At the ripe age of 27, I have yet to take the main responsibility for Thanksgiving dinner. I have made a side dish or two, but the brunt of responsibility (and the turkey) have yet to come my way (and hoping I have quite a few years before that day comes).
If you are in charge, good luck.
If you are not, turn yourself into a really good guest and make these muffins/ cupcakes.
If this looks a little familiar, that is because without the pecan topping and a different pan, you just saw this a few weeks ago in the form of loaves.
But some occasions just call for the oh so wonderful and portable cupcake... and the pecans just added the perfect crunch to this combo.
Oh heavens you could be such a star at your relative's house when you show up with a plate of these. Thanksgiving day is decadent... maybe share these for breakfast? Get the morning started right.
Pumpkin Nutella Cupcakes
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
3 large or extra large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
24 teaspoons of Nutella
1 to 2 cups chopped pecans
Step by Step
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
Preheat oven to 350 degrees F. Line two 12-cup cupcake pans with cupcake liners. Fill each cup 1/3 full with the pumpkin batter. Place 1 teaspoon of Nutella in the middle of each cup on top of the pumpkin batter. Using a toothpick, swirl each dollop of Nutella slightly into the batter. Top each cup with more batter until they are filled 3/4 full. Top each cupcake with pecans completely covering the batter. Pack the pecans in tight because they will spread out once the batter rises a bit. Bake each pan for 25 minutes. Cool for 20 minutes and then remove from pan and cool completely.
Store in an airtight container for up to five days.