Pumpkin Nutella Muffins

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On this day last year: Caramel Delight Chocolate Covered Pretzels (2012)

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Well, I think it is safe to say I have found my new favorite muffin recipe!

I had to bake something for a birthday party recently, so in a very typical fashion, I found myself trolling the internet looking for some cooking inspiration.

That’s when I stumbled upon these pumpkin Nutella muffins, and Woah, they are a game changer!

I have baked and cooked with pumpkin numerous times. Pumpkin  is an extremely versatile ingredient, pairing well with sweet tones as well as savory!

Want to see for yourself? Check out my Pumpkin Spice Bread with Streusel Topping or these Pumpkin Spice Doughnuts.  Not interested in baked goods or sweets? Check out this Vegan Pumpkin Curry or my Creamy Pumpkin Pasta with Roasted Rosemary!  Seriously, like I said, pumpkin is versatile!

While I am well acquainted with pumpkin, Nutella is somewhat of a different story.

Some people consider Nutella a critical part of the food pyramid foundation. All signs (such as the chocolate section of my recipe page and my absurdly large sweet tooth) should point me to being on of those Nutella fanatic people, but for some reason I have never been a big Nutella user.

That might have just changed.

In the last three weeks, I have made six batches of these muffins. Wooooops.

In my defense however, I was doing some experimenting!  I tried baking these mufffis with entirely white all-purpose flour, a combination of flours, all the way down the the other end of the spectrum, with entirely whole wheat flour.   I found that all forms of flour combinations worked wonderfully with this recipe! The muffins stay moist and rich in flavor, and the texture differences were not noticeable.  Thus, if you want to lean towards the healthier side, or if you have gluten free needs, feel free to substitute your flour out for something that works for you!

It turns out, pumpkin and Nutella are a match made in heaven.

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Ingredients:

  • 3 1/3 cups flour* (all-purpose, whole wheat, gluten free, or any combination of those will work!)
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup oil
  • 4 eggs
  • 2/3 cup milk
  • 2 cups pumpkin puree
  • Nutella

Directions:

  1. Preheat your oven to 400˚F, and line a muffin tin with liners.
  2. In a large bowl, combine all the dry ingredients. (Feel free to sub in Pumpkin Pie Spice for the other spices if needed).
  3. Once mixed, add the remaining ingredients, stirring until blended, and then fill cupcake liners 3/4 full.
  4. Drop a teaspoon (give or take) of Nutella onto the top of each muffin, and swirl in with a toothpick.
  5. Bake for 16-20 minutes, or until a toothpick inserted into the middle of a muffin can be removed clean. (There may be some hot Nutella, which is fine.  You do not want wet batter!)

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Notes and Tips!:

  • Yield: 36 muffins (Feel free to half the recipe if desired!)
  • Source: Your Cup of Cake
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen (Recipe links below photos!)

Honey-Roasted Pears With Lavender

pears

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So this dish is delicious. Seriously and dangerously delicious.

I know I say that about a lot of things, which I hold to be true, but THIS! This is good.

There is something really special about this dish. The pairing of the zesty lemon juice with the fragrant herb, and the sweet savory mascarpone cheese- yes please. I promise you will love it.

One additional pro, (I could go on, but I will spare you!), is that this dish is very simple to prepare, but is very elegant in presentation and appearance. Bookmark this one for the next time you have company, and come back tomorrow for one more lavender recipe!

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Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

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Ingredients

  • ½ Tablespoon unsalted butter
  • 4 large, ripe pears, halved
  • ¼ cup local honey
  • 2 sprigs fresh lavender
  • ½ teaspoon lemon zest
  • 2 Tablespoons plus 2 teaspoons mascarpone cheese

Directions:

  1. Preheat the oven to 350˚F, and smooth a thin layer of butter on a 7 x 11 inch baking dish.
  2. Arrange the pears, cut side up, in the baking dish. Drizzle with honey, and then sprinkle the lemon zest and lavender over top.
  3. Bake for 15 minutes, remove from the oven, and spoon the honey from the dish back over the pears. Bake an additional 15-20 minutes, or until the pears are soft and golden.
  4. Remove from the oven and top with 1 teaspoon of mascarpone cheese, drizzle the remaining honey in the baking pan, serve warm and enjoy!

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Notes and Tips!:

  • Adapted from: Health
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links below):

 

2014 in Review!

2015. That happened fast.

In the last year I graduated college, backpacked through Peru for 6 weeks, hiked Machu Picchu to the top in time for the summer solstice sunrise, moved from Richmond to Atlanta, started graduate school, got my own apartment, started hip hop classes, cut my hair three times, and ate a LOT of really good food.

It was a crazy year, a beautiful year, but a crazy one none the less.

In the midst of all that transition, I did my best to keep this food blog running, and am so grateful to all of you who kept coming back- all 21,000 viewers! I learned a lot, and am already excited for some of the recipes I have planned for 2015. It is going to be quite a delicious year!

In celebration of the last year, I thought I’d recap the most popular 20 recipes posted in 2014. Hopefully you saw these when they were posted, but if not, here’s your second chance!  Huzzah! I hope you enjoy these treats as much as I did. Happy cooking, and a very very happy 2015 to you.

With love, Sarah

Top 20 Recipes from 2014!

1. Mediterranean Tempeh with Apricots and Capers

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2. The World’s Most Delicious (and Easy!) Chocolate Cake

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3. Sweet Potato Crusted Spinach Quiche

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4. Sweet Potato Quinoa Cakes with Blackberry Salsa

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5. Pumpkin Spice Bread with Streusel Topping

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6. Hawaiian Quesadillas with Caramelized Onion, Roasted Mushrooms, and Spinach

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7. Creamy Pumpkin Pasta with Roasted Rosemary

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8. Spiced Pumpkin Pie Dip

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9. Baked Acorn Squash with Walnuts and Cranberries

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10. Black Bean Hawaiian Chili

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11. Easy Eggplant Parmesan

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12. Baked Sesame Tofu Sticks with Peanut Ginger Dipping Sauce

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13. Homemade Ginger Ale & Variations

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14. Gluten- Free Cranberry Apple Crisp

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15. Sweet Potato and Smoked Gouda Grits

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16. Pumpkin Pie Oatmeal

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17. White Bean Hummus with Lime, Parsley, and Cilantro

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18. Chocolate Dipped Clementines with Sea Salt

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19. Homemade Chocolate Granola

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20. Healthy Mexican Sweet Potato Skins

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