Cooking web notes

Nutella, a famous chocolate spread took an important place in our weekend breakfast and while the weekdays its kinda hard for us to enjoy this chocolate spread which everyone at home can finish the whole bottle within few hours..But somehow i manage to give them atleast some spoons just for weekends..When i was planning to make out some muffins with leftover pumpkin chunks, my mind went for nutella and i dropped a teaspoon of this chocolate spread in the center of those eggless pumpkin muffins before they get baked, once i took out from the oven my little one was sitting besides to this muffins until they get cooled a bit, yes the aroma came out of the baked muffins with nutella completely dominated our home and even my next door friend was asking me wat i baked today when i opened my door..I was really happy to see the pumpkins muffins vanished within few minutes, coz whenever i make pumpkin bakes, they will get vanished rarely at home and this time its doesnt happen, all credits goes to the famous nutella spread...As usual i prepared this pumpkin bakes with rolled oats also this muffins are eggless..



1cup Pumpkin puree
1/2cup Butter (room temperature)
3/4cup Sugar
1/4cup Milk
1+1/2cup All purpose flour
1cup Rolled oats
1/2tsp Baking soda
1tsp Baking powder
Nutella spread as per need

Preheat the oven to 350F..Beat the sugar and butter until they turns soft and creamy..meanwhile mix the flours, baking soda and baking powder, add pumpkin puree to the sugar-butter mixture... beat until the puree get well mixed,now add the all the dry ingredients along with milk and mix well with a spatula, dont overmix..

Pour the muffin batter over the muffins pan until 3/4th to the pan, gently drop the nutella spread to the center of the muffins and arrange the muffins pan to the middle rack and bake for 20-25minutes or a skewer insert comes out clean..

Enjoy warm, am damn sure that melted nutella spread will definitely tastes divine!!!