These Pumpkin Nutella Muffins are a fun and tasty treat! They combine the warm flavors of pumpkin with creamy Nutella, creating a delightful mix that’s perfect for breakfast or a snack.
Honestly, I can’t resist these muffins when they’re fresh out of the oven. The hazelnut swirl on top is just so tempting! Enjoy them with a cup of coffee for a cozy moment. ☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you’re looking for a gluten-free option, you can use almond flour or a gluten-free flour blend. Just make sure to adjust the liquid slightly as needed.
Pumpkin puree: Canned pumpkin is super convenient for this recipe. If you want to use fresh pumpkin, roast and purée it. But I find canned pumpkin has a consistent texture and flavor that’s hard to beat!
Vegetable oil: I like to use melted coconut oil for a hint of flavor. You could also use any neutral oil like canola or even applesauce for a lighter version.
Nutella: Absolutely essential for that chocolate-hazelnut swirl! If you’re seeking a vegan option, try a chocolate hazelnut spread made without dairy. The taste may vary, but it’ll still be delicious!
How Do I Get the Best Swirl with Nutella?
Swirling Nutella into the muffin batter can be tricky if you’re not careful! Here’s how to get that pretty marbled look:
- Fill the muffin cups about 2/3 full with the batter first.
- Using a spoon, place about a tablespoon of Nutella on top of each muffin.
- Grab a toothpick or a knife and gently swirl it through the batter, creating a marbled effect. Don’t overdo it—you want to maintain some distinct layers of both the muffin mix and Nutella!
With a light touch, you’ll have beautiful, swirly muffins that taste even better than they look!
Delicious Pumpkin Nutella Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (or any dairy/non-dairy milk)
For the Nutella Swirl:
- 1/2 to 3/4 cup Nutella (for swirling)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare these muffins and around 18-22 minutes for baking. Plus, let them cool for a bit before serving. Total time added together gives you around 40 minutes. Perfect for a quick weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or give it a light coat of grease.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This mixes everything together and helps the muffins rise nicely.
3. Blend the Wet Ingredients:
In a large bowl, pour in the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk. Whisk it all together until it’s smooth and creamy. You’re building the delicious base of your muffins!
4. Combine the Ingredients:
Next, slowly add the dry ingredients to the pumpkin mixture. Gently fold everything together just until you no longer see flour. Be careful not to overmix – a few lumps are just fine!
5. Fill the Muffin Cups:
Spoon your batter into the prepared muffin tin, filling each cup about 2/3 full. This gives the muffins room to rise without overflowing.
6. Add the Nutella Swirl:
Drop about a tablespoon of Nutella onto the top of each muffin. Use a toothpick or a knife to swirl it through the batter. Don’t overdo it; a little swirl is all you need for that gorgeous marbled effect!
7. Bake the Muffins:
Now, pop the muffin tin in the oven and bake for about 18-22 minutes. To check if they’re done, insert a toothpick into the middle of a muffin (just avoid the Nutella), and if it comes out clean, they’re ready!
8. Cool the Muffins:
Once they’re baked, take them out and let them cool in the pan for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely. It’s important to let them breathe a little!
9. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. If you’re feeling indulgent, add a little more Nutella on top before serving. Perfect for breakfast or an afternoon snack!
Enjoy your moist and flavorful Pumpkin Nutella Muffins with that irresistible chocolate-hazelnut swirl! Happy baking!
Can I Substitute the Pumpkin Puree?
Absolutely! If you can’t find pumpkin puree, you can substitute it with applesauce for a slightly different flavor and moisture. For a richer flavor, try using butternut squash puree!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap and foil, and they should keep well in the freezer for up to 2 months.
Can I Make These Muffins Vegan?
Yes, you can! Substitute the eggs with 1/4 cup of applesauce or a flax egg (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken). Replace the milk with a non-dairy alternative like almond or oat milk, and use a vegan chocolate hazelnut spread instead of Nutella.
What Should I Do If My Muffins Are Overbaked?
If your muffins are a bit overbaked, try adding a dab of Nutella or a drizzle of chocolate sauce on top to add moisture and richness. You can also serve them with butter or a cream cheese spread to enhance the flavor!
