Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter - room temperature

  2. 1 cup sugar

  3. 2 eggs

  4. 1 cup pumpkin puree

  5. 2 cups all purpose flour

  6. 1 lemon - zested

  7. 10 amaretti cookies - crushed, divided

  8. 5 tablespoons milk

  9. 1 cup confectioners sugar

  10. 1 tablespoon milk

  11. 1 tablespoon Nutella

Instructions Jump to Ingredients ↑

  1. Place butter and sugar into the bowl of your stand mixer and mix together until mixture is light and creamy. Add in eggs one at a time and mix thoroughly after each one. Add pumpkin puree, flour, lemon zest, 8 amaretti cookies and milk. Mix until well combined.

  2. Preheat oven to 350 degrees. Spray muffin pans/molds with cooking spray. Evenly distribute mixture into muffins pans/molds. Bake for approximately 35-45 or until it passes the toothpick test.

  3. Transfer muffins to cooling rack to cool. WHILE muffins are cooling prepare glaze. To a small bowl add: confectioners sugar, milk. Whisk together to combine. Add Nutella and continue whisking until smooth and creamy.

  4. Drizzle glaze over tops of muffins and garnish with remaining crushed amaretti cookies.This is beyond gorgeous… and I am sure amazingly delicious!!! (I am SOOOOO a canned pumpkin kinda girl!)

  5. I don’t care what you call these or when you are supposed to eat them, they sound delicious! Oh and you’re so wise to suggest that we should make extra glaze because some of might might ?spill? -that is very likely to happen OK miss Paula – these are beautiful and I am soooo happy you are still posting pumpkin recipes. I was hoping the pumpkin thrill wouldn’t end after the winter holidays. Love the tu-tu edge – need to get me some of those silicone pans. I am gonna go with “mini cakes” on this one Oh Paula, Paula, Paula…why, why, why did I look at this before my breakfast. So so so good! See…it’s making my stutter in 3s!

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