1-1/2 cups sugar
1 (15 oz) can pumpkin puree
1-1/2 cups vegetable oil
3 cups flour
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
For Nutella Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup Nutella
oven to 375°F. Place paper liners in a muffin tin.
2. In a large bowl, beat eggs slightly. Add in sugar,
pumpkin and oil and beat thoroughly. Add in remaining dry ingredients
and mix until smooth.
3. In a small bowl, beat together cream cheese, Nutella and egg until smooth.
4. Place about 2 tablespoons of
pumpkin batter into each liner, then 1 tablespoon of Nutella batter,
then top with 2 more tablespoons of pumpkin batter. Bake for 18-22
minutes. Let the muffins cool slightly before removing from pan and eating.
From My Name is Snickerdoodle