These Pumpkin Nutella Muffins are easy-to-make delicious treats that blend the rich, spicy pumpkin flavor of fall with the irresistibly creamy and nutty goodness of Nutella. Bonus! These pumpkin muffins bake up with the frosting already on them! Serve them as a snack, sneak them for breakfast, or top them with ice cream for dessert.
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Homemade muffins are easy and fun to make and are loved by young and old alike. There is such a wide variety of flavors and combinations that you will never run out of ideas. And they’ll deliver on flavor, texture, and deliciousness every time. Whether enjoyed as a hearty breakfast, a quick snack, or dessert, homemade muffins say I love you or thinking about you to family, friends, and neighbors.
Muffins can be made sweet or savory and can be adapted for different diets. They can be plain or infused with a wide assortment of add-ins from fruit to nuts, vegetables to spices. You can serve them plain, with powdered sugar, sweet crumbs, or frosting. It’s all good! Don’t miss my favorites - Banana Oat Chocolate Chip Muffins, Chocolate Chip Pumpkin Muffins, and Sweet Potato Muffins.
Why This is the Best Pumpkin Nutella Muffins Recipe
Most all the pumpkin Nutella muffin recipes are swirled. These have the extra yumminess and convenience of frosting themselves as they bake.
Moist muffins (which could be called cupcakes) with a nice spicy pumpkin pie flavor covered with a frosting of Nutella that you actually put on before you bake them.
So easy and so flavorful that you will want to make them again and again.
Oh, and they're the ultimate Halloween pumpkin muffins. Orange pumpkin and brown Nutella make the perfect color combo for Halloween.
Here's what you need for these pumpkin and chocolate muffins:
- All-purpose flour
- Pumpkin pie spice - if you don't have any on hand, make your own by combining 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves
- Baking soda
- Pumpkin puree - make sure to use puree and not pumpkin pie filling
- White granulated sugar
- Vegetable oil
- Nutella chocolate hazelnut spread
How to Make Pumpkin Nutella Muffins
- Place the flour, spices, salt, and baking soda into a large bowl.
- Mix well.
- In a medium bowl, combine pumpkin puree, egg, sugar, and vegetable oi.
- Add wet ingredients to dry ingredients.
- Mix until well incorporated.
- Divide the batter between 12 muffin cups. Add a heaping tablespoon of Nutella on top of each one.
- Spread the Nutella lightly toward the edges. Try not to swirl it into the pumpkin.
- Ready to bake.
- Bake for 20-25 minutes at 350°F. 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.
Let the muffins cool in the pan for about 15 minutes then lift gently them out and let them finish cooling on a wire rack. Now dig into all that pumpkin and chocolate muffin deliciousness!
Recipe Tips for Baking Perfect Pumpkin Muffins
- Ensure your oven reaches the desired temperature before placing the muffins inside. A properly preheated oven ensures even baking.
- When combining wet and dry ingredients, stir just until they're mixed. Over-mixing can result in tough muffins.
- For leavening agents like baking powder or baking soda, make sure they're not expired to ensure the muffins rise properly.
- For consistent muffin sizes, use an ice cream scoop or ¼ cup measure to distribute the batter equally into muffin tins.
- When adding the Nutella on top, use a small spoon or toothpick to gently spread it evenly over the batter. Do not press it into the batter.
- Don't overfill the muffin cups. Fill muffin cups about ⅔ full to allow space for the muffins to rise without spilling over.
- Check for doneness by inserting a toothpick or skewer into the muffin toward the center but avoiding the Nutella on top. The muffins are done if it comes out clean or with a few crumbs.
- If your oven has hot spots, consider rotating the muffin tin halfway through the baking time for even browning.
- Once baked, let the muffins sit in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
Recipe Variation - Nutella Pumpkin Mini Muffins
You'll need a mini muffin pan for this. Most standard mini muffin pans have 24 cavities, but this can vary, so adjust the quantity of batter accordingly.
Fill each mini muffin cavity about ⅔ full with the pumpkin batter. This will ensure they have room to rise without overflowing.
Use a smaller amount of Nutella for each mini muffin since they have less surface area. A small dollop using a teaspoon should suffice.
Mini muffins bake faster than their regular-sized counterparts. While the exact time might vary, generally you'll want to start checking for doneness around 10 minutes into baking.
How to Store, Freeze, and Reheat
Storing Freshly Baked Muffins: Once your muffins have cooled completely on a wire rack, place them in a single layer in an airtight container. Store the muffins at room temperature or in the refrigerator. They'll typically stay fresh for up to 3 days.
Freezing Muffins: Cool the muffins completely before freezing. Place the muffins on a baking sheet with room between them. Freeze the muffins. Once frozen, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe container or plastic freezer bag. Muffins can be frozen for up to 3 months. Thaw them in the fridge overnight.
- Oven or Toaster Oven: Preheat your oven or toaster oven to 350°F. Place the muffins on a baking sheet and heat for 5 to 10 minutes, or until they're warmed through. This method helps retain the muffin’s texture.
- Microwave: If you're using a microwave, place the muffin on a microwave-safe plate and heat it on high for 10 to 20 seconds. Keep in mind that the Nutella topping might become a bit more liquid.
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!
Pumpkin Nutella Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup pumpkin puree
- 1 egg
- 1 cup sugar
- ⅝ cup vegetable oil
- 12 heaping tablespoons Nutella
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray or you can use cupcake liners.
- In a large bowl, mix all dry ingredients up to pumpkin. Stir well.
- In a medium bowl, mix together pumpkin, egg, sugar and vegetable oil. Pour into dry ingredients and mix until well incorporated.
- Scoop pumpkin batter into each cavity, dividing it equally.
- Top with a heaping tablespoon of Nutella and swirl gently to cover entire surface, trying not to mix it with the pumpkin batter. I used a toothpick for spreading it out to the edges.
- Bake for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Try to avoid the Nutella as it makes it difficult to see if the muffin is done.
- Allow the muffins to cool for about 15 to 20 minutes then gently lift them out with a knife or fork. Cool them completely on a wire rack.
This post has been updated with new photos and step-by-step directions. It was first published on September 12, 2016.