Pumpkin Nutella Muffin
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Imagine biting into a soft, spiced pumpkin muffin swirled with rich, creamy Nutella, melting in your mouth with every bite. The warm pumpkin flavor combined with the luscious hazelnut spread creates an irresistible treat you’ll crave instantly!
This pumpkin Nutella muffin is all things fall! And tastes like you’d imagine! Its a pretty simple recipe that yields a great, moist and fluffy muffin and decadent flavor of the hazelnut spread.
It’s a great morning treat, an afternoon snack, or even dessert!
Pumpkin Nutella Muffin Ingredients
- Flour
- Baking Powder
- Sugar
- Eggs
- Milk
- Cinnamon
- Pumpkin Pie Spice
- Nutella or hazelnut spread
This seems like a lot of ingredients, but you probably have most of them in your pantry. I stock up on pumpkin puree in the fall so I don’t run out.
Incorporate the dry ingredients.
And mix until blended.
Add the wet ingredients and stir. Mix the dry into the wet until combined. Don’t overmix.
Pour into muffin cups. Leave some room for them to rise in the oven.
Add a dolup of Nutella on top.
Then take a fork, knife, or ugly green utensil and swirl the Nutella into the batter.
Just swirl until if looks mixed, but not fully incorporated. You want to see the difference in color from the pumpkin batter and the darker Nutella.
Bake and let cool. Set these pumpkin nutella muffins out for an after school snack and they’ll be gone in no time.
I like to freeze some so I can pull one out every morning for a special treat on the way to work.
Either way, these pumpkin Nutella muffins are sure to be a hit.
Pumpkin Nutella Muffin
Ingredients
- 1 cup canned pumpkin
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/4 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup Nutella (Hazelnut spread)
Instructions
- Preheat oven to 350°. Line your muffin pan with paper liners and set aside.
- In a large mixing bowl, add the pumpkin, eggs, oil and both sugars. Mix until combined.1 cup canned pumpkin, 2 eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar, 1/4 cup brown sugar
- In a medium mixing bowl, add the flour, pumpkin pie spice, cinnamon, baking powder and salt. Whisk to combine.2 1/4 cup all purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add half of the dry ingredients to the wet mixture and stir. Poor in half of the milk and stir again. Repeat.1 cup whole milk
- Transfer the batter to the muffin cups, filling 3/4 of the way from the top.
- Add the Nutella to a small microwave safe bowl. Microwave for 30-40 seconds and stir until completely melted and smooth.1/2 cup Nutella (Hazelnut spread)
- Drop a teaspoon of the Nutella into the center of each muffin cup. Using a toothpick, swirl the Nutella into the pumpkin batter.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in the pan on a wire rack for 10 minutes.
- 10. Serve with additional Nutella spread, butter or maple syrup.
Did You Make This Recipe?
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Also on the pumpkin bandwagon are these pumpkin spice donuts. They’re baked, not fried, and full of flavor even though they are gluten-free!
And, if you haven’t gotten enough pumpkin flavors yet, try this paleo version of a pumpkin spice latte. It’s delicious!
Oh my goodness, these look amazing. I have a weak spot for Nutella, and I’ve never thought to combine it with pumpkin!
Oh gosh, you have two of my favorite things in one muffin. Mama is going to be making herself some tasty breakfast tomorrow 😉
my goodness these look incredible!! My family would gobble these right up!
the chocolate swirls look uh-mazing!
Love how they look and taste like fall <3 Would be a pretty addition to any party!
Delish and so perfect for fall!!!
What a beautiful muffin! I love the flavor combination of pumpkin and Nutella!
These look delicious! I am saving for my cheat day!
Looks delicious! Can’t wait to make them.
Just tried these today. Love the pumpkin and Nutella together. Would definitely make these again.
Hello, these look delish!
Could I use a cup of granulated brown instead of 2 different sugars? I only have brown sugar at home!
Thanks in advance!
I wouldn’t double the brown sugar … the texture will be off and the muffin might not cook properly because brown sugar had molasses in it.