Pumpkin Nutella Swirl Muffins

It may not feel like fall yet but summer is definitely over. College starts tomorrow and I am, needless to say, already heading towards depression.

Last year of college! Can you blame me?

Oh the jitters. Which would justify why I’ve been hankering down in the kitchen everyday all day long. Nothing like some good fall baking to make everything better.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

 

These pumpkin Nutella swirl muffins are the BOMB. Bursting with fall flavors, these muffins will make your house smell like the most glorious bakery in Italy.

 

Pumpkin and Chocolate were meant to be together and when that chocolate is in the form of luscious Nutella, you know the muffins are bound to be out-of-this-world good.

They’re soft, tender, and extremely moist.

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.

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You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

For my fellow Pakistani peeps who aren’t accustomed to the pumpkin ecstasy, let me tell you that it is d.e.l.i.c.i.o.u.s!

Pumpkin puree makes everything silky, soft and extremely moist. It doesn’t have a very distinct flavor which is why you add spices like cinnamon and nutmeg to amplify it.

I have yet to see pumpkin puree being sold here in the supermarkets of Islamabad, which is why I made my own pumpkin puree from scratch. I’ll do a step by step post on it if you like. It’s very simple, just slice a pumpkin up, de-seed it, and roast in the oven till fork-tender. Cool and then scoop out all the soft bits. Chopperize or blend till smooth. Fill up disposable Ziploc bags with it and freeze. It lasts for up to a year.

Be it the classic Pumpkin Chocolate Chip Bread or Pumpkin Fettuccine, homemade pumpkin puree can be used for all sorts of things; both sweet and savory.

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Give pumpkin a try. You won’t regret it. 🙂

Pumpkin Nutella Swirl Muffins

Prep Time: 15 minutes                                                                        Yields: 18 muffins
Cook Time: 20 minutes
Ingredients:
  • 1 cup pumpkin puree (read description above)
  • 2 eggs, at room temperature
  • 1/2 cup oil
  • 1 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup whole milk, at room temperature
  • 1/2 cup Nutella spread
Directions:
Preheat oven to 180 degrees C. Line a muffin pan with paper liners or grease the tray well with cooking oil.
In a mixing bowl, whisk together the pumpkin puree, sugar, eggs, and oil until well-combined. In another bowl, sift together the flour, baking powder, salt, cinnamon powder, and nutmeg. Add the flour mixture and milk to the pumpkin mixture alternatively, starting and ending with the flour, until everything is just combined. DO NOT OVERMIX.
Spoon batter into the muffin tray cavities, filling about 3/4 of the way full.
Place the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out. Using a teaspoon, drop a spoonful or two of Nutella onto the top of each muffin and swirl with a knife.
Bake for 25-30 minutes or until set and golden brown. Best served warm!
*Store leftovers in an airtight container. Warm in microwave before serving.
Recipe source: Inside BruCrew Life

These pumpkin Nutella swirl muffins are the BOMB. They’re soft, tender, and extremely moist. You won’t be able to stop at one!

Apple Hand Pies

*This post was intended for the week after exams. But then Karachi happened…

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The air may not be as crisp and the leaves may not be as brown as the rest of the world, but that does not mean that us Pakistanis don’t love fall. And now that winter is almost here, it’s the perfect time to put to use all those pie recipes safely hidden away in your recipe box. What could be better than gooey flaky just-out-of-the-oven apple pies on these cold dreary days.

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

 

I whipped these up in fifteen minutes flat after coming home from a relax- after-Exam-From-Hell hike in the Margalla Hills. The weather was beautiful and my legs were dead.

off to the hills!water-3

And so these mini apple pies were the perfect pick-me-up, although I do prefer chocolate but these were next to best.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

These beautiful little treats are the perfect thing to make this fall cum winter. To impress your guests with at your next tea party. And with Christmas just around the corner, they can make for a perfect gift for your friends and family, just fill em in a cute lil box, tie a ribbon around it and voila….DIY Christmas gifts in a jiffy. Who wouldn’t love a box of lil apple pies?

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

Don’t let the pie crust scare you. I will do a detailed post on it later. It’s very easy. Just follow all the steps and you’ll get perfect results every single time. This was my first try at pie crust and it turned out beyond my expectations.

Mini apple pies. The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

The flaky buttery crust filled with a cinnamon scented apple filling should definitely be on your to-bake list this winter!

>>Oh and in case you guys missed my post on Instagram, Spatula in My Pocket is now on Snapchat! {Add me at: noora559} I’m trying to make a habit of sharing more and on a regular basis but, boy, cooking and taking pictures at the same time is hard  o.o<<

Apple Hand Pies

Prep Time: 20 minutes plus chilling time                                               Yields: 8-10 hand pies
Cook Time: 15 to 20 minutes
Ingredients:
FOR THE CRUST
1 and ¼ cups all-purpose flour
½ teaspoon salt
3 Tablespoon (45g) unsalted butter, chilled and cubed
¼ cup + 2 Tablespoon vegetable shortening, chilled
¼ cup ice water
FOR THE FILLING
2 cups small diced and peeled apples
2 teaspoons lemon juice
½ teaspoon cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
FOR TOPPING
1 egg
1 teaspoon water
Granulated sugar, optional
Directions:
For the Crust
In a large bowl, mix together the flour and salt. Add the butter and shortening. Using a pastry cutter, or two forks, or with the help of our fingertips, cut the butter and shortening into the flour until it resembles coarse meal (pea-sized bits of butter are totally fine)
Drizzle in the icy cold water little by little, stirring with a wooden spoon in between. When the dough begins to form large clumps, do not add more water.
Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours
For the Filling
In a small bowl, combine all the filling ingredients until thoroughly mixed. Set aside.
Assemble the Pies
Preheat oven to 180 degrees.
Remove chilled dough from the refrigerator and allow it to come to room temperature before rolling, for about 15 minutes. Then, place the dough on a lightly floured work surface, roll into a square about 1/8 inch thick and 14×14 inch sides.
Using a cookie cutter or a cup, cut out as many circles as possible. Reroll dough as needed.
Place six of the circles on a parchment paper-lined cookie sheet. Spoon apple filling in the center, leaving space around the border. Place second dough circle on top of each filled circle. Use a fork to crimp the edges together to seal each pie.
In a small bowl, beat together the egg and water.
Brush the top of each pie with the prepared egg wash. Using a sharp knife, cut two to three vents on the top of each pie. Sprinkle with granulated sugar.
Bake for about 15 to 20 minutes, or until golden brown.
Let pies rest for about 10 minutes before serving.
Notes
I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.
Cubed apples should be very very tiny so as to make sure they cook inside the oven.
The sugar in the filling can be replaced with brown sugar for a more caramel-like flavor.