November 21, 2013

Nutella Cheesecake Pumpkin Muffins

For Muffins:
4 eggs
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
1 egg

1.  Preheat 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

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