Pumpkin Muffins with a swirl of Nutella baked right in! These seriously are as delicious as they sound and look! Easy to make and to pack up in a lunch! Plus, it’s a perfect breakfast 🙂
The Story:
Some girls can just sit around eating boxes of chocolate, but for me… it’s a spoon and a jar of Nutella that makes everything better. And pumpkin muffins are perfect, but I dare say Nutella makes them even better.
Pumpkin Nutella Muffins
Servings 35 muffins
Ingredients
- 3 1/3 C. flour
- 2 tsp. baking soda
- 3 C. sugar
- 1 ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ¼ tsp. ground ginger
- 1 C. oil
- 4 eggs
- 2/3 C. milk
- 2 C. pumpkin puree
- Nutella
Instructions
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1. Preheat oven to 400 degrees and line pans with cupcake liners or grease your muffin tins.
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2. Combine all dry ingredients and then all the remaining ingredients. (Instead of the cinnamon, nutmeg and ginger you can use pumpkin pie spice!)
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3. Stir just until combined and then fill cupcake liners 3/4 full.
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4. Drop a small amount of Nutella into each muffin tin over the pumpkin batter ( about 1 tsp. or so) and use a toothpick to swirl it in.
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5. Bake for 16-20 minutes or until an inserted knife comes out with no pumpkin bater on it (there may be some hot Nutella that sticks to the knife but thats fine!)
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6. Serve warm or cooled! Store in a tupperware if not eating right away. NOTE: You can always half the recipe!!
You won’t want to add too much Nutella because it will cause the muffins not to rise properly, but if you ever want an extra hit of Nutella you can always slather some on after they bake 🙂
I ate 4 within 20 minutes of them coming out of the oven. Oh my.
Is it bad that I am both a chocolate girl and a spoonful of Nutella kind of girl? Love those swirls!
I love how simple your recipes are and these muffins are no exception. I am with you… I’d probably eat 4 warm right out of the oven as well!! I will try these soon, it is pumpkin season!
Great recipe! I don’t like pumpkin, but if its mixed in with nutella, I’m sure I wont say no!
I am all about pumpkin right now because I am sooo excited for fall! Can’t wait to try this recipe!
How much of the pumpkin pie spice to substitute for the other spices?
About a Tablespoon! But just taste it and see if you want to add a little more, everyone prefers something different!
What kind of oil do you use in this recipe?
Canola or Vegetable!
I have never tried a pumpkin and nutella muffin before! These muffins look and sound incredibly delicious.. definitely craving a bite of one right now. Pinned!
These are so gorgeous! This is the stuff weekend brunches are made of. 🙂
Seriously! I’m obsessed with these!
Saw this and HAD to make them. My house smells amazing and they taste as good as they look. I did half of the recipe and added a few extra dashes of the spices. It made 18 beautiful muffins. Thanks for the tip about the amount of Nutella – it worked out perfectly. Now if I can only wait until my daughter gets home from school to have another one… 🙂
They seriously are delicious! My favorite new pumpkin recipe this season!
LOVE! Any change in oven temp or baking time for mini-muffins??
Just a thought….we love Nutella, but we’ve also recently discovered Speculoos cookie butter, which is more spice-y (not spicy) and I’m thinking that would complement the pumpkin greatly. Speculoos or Biscoff butter is like peanut butter or nutella but is like crunched up ginger/spice/cinnamon cookies. AMAZING!
My Oh My! Lizzy, these muffins are sensational! I’m not usually a fan of pumpkin or Nutella, but the two of them put together is a perfect match. Delicious : )
I’m baking these now because I just made some homemade pumpkin puree. I used half milk and half sour cream. Also halved the recipe since I only had 1 cup of puree. They smell and look amazing already. 5 minutes left. I’m sure they’ll taste even better. Saving this recipe for the books. Thanks! 🙂
I love the swirls in these muffins! What a delicious idea!
I made these this past weekend. they were so oh so good, I had a tub of sour cream I needed to use so I substituted that for the milk. (I did add a scant amount of milk because I was afraid it might be too thick of a batter). they turned out awesome to say the least. This recipe is a keeper for sure. My daughter’s friend now refers to me as the Pumpkin-Nutella goddess. LOL! thanks for the recipe!!
Could you sub applesauce for the oil?
Amanda,
I just made them with applesauce last night and they turned out great! The consistency is a little different, but I still think they are delicious. If I didn’t know they were made with applesauce instead of oil, I would have no idea based upon the taste. My coworkers loved them too 🙂
Absolutely delicious! Just made them and hubby can’t get enough!
For calorie counters, each muffin breaks down to 250 calories on myfitnesspal!
Baked this last night and everybody loved it! It’s so moist and yummilicious! Unfortunately I only used half the recipe. Will bake another batch… Full recipe this time! Thank you so much for the great recipe!
I’m so excited to make these! How much Nutella do I use??
About a teaspoon or a little more for each one. If you heat nutella up in the microwave a little it makes it easier to swirl around!
Can the sugar be eliminated? I feel as though the pumpkin puree, spices and nutella would add more than enough sweetness.
Pumpkin puree has NO sugar. And the spices also have no sugar (sweetness). So yes, you do need the sugar!
I’m not much of a baker but this recipe seems great so I’m attempting it for a Christmas party. Apologies if this is a silly question but should I bake on the convection setting? If so, do I adjust the temperature or the time baked? Thanks in advance!
Very delicious recipe!!! Here is how it turned out: http://easypeasydishes.blogspot.com/2014/10/blog-post_23.html
Everybody loved it! Thanks 🙂 !
Hi there,
I found this recipe last year and made them with the puree I made (for the first time) and they came out so beautifully. I’ve had so many people request them again and again. Love the recipe 🙂
Question: Can I put a small amount of Nutella in the middle of the muffin and on top, or will this compromise the rising of the batter while baking?
Thanks in advance!
Your should be alright pudding nutella in the middle too!
I’m a terrible diabetic and I have to count my carbs so how do I know how many carbs are in your recipes
These look great!! Do you think I would be able to make these in a loaf pan as well? I love eating slices rather than cupcakes haha
My muffins are delicious but they sank in the middle
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OMG! so good. I halved the recipe and put most of the batter in a cake pan, then the rest in a smaller pie tin. Put Nutella on the cake pan version and chocolate chips on the smaller one. Both delicious. Would also probably be great with a crumb topping–I like pumpkin, and the cake/muffin by itself is quite wonderful. I baked it at 370 degrees instead of 400 and for about 35-40 minutes for the round cake pan version (about 5-10 minutes less for the smaller one). Definitely a keeper.
These are my son’s favorite thing ever & I’d like to make them for his birthday party. However, his birthday is in March. The pumpkin & spices just don’t seem right for a spring party. Can anyone help me out with a recipe for a variation that still includes the Nutella swirl? Maybe vanilla, strawberry, or apple flavored muffins? Thanks!
I made these muffins and they are really great! It was very nice even on the second day! Made only half as the full batch is a bit too much. Thanks so much for the recipe!
I just made these for the first time. My husband ate 3! And he is very hard to please when it comes to baking. Thank you!
Perfect!! I had exactly a cup of homemade pumpkin puree and i halves the recipe. I omitted the ginger cos unfortunately i didn’t have any. Boy, was it good. I made exactly 18 and it was so soft, moist and packed with flavors. The cinnamon and nutmeg gave them a lovely taste. I will definitely make them again.
My kids have never tasted pumpkin and they each had three or four muffins!
Thank you so much for sharing. 5 stars!!
Thank you for the very detailed and specific recipe from you. I will make it tonight for everyone to enjoy.
For those who want more Nutella throughout, I froze tsp size blobs (that’s the technical term, right?) of Nutella and then stuck them in the middle of the muffins before baking and used a little less on the top to still get the pretty swirls. They turned out delicious and I had no problems with them not rising. 🙂
I find it fascinating. I love this color. Sweet and attractive. I will do it.
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I’m so excited to make these! How much Nutella do I use??
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