Our pumpkins have been carved - and then eaten by a very large Weimeriner. (All within a 12 hour period.) The costumes pieces have been gathered up, the candy has been bought (and not COMPLETELY eaten) and we are officially ready for Halloween. Bring on the trick or treaters!!!
We live in a neighborhood that is absolutely loaded with trick or treaters on Halloween. I love it. I sit on my front porch with a cup of hot coffee and pass out candy to each princess and Ninja turtle that walks up my sidewalk. Mia sits beside me and it might be the only night that she allows strangers to walk into
In preparation for Halloween, I am getting my pumpkin cupcakes ready as well. (To hand out to the adults of course.)
Pumpkin Nutella Swirl Cupcakes
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1/4 cup canola oil
1/4 cup water
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup Nutella
Preheat oven to 350 degrees. Line a 12-count standard muffin pan with baking cups or grease.
In a mixing bowl, blend together the pumpkin, sugar, eggs, oil, water, and vanilla until combined.
In another bowl, mix together the dry
ingredients - flour, baking soda, salt, and pumpkin pie spice. Slowly
add dry ingredients into the wet ingredients, mixing until smooth {make
sure not to overmix}.
Pour batter into the baking cups, until
approximately 2/3 full.
Put
the Nutella into a microwave-safe bowl and microwave for 20-30 seconds
or until it thins out just enough to swirl. Using a spoon, drop a small
spoonful or two of Nutella onto the top of each muffin and swirl using
the tip of a knife.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Frost with whipped cream cheese.
OK, NOW I'm ready for Halloween.
Ciao!
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