This is what we came up with and y’all, these are so good. Scarlette’s favorite thing to do is make muffins with me and she really likes swirling in the Nutella on these. Also, we have this muffin batter dispenser and I highly recommend it for little kids who like to bake. Scarlette still has some issues with turning her wrists and so whenever she tries to scoop batter into the muffin tins we lose a lot of it. But she is three so she is all “I WANNA DO IT MYSELF” so the dispense works great for that (and it makes all my muffins and cupcakes level, which I never could quite obtain before.)
Anyhow, here is the recipe!
Preheat the oven to 350 degrees.
First combine the pumpkin, eggs, sugar and applesauce and mix well. In a separate bowl combine the flour, cinnamon, baking soda, baking powder and salt. Fold the flour mixture slowly into the pumpkin mixture. Then pour into greased muffin tins (I use these silicone liners for easy cleanup!) Heat the ¼ C. of Nutella just long enough to make it more spoonable. (I don’t have a microwave so I just do this on the stovetop but you could always stick it in the microwave.)
Spoon one teaspoon of Nutella on top of each muffin and swirl with a butter knife.
Bake for 20-25 minutes. Insert a toothpick and when it comes out dry they are done.
*Store in an airtight container for 3-4 days (I don’t recommend any longer as they will get moldy) or you can freeze them for 2-3 months.
Makes approximately 24 muffins. 1 muffin = 1 serving (but I won’t judge if you eat, say three in one sitting. With a mug of homemade pumpkin spice coffee. Like I did this morning. Which I realize is a lot of pumpkin. I blame it on fall.)