How to make Self-Frosting Pumpkin Nutella MINI Muffins ~ An Empty Nest Treat

It's happened! Hubby and I are empty-nesters. Again. Congratulations to us, and to our youngest for finding and aquiring a very good job, especially in this economy. We're really feeling the quiet this time around though because not only have our chickadees flown the coup, but we're also petless for the first time EVER! So what has that got to do with mini-muffins? Let's just say being empty-nesters is like having a new beginning, of sorts.  It's all about our new kitchen motto, "Moderation is the key so that there will be less of me". ;-) Okay, moderation and some exercise are the key, but let's keep our little chat a happy one. After all we're talking Nutella here people! When I came across the regular sized muffin recipe for self-frosting Pumpkin Nutella Muffins, created by Holly from Phe-Mom-enon, I knew I wanted to give them a try. I had Nutella in the pantry (doesn't everyone?) and a can of Libby's Pumpkin Puree. But what to do about the size of the treat? Go MINI of course! All I had to do was test the amount of Nutella to use, and figure out how long to bake them without having mini hockey pucks come flying out of the oven. It was pretty easy to do. Hope you and your waistline like the results. Enjoy!

P.S.
Be sure to check out how I've conquered "scooping batter" into a muffin pan, mini or regular size. Works every time! 

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Self-Frosting Pumpkin Nutella MINI Muffins
Inspired by Holly from Phe-Mom-enom

1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder

24 - 36  HALF - teaspoons of Nutella for topping

Preheat oven to 375 degrees F.  Line or spray a 24 - 36 cup MINI muffin pan, set aside.
(My pan holds 36, and I spray)

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder.  Set aside. 

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar.

 Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared MINI muffin cups evenly (will be about 3/4 full).

By the way this is how I "scoop batter" into a muffin tin. ;-)

Scoop a HALF - teaspoon of Nutella onto the top of each muffin.  Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the cupcakes for 10 to 12 minutes or until a skewer comes out clean. In my oven 10 minutes was a tad too early, but 12 was a tad too long, making 11 minutes just right. All of our ovens run differently so check your mini muffins at 10 minutes and work it out from there.

Serve warm or at room temperature.  Store in an airtight container.