Friday, November 11, 2011

Self-Frosting Pumpkin Nutella Muffins and Chocolate Pumpkin Peanut Butter

There is a small problem with opening a huge can of pumpkin puree- You must make more and more yummy pumpkin treats! Of course, I am joking, but I found myself with some leftover pumpkin puree after I made parfaits and donuts and decided to make these muffins. I sent them to work with my husband and didn't even get to try a crumb. I had made this banana version a couple of weeks earlier and thought the pumpkin ones would be perfect for fall.

I had just 1/3 cup of pumpkin puree left, so I made this Chocolate Pumpkin Peanut Butter that I saw on Pinterest. Unfortunately, I didn't get a picture of it because it disappeared too quickly. But, I guess that could be a good thing since it just shows how delicious it was! Very good on whole wheat toast.

Here is the recipe for Self-Frosting Pumpkin Nutella Muffins

Here is the recipe for Chocolate Pumpkin Peanut Butter
* I didn't have dark chocolate peanut butter, so I just followed her other instructions and
added a little bit of honey, to sweeten it, to taste

5 comments:

cuban assassin said...

these look amazing!!!

Amalia said...

These sound to die for!! Pumpkin and Nutella?? What could be better than that? Your photo says it all--YUM!

Inside a British Mum's Kitchen said...

Inspirational - pumpkin nutella!! wonderful
Mary x

Terry Ann said...

These look really yummy!

Flori said...

You're killing me. Every time I check your blog I ask myself why I don't live at your house. And why you don't weigh 300 lbs. You are amazing!!