These muffins have a thin Nutella® ribbon in the center and a subtle mocha taste. Your morning coffee pairs perfectly with them!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- ¾ cup butter-flavored shortening
- ¼ cup brown sugar
- ¾ cup white sugar, divided
- ¼ cup molasses
- 1 large egg, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon unsalted butter
Instructions
- Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
- Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
- Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
- Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 108 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |