Nutella Pumpkin Cupcakes

Gooey Nutella Pumpkin CupcakesMy piggies totally dig the Nutella.  I swear, I could put it on cardboard and they’d send back only their praises.  Still though, I know these are good.  Hear me out.  They’re moist, pumpkin-y, and Nutella-y.  And if that’s not enough for you, there’s one more thing–perhaps the most important thing: they’re totally ooey-gooey.  In my opinion, this is one of very few adjectives crucial to the definition of decadence.  And really, we all know that’s the only opinion that really counts here.

Ingredients:
2 1/2 c Flour
2 c Sugar
2 tsp Baking Powder
1 Tbs Pumpkin Pie Spice
1/2 tsp Salt
2 Eggs
1 1/3 c Pumpkin
1/3 c Canola Oil
2 tsp Vanilla Extract

Directions:
Preheat oven to 375.  Prepare your muffin pans by inserting some liners, then set aside.  Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a medium bowl.  In a large bowl, beat the eggs slightly, then add in the pumpkin, oil, and vanilla extract.  Add these combined wet ingredients to the flour mixture, stirring just until well-incorporated.  Smile.

Distribute the batter evenly among your prepared muffin cups.  Top each with a wee dollop (read: about a teaspoon) of Nutella.  Bake 22-25 minutes.  Eat whilst they’re still a bit warm for maximum gooeyness and delici-osity.  Warsh (I am from Oklahoma, remember) it all down with an ice-cold glass of the white stuff.

Yield: About 18 Cupcakes

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