Oh, my my! The taste of fall is here…and it is in my mouth!
So, this recipe popped up on one of my Twitter feeds the other day. I had never heard of Kayla Aimee’s blog and definitely had never heard of Pumpkin Nutella Muffins…but good lord almighty were they a great idea! And they are gluten and dairy free!
I was rowdy last night after a fun date night with the hubby at our county fair, so I got baking! [As if the pita-less gyro and 2 deep-fried Oreos weren’t enough!] These muffins were super easy to get together and I had most of the ingredients in the pantry. Super perk? They are generally pretty healthy…if you can stick to eating 1 or 2…I cannot.
healthier pumpkin nutella mini muffins:.
[gluten & dairy free]
yield: ~40 mini muffins
per 2 mini muffins: ~190 calories | 5g protein | 4g fiber | 15g sugar
- 3 cup gluten free flour [I used 1 cup oat flour & 2 cups almond meal]
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger
- 1/2 tbsp honey
- 4 tbsp agave nectar
- 1/3 cup Domino Stevia/Sugar Blend
- 3 eggs [I used 9 tbsp liquid egg whites, which equals 3 eggs]
- 15 oz can of 100% pure pumpkin puree
- 1 1/2 cup unsweetened applesauce
- 1/2 cup Nutella [warmed/softened]
- 1 cup cacao chips [roughly 80 chips]
- Preheat the oven to 350 degrees.
- In stand mixer, beat the pumpkin, eggs, sugar, applesauce, honey, and agave together until mixed well and smooth.
- In separate bowl, mix the dry ingredients well–the flour(s), cinnamon/nutmeg/ginger, salt, baking soda, and baking powder.
- With stand mixer on low, fold dry mix into pumpkin mix.
- Grease/spray muffin tins and fill with ingredient mixture.
- Warm the Nutella in the microwave or on the stove (be careful and slow here…it will burn). Then dollop and swirl a tad onto the top of each unbaked, filled muffin cup. Sprinkle 2-4 cacao chips on top of each.
- Bake 20-30 minutes (or until a toothpick inserted comes out clean).
- Let cool and enjoy!
[NOTE: Store for 4-5 days in the fridge. Pumpkin and applesauce don’t keep their consistency much longer than that. You can also try subbing some of the flour with an all-natural, plant-based protein powder.]