Nutella + Pumpkin = Bliss
I don’t think you can officially call yourself a food blogger until you have a Nutella recipe in your repertoire. The chocolate-hazelnut spread has been around for long enough that it’s no longer the new kid on the block. (That honor goes to Biscoff, which has been kicking around Europe for decades and the food blogosphere for years, but has only recently broken into the mainstream – and by mainstream, I mean In the Safeway breakfast aisle.) Even my dad eats Nutella. It’s replaced peanut butter as the stuff you spoon out of the jar when you’ve had a really bad day at work.
And no, Pinterest, that’s still not a realistic Barbie. You think anyone eating Nutella out of a jar as big as her head is going to have a thigh gap like that?
But I digress. Nutella is such a huge fad that it’s perfect to pair with the fad that rolls into town once a year, as regularly as clockwork: pumpkin. You can’t get any closer to pure comfort food than a muffin that blends Nutella and pumpkin.
Plus, these little guys look awfully pretty with their swirly tops. And they’re mini-muffins, which automatically makes them not only ten times cuter but ten times safer around those of us inclined to eat our emotions into submission.