- 2 tbsp unsweetened dutch processed cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 extra large egg
- 1/3 cup pumpkin puree
- 1/2 cup Nutella spread
Preheat oven to 350ºF and line mini muffin pan with liners (I highly recommend you use liners rather than trying to bake directly in the pan. Because the muffins are very delicate, they break down easily and are hard to remove if baked directly in the pan without liners).
Combine all ingredients into a large mixing bowl. Mix with a whisk until batter is smooth.
Fill mini muffin molds 3/4 full. Bake for about 10-12 minutes or until toothpick inserted comes out clean and top of muffins are no longer wet. Baking time will vary based on how big your mini muffin liners are and how much batter they can hold.