Pumpkin Nutella Muffins

Why This is the Best Pumpkin Nutella Muffins Recipe

When it comes to pumpkin and Nutella, this recipe checks all the boxes. Here's why these muffins deserve a spot in your fall baking lineup:

• Simple ingredients. Everything in this recipe is pantry-friendly and easy to find. There are no hard-to-find or artificial add-ins.
• Made from scratch. Unlike some pumpkin Nutella muffins that start with a boxed mix, these are fully homemade so you know exactly what goes in them.
• Nutella on top, not swirled in. As the muffins bake, the Nutella melts into a rich, creamy chocolate topping that doubles as frosting.
• Perfect for fall. When pumpkin spice season hits, these muffins are the ultimate cozy bake.
• Halloween-ready. The orange pumpkin muffin and dark Nutella frosting make a festive color combo for the spooky season. Just sayin'!
• Balanced flavors. The warmth of pumpkin and spices pairs beautifully with the creamy chocolate-hazelnut frosting.
• Bake once, frost once. No waiting for muffins to cool and frost. These come out of the oven already topped.

Ingredients and What They Bring to the Muffins

These muffins are made with simple, real ingredients that come together for maximum flavor. Here's what you need for these pumpkin muffins with icing:

• All-purpose flour - The base that gives the muffins structure.
• Pumpkin pie spice - A cozy mix for that classic pumpkin spice flavor.
• Cinnamon, nutmeg, cloves - Additional warm spices for extra depth.
• Salt - Balances sweetness and enhances flavor.
• Baking soda - The leavening that makes the muffins rise light and fluffy.
• Pumpkin puree - Moisture, color, and a mild natural sweetness.
• Egg - Helps bind the batter together.
• Sugar - Adds sweetness and tenderness.
• Vegetable oil - Keeps the muffins soft and moist.
• Nutella - The star topping, turning into a built-in frosting as the muffins bake.

Tip: You can make your own pumpkin pie spice by combining 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.

How to Make Pumpkin Muffins with Nutella

These muffins come together quickly, and the Nutella frosting bakes right on. Here's how to do it:

1. Place the flour, spices, salt, and baking soda into a large bowl.
2. Mix well.
3. In a medium bowl, combine pumpkin puree, egg, sugar, and vegetable oil.
4. Stir.
5. Add wet ingredients to dry ingredients.
6. Mix until well incorporated.

7. Divide the batter between 12 muffin cups. Add a heaping tablespoon of Nutella on top of each one.
8. Spread the Nutella lightly toward the edges. Try not to swirl it into the pumpkin.
9. Ready to bake.
10. Bake at 350°F for 20-25 minutes. Test with a toothpick in the center for doneness. Try to work the toothpick in around the Nutella to better see if the muffin is done.

11. Let the muffins cool in the pan for about 15 minutes, then gently lift them out and let them finish cooling on a wire rack.

Now dig into all that pumpkin and chocolate muffin deliciousness!

Mini Pumpkin Nutella Muffins

Want bite-sized versions? Mini muffins are a fun option for parties or lunchboxes.

You'll need a mini muffin pan. Most pans have 24 cavities, but check yours and adjust as needed. Fill each cavity about ⅔ full with batter to leave room for rising, then top with a teaspoon-sized dollop of Nutella. Mini muffins bake much quicker than full-size, so begin checking for doneness around the 10-minute mark.

Tips for Baking Perfect Muffins

A few small tricks will make your muffins bakery-worthy:

• Always preheat your oven to ensure even baking.
• Stir wet and dry ingredients together just until combined to avoid tough muffins.
• Check that your baking soda is fresh. Old leavening won't give you the rise you want.
• Use a scoop to portion the batter evenly for uniform muffins.
• Spread the Nutella gently on top without pressing it into the batter.
• Don't overfill the muffin cups - ⅔ full is just right.
• Test doneness by inserting a toothpick into the muffin center. It should come out clean or with a few crumbs.
• Rotate pans halfway through baking if your oven has hot spots.
• Cool the muffins in the pan for 15 minutes before moving to a wire rack to finish cooling.

Recipe Variations to Make Them Your Own

Part of the fun of these muffins is how versatile they are. Try one of these tasty twists:

• Nutella swirl muffins - If you prefer, lightly swirl the Nutella into the batter for a marbled effect.
• Chocolate chip pumpkin muffins - Fold in ½ cup chocolate chips to the batter before baking.
• Nut butter swap - Try peanut butter or almond butter on top instead of Nutella.
• Spiced-up muffins - Add a pinch of ground cardamom or allspice for an extra layer of warmth.
• Nutty crunch - Sprinkle chopped pecans, walnuts, or hazelnuts over the Nutella before baking.

How to Store, Freeze, and Reheat

Storing: Once cooled, place muffins in a single layer in an airtight container. Keep them at room temperature or in the fridge for up to 3 days.

Freezing: Cool muffins completely, then place them on a baking sheet to freeze individually. Wrap each in plastic wrap and store in a freezer bag or container for up to 3 months. Thaw overnight in the fridge before serving.

Reheating: Warm muffins in a 350°F oven or toaster oven for 5-10 minutes. This keeps the texture soft and the Nutella frosting delicious. For a quick option, microwave for 10-20 seconds, though the Nutella may soften more.

More Pumpkin Recipes

• Baked Pumpkin Donuts
• No Bake Pumpkin Cheesecake
• Pumpkin Cheesecake Brownies
• Pumpkin Chiffon Pie
• Pumpkin Pecan Bread

Find lots of delicious and easy muffin recipes right here on 2CM!