Perfectly spiced moist pumpkin cake, stuffed with chocolate chips, and topped off with thick and decadent Nutella swirls!
So what exactly is the difference between cupcakes and muffins? Do we call them muffins just so we have an excuse to eat them for breakfast? Muffins can be frosted, glazed, stuffed with Oreos or chocolate chips, and cupcakes can be packed with fruit, or left naked on top! For the most part, your average muffin and cupcake typically will both call for about the same amount of butter, oil, and sugar in the recipe….so really, what is the difference? It’s one of life’s mysteries that may never be solved!
If your definition of muffin is something that doesn’t have frosting on top, then this recipe definitely fits the bill! Go ahead—eat them for breakfast! ☺ If you’re one who doesn’t usually like cupcakes just because you don’t like frosting, like my little brother David, then this recipe is for you! If you don’t fit into either of those categories, then you’ll love these muffin/cupcakes anyways too, because they’re just so darn delicious!!
Pumpkin cake spiced to perfection, stuffed with chocolate chips, and topped off with thick swirls of Nutella! I mean, can life get any better?? I submit it cannot!
And to top it all off, this super-simple recipe can be made either the traditional way, using regular, wheat-based all-purpose flour and dairy milk, OR it can be made 100% gluten and dairy free, using Better Batter Gluten Free All Purpose Flour, dairy free Chocolate-Hazelnut Spread (homemade or store-bought) and a dairy-free milk alternative of your choice! You’ll get the same result either way. You’ll see in the recipe below that I ask those using Better Batter flour to increase the amount of milk they use, and that’s just because the gluten free flour blend absorbs liquid a little differently than regular all-purpose flour does, so you’ll need about 50% more liquid to get the same results in the texture of your cupcakes.
Nate and I have gone through the batch of these cupcakes so fast, I’m going to definitely be making these another few times before the end of pumpkin season!
- 1 and ¾ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 2 large Eggs
- ½ cup Dark Brown Sugar
- 1 cup Pumpkin puree (not pumpkin pie filling)
- ½ cup Canola Oil
- ⅓ cup Milk (If using Better Batter Flour, use ½ cup + 1 Tablespoon milk)
- 1 teaspoon Vanilla Extract
- ¾ cup Chocolate Chips
- ⅓ cup Nutella (or dairy-free Chocolate Hazelnut Spread), homemade or store-bought
- Spray two standard-sized muffin pans with nonstick cooking spray or line with cupcake liners (You’ll need a total of 14 liners). Preheat oven to 350 degrees F.
- In a large mixing bowl whisk together Flour, Baking Soda, Baking Powder, Pumpkin Pie Spice, Cinnamon, and Salt. Set aside.
- In another large mixing bowl, whisk the Eggs. Add Dark Brown Sugar, and whisk until combined. Add Pumpkin Puree, Canola Oil, Milk, and Vanilla Extract, and whisk well to fully combine all ingredients.
- Pour the dry ingredients into the wet ingredients, and using a wooden spoon or rubber spatula, stir until ingredients are just combined. Do not overmix. Fold in Chocolate Chips.
- Carefully pour or spoon batter evenly into prepared muffin cups. (You should have enough batter to almost fill 14 of the muffin cups.)
- In a small microwave safe bowl, heat Nutella (or chocolate hazelnut spread) in the microwave for about 20 seconds, or until it is very easy to stir.
- Drizzle about a teaspoon of Nutella onto the top of each cupcake. Using a toothpick or the tip of a small knife, carefully stir the Nutella into the batter slightly, to create a swirl-like pattern.
- Fill each unused muffin cup in the pan about half-full with water, to prevent the pan from warping.
- Bake cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
- Allow cupcakes to cool in the pan, on a wire rack, for about 20 minutes. Carefully remove cupcakes from pan to cool completely on the wire rack.
- Store cupcakes in a tightly sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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