Try this Pumpkin Nutella Muffins recipe, or contribute your own.
- Carbohydrate 441.209609993298 g
- Cholesterol 40.3333333403667 mg
- Fat 443.777661245329 g
- Fiber 23.7994338086446 g
- Protein 24.2942233288976 g
- Saturated Fat 62.8338234960701 g
- Serving Size 1 1 recipe (1834g)
- Sodium 56898.1448268129 mg
- Sugar 417.410176184653 g
- Trans Fat 21.9511827268713 g
- Calories 5720 calories
Step-by-step
- 2 eggs
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 cup pumpkin puree
- 2 1/4 cups flour
- 1/2 cup oil
- 1/2 cup nutella spread
Swapping canned pumpkin puree for cooked winter squash changes the moisture content significantly, requiring extra draining to prevent soggy crumbs. Chemical leaveners like baking powder lose potency when old, yielding dense muffins instead of tall, domed tops. Proper technique requires controlling specific variables during mixing and baking. Avoiding failures demands attention to foundational pastry principles.
- Mixing wet ingredients at room temperature ensures the oil and milk emulsify correctly with the eggs, preventing a greasy texture.
- Whisking the flour, cinnamon, salt, and baking powder in a separate bowl distributes the leavening agent evenly so individual pockets do not taste bitter or collapse.
- Folding the dry components into the pumpkin mixture just until hydrated prevents gluten strands from overdeveloping into tough bread.
- Swirling the Nutella spread into the batter with a toothpick rather than aggressive stirring preserves distinct pockets of chocolate-hazelnut flavor.
- Baking at 400 degrees Fahrenheit for the first five minutes forces rapid steam expansion for high tops before reducing the heat to finish the interior.
- Testing doneness involves inserting a wooden skewer into the center; it should emerge with a few moist crumbs rather than wet batter.
- Cooling the baked goods in the tin for 10 minutes allows the crumb structure to set before transferring them to a wire rack.
Precision in measuring ingredients by weight rather than volume guarantees repeatable results batch after batch. Storing the finished pastries in an airtight container at room temperature preserves their tender crumb for up to three days.
