Pumpkin Nutella Muffins

• 2 cups All-purpose Flour
• 1 cup White Sugar
• 1/2 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Cloves
• 2 Eggs
• 2 teaspoons Vanilla Extract
• 1-1/2 cup Pure Pumpkin
• 3/4 cups Melted Coconut Oil
• 1/3 cups Nutella

1. Preheat oven to 375u0b0F. Line a 12-count muffin pan with paper liners or grease with cooking spray. Set aside.
2. In a medium bowl, combine flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, whisk together eggs, vanilla extract, pumpkin, and coconut oil. Stir in the flour mixture into the wet ingredients until just combined, being careful not to over-mix.
4. Spoon mixture into prepared muffin pan, filling 3/4 full for each cup. Drop about 1 teaspoon Nutella into the top of each muffin cup. Gently swirl with a knife.
5. Bake for 20-22 minutes, or until muffins are golden and toothpick inserted into middle comes out clean. Remove from oven and let cool for 10 minutes. Enjoy!

allpurpose, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, eggs, vanilla, pumpkin, coconut oil, nutella

Taken from tastykitchen.com/recipes/breads/pumpkin-nutella-muffins/ (may not work)