Nutella-Stuffed Pumpkin Brown Butter Chocolate Chip Muffins
Nutella-Stuffed Pumpkin Brown Butter Chocolate Chip Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 203 calories, 4g of protein, and 8g of fat. For 51 cents per serving, you get a side dish that serves 14. This recipe from Veggie and the Beast Feast has 982 fans. A mixture of pumpkin puree, plain greek yogurt, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a not so excellent spoonacular score of 36%. If you like this recipe, you might also like recipes such as Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies, Brown Butter Sea Salt Chocolate Chip Cookies Stuffed with Nutellan and Dulce de Leche, and Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies.
Servings: 14
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon allspice
1 teaspoon baking soda
2 teaspoon cinnamon
½ cup dark brown sugar
2 eggs (room temperature)
14 teaspoons hazlenut spread (Nutella)
½ teaspoon ground cloves
½ teaspoon nutmeg
½ cup 2% plain Greek yogurt
1 cup pumpkin puree (room temperature)
½ teaspoon salt
½ cup unbleached all-purpose flour
½ cup (1 stick) unsalted butter
2 teaspoons vanilla extract
½ cup white sugar
1 cup whole wheat pastry flour
Equipment:
sauce pan
whisk
frying pan
mixing bowl
bowl
muffin tray
toothpicks
knife
Cooking instruction summary:
Cut the butter into chunks, and then put in a small saucepan over medium-low heat. Whisk constantly. You'll start to see foam on top, but keep whisking. When you see brown specks on the bottom of the pan, remove from heat and whisk for another 30-45 seconds. Transfer to a large mixing bowl, and allow to cool for a few minutes.Combine the flours, baking soda, spices, and salt in a bowl. Set aside.Mix the pumpkin and sugars into the slightly-cooled brown butter until the mixture is creamy and fluffy. Mix in the egg and vanilla.Gradually add the dry ingredients to the wet ingredients. Fold in the Greek yogurt, then the chocolate chips.Line muffin tins with liners and coat with cooking spray. Scoop 1 heaping tablespoon of batter into the liners, drop 1 teaspoon of Nutella onto the center, then top the Nutella with another tablespoon of batter. The top of the batter should be even with the top of the muffin liner. The batter will fill 14 muffin tins.Bake at 425 for 5 minutes, reduce temperature to 350, and bake for another 13-15 minutes. When they're done, a knife/toothpick inserted in the center should come out clean (except for the melty Nutella in the center, obviously).
Step by step:
1. Cut the butter into chunks, and then put in a small saucepan over medium-low heat.
2. Whisk constantly. You'll start to see foam on top, but keep whisking. When you see brown specks on the bottom of the pan, remove from heat and whisk for another 30-45 seconds.
3. Transfer to a large mixing bowl, and allow to cool for a few minutes.
4. Combine the flours, baking soda, spices, and salt in a bowl. Set aside.
5. Mix the pumpkin and sugars into the slightly-cooled brown butter until the mixture is creamy and fluffy.
6. Mix in the egg and vanilla.Gradually add the dry ingredients to the wet ingredients. Fold in the Greek yogurt, then the chocolate chips.Line muffin tins with liners and coat with cooking spray. Scoop 1 heaping tablespoon of batter into the liners, drop 1 teaspoon of Nutella onto the center, then top the Nutella with another tablespoon of batter. The top of the batter should be even with the top of the muffin liner. The batter will fill 14 muffin tins.
7. Bake at 425 for 5 minutes, reduce temperature to 350, and bake for another 13-15 minutes. When they're done, a knife/toothpick inserted in the center should come out clean (except for the melty Nutella in the center, obviously).
Nutrition Information:
covered percent of daily need
