These Pumpkin Nutella Muffins are a warm and cozy treat! They mix pumpkin spice with creamy Nutella, making each bite a sweet delight.
Who can resist a muffin that tastes like a hug from your favorite fall sweater? I love having these for breakfast or as a snack. Perfect with a cup of coffee! ☕️
Key Ingredients & Substitutions
All-purpose flour: This flour provides a great texture. If you want a healthier option, try using whole wheat flour or a gluten-free blend. Just keep an eye on the moisture levels.
Pumpkin puree: Canned pumpkin is easy and convenient, but you can also use homemade puree if you have fresh pumpkin. Just cook, mash, and strain it to get a similar consistency.
Nutella: Love the chocolate-hazelnut flavor! If you’re looking for a nut-free alternative, try using a chocolate spread like SunButter or a simple chocolate ganache.
Vegetable oil: I prefer vegetable oil for its neutral taste. However, you can use melted coconut oil for added flavor or applesauce for a lower-fat version.
How Do I Swirl the Nutella Perfectly?
Swirling Nutella into muffin batter is a fun step that creates that delicious surprise in each bite. Here’s how to do it without making a mess:
- After filling muffin cups, drop a teaspoon of Nutella into the center of each.
- Then, take a knife or skewer and gently swirl it into the batter. Aim for a marbled look, but don’t overdo it!
- Leave some Nutella on top for that beautiful finish.
This technique makes your muffins look extra special and keeps the Nutella from sinking to the bottom!
How to Make Delicious Pumpkin Nutella Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (240ml) canned pumpkin puree
- 2/3 cup (135g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (80ml) milk
- About 1/2 cup Nutella, for swirling and topping
How Much Time Will You Need?
This recipe will take you around 15 minutes for preparation and about 18-22 minutes for baking. So, set aside about 40 minutes total, and you’ll have freshly baked muffins ready to enjoy! After baking, remember to let them cool for a few minutes before serving.
Step-by-Step Instructions:
1. Preheating and Preparing the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners, or if you prefer, you can lightly grease the cups to prevent sticking.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure to mix it well so the spices are evenly distributed throughout the flour.
3. Preparing the Wet Ingredients:
In a separate bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until the mixture is smooth and well combined.
4. Adding Eggs and Vanilla:
Add the eggs one at a time to the pumpkin mixture, beating well after each addition. Then, stir in the vanilla extract until everything is nicely blended together.
5. Combining Wet and Dry Ingredients:
Now it’s time to combine the dry ingredients with the wet mixture! Alternate adding the flour mixture and milk into the pumpkin mixture, starting with the dry ingredients and ending with them. Stir gently just until everything is combined—no need to overmix!
6. Filling the Muffin Cups:
Using a spoon, fill each muffin cup about halfway with the batter. You want to make sure there’s room for the Nutella and the remaining batter.
7. Adding Nutella:
Drop about a teaspoon of Nutella onto the batter in each muffin cup, adding a nice drizzle of chocolate hazelnut goodness.
8. Finalizing the Muffin Cups:
Top off each muffin cup with the leftover batter, filling them about three-quarters full. This keeps the muffins from spilling over while baking.
9. Swirling Nutella:
Add another small dollop of Nutella on top of each muffin, then gently swirl it into the batter using a knife or a skewer. This creates a beautiful marbled effect that looks so tempting!
10. Baking Time:
Place your muffin tray in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs (and avoid hitting the Nutella!).
11. Cooling the Muffins:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Enjoy Your Muffins:
Serve your delightful Pumpkin Nutella Muffins warm or at room temperature. They are perfect for breakfast, a snack, or dessert. Enjoy the cozy, chocolatey goodness!
This recipe yields wonderfully moist, tender muffins filled with delightful swirls of chocolate hazelnut flavor in every bite—ideal for the fall season or any time you want a comforting treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast, mash, and strain the pumpkin to ensure it has a similar consistency. Make sure to use about the same quantity as the canned version, about 1 cup.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months—just make sure to wrap them tightly!
Can I Substitute the Nutella?
Yes! If you want a nut-free option or just prefer something else, you can substitute Nutella with any chocolate spread or even a homemade chocolate ganache. Just make sure the consistency is similar for swirling!
What Can I Serve with These Muffins?
These muffins are delicious on their own, but you can serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or even a hot cup of coffee or tea for a delightful treat any time of day!
