Pumpkin Nutella Muffins


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


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.



  • 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


  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!)


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!)

Blood Orange and Blackberry Scones


This time last year: Spiced Roasted Chickpeas (2012)


I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.

You really shouldn’t take me anywhere.

Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.

My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.

It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!

These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.

Lots of love,

A Rented Kitchen



Scone Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 large egg
  • 1/3 cup sugar
  • Zest of one large blood orange, or two medium blood oranges
  • ½ cup unsalted butter, chilled
  • ¾ cup blackberries

Orange Glaze Ingredients:

  • 3 Tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges


  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
  3. In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
  4. In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
  5. Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
  6. Gently stir in the sour cream mixture until a dough consistency is formed.
  7. Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
  8. Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
  9. Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
  10. Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!



Notes and Tips!:

  • Adapted From: Sprinkle Some Sugar 
  • Yield: 8 scones
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):


Ice Box Bran Muffins


Ice Box Bran Muffins are considered a classic in my family.  It is not unusual for my mom to make them for both Christmas and Thanksgiving, and more than once I have received a care package while at school with a bag of ice box bran muffins. (Do I have the best mom or What?!)

These little muffins got their name because the batter is able to keep in the refrigerator for up to four weeks! Doubt me? Try making them yourself! The yield is enormous, but part of the reason is because the muffin batter keeps for so long.  Making a large amount allows you to dirty your dishes only once while creating the batter, yet you still reap the reward of fresh-baked muffins over and over again in the following days.

Sound too good to be true? Try drizzling a little honey on one of these warm Ice Box Bran Muffins, then you’ll know too good to be true.



  • 2 cups 100% bran cereal
  • 2 cups water
  • ¾ cup applesauce
  • 2.5 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 5 cups all-purpose flour* (you are welcome to try wheat here or half and half as you please!)
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups 40% Bran Flakes (I used raisin bran cereal)


  1. Preheat the oven to 350 degrees.
  2. Combine the 100% bran with the two cups of water in a medium sized bowl and set aside.
  3. Cream together the applesauce, sugar, eggs, and buttermilk in a large bowl, using a hand mixer, until thoroughly blended.
  4. In a separate large bowl, combine the flour, baking soda, salt, and the soaked bran cereal.
  5. Fold in the four cups of 40% bran flakes.
  6. Gently mix the wet and the dry ingredients together until completely combined. This usually takes two bowls due to the sheer amount of volume, and means distributing both liquid and dry ingredients to the opposite bowls.
  7. Once the batter has been completely mixed, pour into muffin tins lined with paper and bake for 15 minutes or until a toothpick comes out clean.
  8. Refrigerate the remaining batter in a Tupperware for up to 4 weeks!


Notes and Tips!:

  • Some common adaptations to this recipe involve adding nuts or raisins to the batter. Feel free to get creative with it as you please.
  • This is an enormous recipe. You may want to consider halving the recipe, however my family often makes a full batch and will have fresh muffins for several weeks with the remaining batter! It keeps very well in the refrigerator.
  • Try serving these warm with honey!
  • Like this recipe? Check out these other delicious muffin recipes!
  • Serve these muffis with some of my warm Spiced Apple Cider!

Morning Glory Muffins

If I could eat a muffin every morning with a cup of hot chocolate while sitting on a porch, I would be in heaven. I am allll about muffins. I wish that was an overstatement. I recently realized I rate coffee shops in my mind based on their muffin selection rather than anything having to do with coffee.  Not sure that’s normal.  I don’t know what it is about muffins that I love so much, but I have always had a weakness for them. This particular kind of muffin is one my mom introduced me to. I had never heard of a “morning glory” muffin until then, but essentially it’s a combination of every variety of muffin.  With whole wheat flour, applesauce, and a wide variety of fruits and veggies, this is one muffin that you can definitely feel good about eating And enjoy some seconds. Here’s to mornings that start slow, and to fresh baked muffins!


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1 medium tart apple, peeled and grated
  • 1/2 cup flaked sweetened coconut
  • 1/3 pecans; coarsely chopped


  1. Preheat the oven to 350 degrees.  Prepare a muffin tin by greasing or using paper liners.
  2. In a large bowl, combine the first 7 ingredients (flours, sugar, cinnamon, nutmeg, baking soda, and salt). Whisk until completely blended.
  3. In a separate bowl combine the eggs, applesauce, vegetable oil, and vanilla.
  4. Mix in the carrots, zucchini, apple, coconut, and pecans to the liquid mixture.
  5. Fold together the wet and dry ingredients- mix thoroughly, but do not overmix.
  6. Bake the muffins at 350 degrees for 18-22 minutes, or until a toothpick comes out clean.


Notes and Tips:

  • Yield: 18 muffins