Pumpkin Nutella Muffins

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On this day last year: Caramel Delight Chocolate Covered Pretzels (2012)

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Well, I think it is safe to say I have found my new favorite muffin recipe!

I had to bake something for a birthday party recently, so in a very typical fashion, I found myself trolling the internet looking for some cooking inspiration.

That’s when I stumbled upon these pumpkin Nutella muffins, and Woah, they are a game changer!

I have baked and cooked with pumpkin numerous times. Pumpkin  is an extremely versatile ingredient, pairing well with sweet tones as well as savory!

Want to see for yourself? Check out my Pumpkin Spice Bread with Streusel Topping or these Pumpkin Spice Doughnuts.  Not interested in baked goods or sweets? Check out this Vegan Pumpkin Curry or my Creamy Pumpkin Pasta with Roasted Rosemary!  Seriously, like I said, pumpkin is versatile!

While I am well acquainted with pumpkin, Nutella is somewhat of a different story.

Some people consider Nutella a critical part of the food pyramid foundation. All signs (such as the chocolate section of my recipe page and my absurdly large sweet tooth) should point me to being on of those Nutella fanatic people, but for some reason I have never been a big Nutella user.

That might have just changed.

In the last three weeks, I have made six batches of these muffins. Wooooops.

In my defense however, I was doing some experimenting!  I tried baking these mufffis with entirely white all-purpose flour, a combination of flours, all the way down the the other end of the spectrum, with entirely whole wheat flour.   I found that all forms of flour combinations worked wonderfully with this recipe! The muffins stay moist and rich in flavor, and the texture differences were not noticeable.  Thus, if you want to lean towards the healthier side, or if you have gluten free needs, feel free to substitute your flour out for something that works for you!

It turns out, pumpkin and Nutella are a match made in heaven.

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Ingredients:

  • 3 1/3 cups flour* (all-purpose, whole wheat, gluten free, or any combination of those will work!)
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup oil
  • 4 eggs
  • 2/3 cup milk
  • 2 cups pumpkin puree
  • Nutella

Directions:

  1. Preheat your oven to 400˚F, and line a muffin tin with liners.
  2. In a large bowl, combine all the dry ingredients. (Feel free to sub in Pumpkin Pie Spice for the other spices if needed).
  3. Once mixed, add the remaining ingredients, stirring until blended, and then fill cupcake liners 3/4 full.
  4. Drop a teaspoon (give or take) of Nutella onto the top of each muffin, and swirl in with a toothpick.
  5. Bake for 16-20 minutes, or until a toothpick inserted into the middle of a muffin can be removed clean. (There may be some hot Nutella, which is fine.  You do not want wet batter!)

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Notes and Tips!:

  • Yield: 36 muffins (Feel free to half the recipe if desired!)
  • Source: Your Cup of Cake
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen (Recipe links below photos!)

Sweet Potato Chocolate Chip Pancakes

pancake

On this day last year: Mini Okra Frittata Cups (2012)

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GUYS. Yesterday was the first official day of fall- September 23rd.

It has been circled on my calendar for weeks now, because fall is a beautiful, wonderful, delicious season.

Welcome to it.

In celebration of fall, I thought it only appropriate to share this incredibly scrumptious sweet potato pancakes. If you like pumpkin bread, pumpkin pie, sweet potato biscuits, or anything delicious, you’ll love these.

Dig in, do your happy dance, enjoy every bite, and celebrate- because it is the start of a new season, and new starts are always good.

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Ingredients: 

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 Tablespoon brown sugar
  • 1 Cup sweet potato puree
  • 1 Tablespoon vegetable oil
  • Chocolate Chips (as many as you want!)

Directions:

  1. In a large bowl, whisk together the first five ingredients- flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients- egg, milk, brown sugar, and sweet potato puree.
  3. Stir the wet ingredients into the dry ingredients until well mixed.
  4. Heat 1 Tablespoon of olive oil in a large skillet or griddle over medium high heat.
  5. Using a 1/4 cup measuring cup, dole out batter onto the skillet, and cook for about 2 minutes per side. Serve warm and enjoy!

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Notes and Tips!: 

  • Source: Weelicious
  • Like this recipe? Check out these other delicious A Rented Kitchen Pancake recipes! Guaranteed to make your mornings better. (Recipe links found below photos!):

Salted Caramel and Chocolate Chip Cream Cheese Cookies

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This time last year: Homemade Peach Cobbler! (2013)

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One of the best parts about having a food blog, is that it constantly forces me to try new recipes!

I grew up making chocolate chip with my mom and younger brother. On summer days we would take over the kitchen, spilling flour everywhere, eating half of the chocolate chips, and eventually ending up with some cookies. It was a wonderful time.

Our classic recipe however, always called for butter, and no cream cheese.

The butter based cookies made for soft, thin, crinkly cookies, which I have always loved! I mean seriously, when has butter ever made a dish taste worse?

However, when I stumbled upon this recipe, the cream cheese had me intrigued and I knew I had to try this spin on the classic recipe!

And I will say- the cream cheese was a huge hit! Cream cheese makes these cookies fluffier and thicker, and slightly less greasy feeling. They were gobbled up far quicker than I would like to admit, and I am confident you will love them!

I hope your family enjoys them as much as we did. Who knows, you may be looking to change your traditional cookie recipe before you know it! 🙂

Happy baking, and come back soon!

Love, a rented kitchen

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Ingredients:

  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste
  • 2 ¼ cups chocolate chips (I recommend using either half chocolate chips and half chocolate chunks, or substituting the chunks for another variety of chips- white or in my case, salted caramel!)

Directions:

  1. Combine the butter, cream cheese, sugars, egg, and vanilla in a large bowl, and beat with a mixer for five minutes, until light and fluffy.
  2. Once thoroughly mixed, add the flour, cornstarch, baking soda, salt, and mix until just combined- about one minute.
  3. Fold in the chocolate and salted caramel chips, evenly incorporating.
  4. Refrigerate the dough for at least two hours. Either cover the bowl with plastic wrap, or go ahead and shape two-inch cookies, flatten, and cover with plastic wrap. (Do not bake warm dough, the cookies will be thinner and flatter.)
  5. Preheat the oven to 350˚F, and lightly grease a baking sheet. Arrange the cookies two-inches apart and bake for eight minutes. Pull the cookies out when the edges have just begin to set- the center will still look quite soft and white, but the cookies firm up significantly while cooling.

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Notes and Tips!:

  • Source: Avery Cooks 
  • Like this recipe? Try these other scrumptious cookie recipes form A Rented Kitchen!:

Mint Chocolate Chip Cookies

mint

On this day last year: Vegan Italian Vegetable Casserole 

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It is St.Patrick’s day, so I made you green cookies! Huzzah!

I am sorry that technology has not figured out how to share cookies via the Internet, because these cookies are scrumptious, and I would love to share them with you!

However, if you are looking for a way to get festive for St. Patrick’s Day or Christmas next year, look no further! These cookies are soft, moist, and the perfect blend of mint and dark chocolate. Be warned- you are going to want to eat all of the dough before the first batch finishes baking!

I hope you are having a wonderful St. Patrick’s Day, and I hope you’ve got your green on!

Lots of love,

A Rented Kitchen

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Ingredients

  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ½ – 2 teaspoons peppermint extract
  • About 10 drops of green food coloring
  • 3 ¼ cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chips
  • ½ cup dark chocolate chunks

Directions

  1. Preheat your oven to 340˚F and prepare a baking sheet with either a piece of parchment paper or a thin layer of butter or Crisco.
  2. In a large sized bowl or stand mixer, combine the butter and sugar, and beat together. Scrape the sides and continue mixing for about 2 minutes, or until light and fluffy.
  3. Mix in the eggs, yolks, peppermint extract, and food coloring until fully incorporated.
  4. In a separate large bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients and stir until smooth and combined, and then fold in the chocolate chips.
  6. Spook the cookie dough onto the baking sheet and bake for eight minutes. When you remove the cookies from the oven after eight minutes, they should still be soft, so allow them to sit on the pan for 3-5 minutes, and then remove them to a cooling rack. (Cooking cookies longer than 8 minutes will result in firmer dryer cookies, as opposed to soft cookies.)
  7. Repeat step six and enjoy!

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Notes

  • Yield: About 28 large cookies
  • Source: The Food Charlatan
  • Like this recipe? Try these other delicious cookie recipes from A Rented Kitchen! (Recipe links found below):

 

Flourless Chocolate Lavender Cupcakes

cupcakes

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I like to start and end most things with chocolate. Runs, vacation, every meal of the day, and food blog series, of course!

I started this lavender week with a delicious Lavender Hot Chocolate, and I thought it only appropriate to bookend this week with another scrumptious chocolate treat.

When I found this chocolate lavender recipe I knew I had to try it! Most gluten free recipes use substitute flour, which can be hit or miss. This gluten free recipe however, simply goes without flour.

At first I was skeptical about this- wondering if the cupcakes were going to come out as dry or overly moist, but they were perfect! They baked for exactly as long as instructed, and were a perfect blend of dense and moist.

Whether you are gluten free or not, you will love these chocolate lavender cupcakes! So, from my little rented kitchen to yours, I hope you have enjoyed this lavender week. I have had a blast sharing these scrumptious edible flowers with you 🙂

Come back soon!

Love, Sarah

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Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

Day Five- Honey Roasted Pears with Lavender

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Ingredients

  • ½ cup dark chocolate chips
  • ½ cup butter
  • 2/3 cup sugar
  • 3 medium eggs
  • ¾ cup unsweetened cocoa powder
  • ½ cup whole milk
  • ½ teaspoon dried lavender
  • 3 cups confectioners’ sugar
  • Violet gel-paste food coloring (or a drop of red and blue food coloring)

Directions:

  1. Preheat the oven to 350˚F, and line 2 cupcake tins with liners.
  2. In a durable heat-proof bowl, melt the chocolate and butter over a pot of simmering water, stirring consistently until melted together and smooth.
  3. Remove the chocolate and butter from the heat and whisk in the sugar and eggs.
  4. Once combined, stir in the cocoa powder until a thick batter has formed.
  5. Spoon the mixture into the muffin tins until each liner is 2/3 of the way full, and bake for 15-20 minutes, or until the tops of the cupcakes are spongy but firm.
  6. Meanwhile, in a small saucepan, bring the milk and lavender buds to a boil over medium heat, and then immediately remove from heat. Allow the lavender to infuse for ten minutes.
  7. To make the icing, strain the milk to remove the lavender, and discard the used lavender buds. In a medium sized bowl, mix the sugar into the milk until smooth (you may want to add more sugar, depending on how firm you want the icing to be). Add food coloring as desired.
  8. Ice the cupcakes and sprinkle a few lavender buds on top for decoration. Refrigerate for 30 minutes to help the icing firm.
  9. Eat and enjoy!

 

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Notes and Tips!:

  • Source: Wall Flower Girl 
  • Like this recipe? Try these other delicious treats from A Rented Kitchen. (Recipe links below):