Pumpkin Muffins with Biscoff & Nutella Filling
Would you just look at the melty Biscoff oozing out of the center of that muffin? It's a dream come true.
Servings 12 muffins
- 1/4 cup butter softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup Biscoff
- 1/4 cup Nutella
Pre-heat oven to 350 degrees.
Cream together butter and sugars until creamy.
Beat in pumpkin, buttermilk, and eggs.
Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.
Drop one teaspoon of Biscoff in half of the muffin cups. Drop one teaspoon of Nutella in the remaining half.
Mix and match as you choose.
Add one more tablespoon of batter to each muffin cup to cover the filling.
Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.
Calories: 246kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 200mg | Potassium: 123mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2300IU | Vitamin C: 0.6mg | Calcium: 43mg | Iron: 1.6mg