These Pumpkin Nutella Muffins are soft, fluffy, and full of warm fall flavors! With creamy Nutella swirled inside, every bite is like a cozy hug!
Honestly, the combination of pumpkin and Nutella is pure magic! They make a perfect snack or breakfast treat. I like to enjoy mine warm with a cup of coffee. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you’re gluten-free, try using a gluten-free flour blend. It usually works well in baking without altering the taste much.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling. For a twist, you can use sweet potato puree or even mashed banana for a different flavor!
Granulated Sugar: Regular granulated sugar is great, but you can replace it with brown sugar for extra moisture and a hint of caramel flavor. Maple syrup can also be a nice natural sweetener, but adjust the liquid in the recipe accordingly.
Nutella: If you’re looking for a dairy-free option, try sunflower seed butter or almond butter. They’ll give a different but still tasty flavor!
How Do You Get the Perfect Swirl with Nutella?
Swirling Nutella into the muffin batter can be tricky. Here’s how to make sure you get that beautiful marbled effect:
- Start by spooning in the pumpkin batter and then add a dollop of Nutella in the center.
- Top with more pumpkin batter, almost filling the cup.
- Use a toothpick or knife to gently swirl the Nutella into the batter. Don’t overdo it; just a few turns will create a lovely marbled look!
Keep the swirling light to see streaks of Nutella peeking through once baked. Enjoy watching those delicious swirls come to life!
How to Make Pumpkin Nutella Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Wet Ingredients:
- 1 cup (240g) canned pumpkin puree
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk
- For Swirling:
- About 3/4 cup (225g) Nutella spread
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes of baking time, for a total of around 35-40 minutes. You’ll be enjoying these delicious muffins in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for ensuring your muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray or butter.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, ginger) until well combined. This helps distribute the leavening agents and spices evenly throughout the batter.
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, eggs, granulated sugar, oil (or melted butter), vanilla extract, and milk. Whisk everything together until it’s smooth and well blended. This combination will make your muffins moist and delicious!
4. Combine Wet and Dry Ingredients:
Now, slowly add the wet mixture to the dry mixture. Stir gently until just combined; be careful not to overmix! It’s okay if there are a few lumps. Your batter should be thick and ready for the muffin tin.
5. Fill the Muffin Cups:
Spoon about a tablespoon of the pumpkin batter into each muffin cup. Next, add about a teaspoon of Nutella on top of the pumpkin batter in each cup. Then, add another spoonful of pumpkin batter to fill the cup almost to the top.
6. Swirl the Nutella:
Using a toothpick or a small knife, very gently swirl the Nutella into the pumpkin batter. You want to create a marbled effect without overmixing. Just a few swirls will do!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You can check if they’re done by inserting a toothpick in the center of the muffins—if it comes out clean (but not through the Nutella), they’re good to go!
8. Cool the Muffins:
Once baked, allow the muffins to cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
Enjoy!
These Pumpkin Nutella Muffins are perfect warm or at room temperature. Enjoy the cozy pumpkin flavors and the rich swirls of Nutella with your favorite drink or as a delightful snack!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. About 2 cups of fresh pumpkin should yield the equivalent of one cup of canned pumpkin after cooking.
Can I Substitute the Granulated Sugar?
Absolutely! You can use brown sugar for a richer flavor, or try coconut sugar for a healthier alternative. If you’re looking for a liquid sweetener, maple syrup works too; just reduce the milk slightly to maintain the batter’s consistency.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap each muffin individually and store them in a freezer-safe bag for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to mix in chocolate chips, nuts, or dried fruit like cranberries for added texture and flavor. Just keep in mind that adding too many extras may alter the texture and baking times slightly.
