkin pie filling
1 Tablespoon Pumpkin Pie Spice Blend
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground All Spice
1/2 teaspoons Ground Clove
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Pure Vanilla Extract
1 teaspoon Fine Sea Salt
1 cup Mini Chocolate Chips
1/4 to 1/2 cup Nutella

1. Preheat oven to 350 degrees and line two to three muffin pans with cupcake liners. I used two jumbo muffin pans.
2. In a medium size bowl, whisk together flour, baking powder, baking soda, pumpkin spices and salt. In a larger bowl, whisk together melted butter, eggs, granulated sugar, brown sugar and pumpkin puree. Whisk until pumpkin and sugar are well incorporate.
3. Add in eggs and creamer or milk. Fold flour mixture and chocolate chips into the wet until most of the flour is mixed in.
4. Fill each cup 3/4 way up and spoon on Nutella on the tops. Swirl with a toothpick.
5. Bake in the oven for 16 to 18 minutes, rotating the pan halfway through. If the tops start to brown fast cover with foil. Check with a clean toothpick for doneness.
6. Let cool in the muffin pan on a wired rack for 10 minutes. Remove from the pan and let cool on the wired rack completely. Store in an airtight container.
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