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


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!

Delectably Green said...

Inspirational - pumpkin nutella!! wonderful
Mary x

Culinary Collage 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!!