These Pumpkin Nutella Muffins are a tasty treat that brings together warm pumpkin spice and creamy chocolate hazelnut goodness. Perfect for breakfast or a snack!
Honestly, who can resist that gooey Nutella surprise inside? I love enjoying them warm with a cup of coffee—such a cozy combo! ☕️🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. I’ve had good success with Bob’s Red Mill and King Arthur brands.
Pumpkin puree: Canned pumpkin works best for this recipe, but you can also use homemade pumpkin puree if you have it. Just make sure it’s well drained to avoid excess moisture.
Nuts: While this recipe doesn’t include nuts, adding chopped walnuts or pecans can enhance texture and flavor. If allergies are a concern or you prefer a nut-free option, simply skip them.
Nutella: Any chocolate hazelnut spread will do in a pinch, but Nutella is my absolute favorite because of its creamy texture. You could also use peanut butter for a different twist!
How Do I Ensure the Muffins Rise Perfectly?
Your muffins need a gentle fold to mix in the dry ingredients without overworking the batter. Here’s how to get it right:
- After mixing wet ingredients, make a well in the center before adding dry ingredients.
- Pour dry ingredients into the wet mixture and fold gently with a spatula. Stop as soon as combined—lumps are okay!
- Avoid vigorous stirring; overmixing leads to dense muffins.
Take your time and enjoy! You’ll have light and fluffy muffins to savor.
How to Make Pumpkin Nutella Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Nutella (plus extra for topping)
How Much Time Will You Need?
You’ll need approximately 15 minutes to prep and 18-22 minutes to bake. Allow some extra time for cooling, about 5-10 minutes before serving. So, you can whip these up in about 40-45 minutes total!
Step-by-Step Instructions:
1. Prepare Your Muffin Tin:
First things first—preheat your oven to 350°F (175°C). While that’s warming up, line a 12-cup muffin tin with paper liners. This will keep your muffins from sticking and make for easy cleanup.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This helps distribute the baking soda and spices evenly throughout the muffins.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix these until everything is nice and smooth—you want a lovely, creamy mixture!
4. Combine Dry and Wet Ingredients:
Now, add the dry ingredients to the wet mixture. Gently mix until just combined. Remember, overmixing can lead to tough muffins, so stop mixing as soon as there are no flour streaks left!
5. Fill the Muffin Cups:
Divide half of the batter evenly into your prepared muffin cups. Each cup should be about halfway full. This is your base layer!
6. Add the Nutella:
Now, drop about a teaspoon of Nutella on top of the batter in each muffin cup. You can use more if you’re a big Nutella fan!
7. Top with Remaining Batter:
Cover the Nutella with the remaining muffin batter, smoothing the tops gently. Make sure to seal in the Nutella so it doesn’t leak out while baking.
8. Optional Swirl:
If you want an extra pretty touch, you can swirl a bit more Nutella on top of each muffin for a nice marbled effect. Just use a toothpick or a knife to gently swirl it in.
9. Bake:
Pop your muffin tin into the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the muffins—not touching the Nutella. If it comes out clean, they’re ready!
10. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Serve & Enjoy!
Dig into these warm or at room temperature. You’ll love the delightful blend of pumpkin spice and creamy Nutella in every bite! Enjoy your delicious muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it first, then drain any excess moisture for the best texture. Roasting the pumpkin can enhance its flavor too!
How Should I Store Leftover Muffins?
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute Other Sweeteners for Sugar?
Yes! You can use alternatives like honey or maple syrup, but keep in mind that they may alter the moisture content and sweetness level. Reduce the liquid ingredients slightly if you use a liquid sweetener for better consistency.
What Can I Use Instead of Eggs for a Vegan Version?
To make these muffins vegan, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit until gel-like) or use unsweetened applesauce (about 1/4 cup per egg). This will help bind the ingredients while keeping them plant-based!
