Pumpkin is definitely my favorite ingredient in fall food, and Nutella is one of my favorite ingredients any time of year. And by ingredient I mean something I eat off a spoon. Mmm…Nutella. I thought the two flavors would be amazing together and guess what? I was right. These Pumpkin Nutella Muffins with Chocolate Chips are to die for. For realz. They’re soooo moist and delicious and chocolaty. It’s true love.
Once you mix up the batter and get it in the muffin tins (left row above) you just add a dollop of Nutella on top (second row above) and use a the end of a knife to kind of swirl it around (two right rows above). Then bake them up and nom nom…you know the rest.
I made these with Chobani Greek Yogurt and applesauce to cut some of the fat. No idea why I bother because I’m sure you didn’t miss the part where I put in the Nutella and chocolate chips. But I’m pretty sure this substitution for any oils makes it safe to have two or four. And it definitely makes them amazingly moist and delicious. I’m having one right now with a cup of hot coffee. Heaven. You’re going to LOVE them!
- 2 1/3 cup of flour (I used King Arthur White Whole Wheat)
- 1 teaspoon baking soda
- 1 tablespoon of cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 6oz. container of Greek Vanilla Yogurt (I used Chobani)
- 1/2 cup applesauce
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 15oz. can of pumpkin
- 1 egg
- 1 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips