RECIPE: Nutella Pumpkin Chocolate Chip Muffins
Author: Shellie Deringer - SimplyShellie.com
- 1 can of Pumpkin (usually about 14.5 oz.)
- 3 Eggs
- 1 C. Applesauce
- 1 C. Nutella
- 2 C. Flour
- 2 tsp. Cinnamon
- ½ tsp. Ginger
- ½ tsp. Nutmeg
- 1 tsp. Baking Soda
- 2 tsp. Baking Powder
- Pinch of Salt
- 12 oz. Chocolate Chips
- 24 ct. muffin tin or silicone baking cups
- Preheat the oven to 350 degrees. Spray your muffin tins with non-spray cooking spray or use silicone baking cups.
- In a large bowl combine the wet ingredients, including the Nutella and mix well. Set aside.
- In another bowl, combine the dry ingredients and mix well. Slowly fold the dry ingredients in with the wet ingredients.
- Finally, add in the chocolate chips.
- Bake for 15-20 minutes. When you can insert a toothpick and it comes out dry they are done.
- **Store in an airtight container for 3-4 days. Makes approximately 24 muffins.
Recipe by Simply Shellie at https://simplyshellie.com/recipe-nutella-pumpkin-chocolate-chip-muffins
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