Nutella Cheesecake Pumpkin Muffins

• FOR THE PUMPKIN MUFFINS:
• 4 whole Large Eggs
• 1-1/2 cup Sugar
• 1 can (15 Oz. Size) Pumpkin Puree
• 1-1/2 cup Vegetable Oil
• 3 cups All-purpose Flour
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• FOR THE NUTELLA CHEECAKE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Nutella
• 1 whole Large Egg

1. Preheat oven to 375u0b0F. In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.
2. In a small bowl, beat together cream cheese, Nutella and egg until smooth.
3. Place paper liners in a muffin tin. Place about 2 tablespoons of pumpkin batter into each liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter. Bake for 18-22 minutes.
4. These are best served completely cooled. Makes 20 muffins.

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