[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Pumpkin Nutella Muffins[/title][fusion_text]Week of October 5th-9th 2015
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3 1/3 C. flour
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2 tsp. baking soda
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3 C. sugar
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1 ½ tsp. salt
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1 tsp. cinnamon
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1 tsp. nutmeg
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¼ tsp. ground ginger
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1 C. oil
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4 eggs
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2/3 C. milk
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2 C. pumpkin puree
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Nutella
Preheat oven to 400 degrees and line pans with cupcake liners. Combine all dry ingredients and then all the remaining ingredients. Stir just until combined and then fill cupcake liners 3/4 full. Drop a small amount of Nutella into each muffin tin over the pumpkin batter (about 1 tsp. or so) and use a toothpick to swirl it in. Bake for 16-20 minutes or until an inserted knife comes out with no pumpkin batter on it. Serve warm or cooled!
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