These Pumpkin Nutella Muffins are bursting with sweet pumpkin, cozy fall flavors, and swirled with creamy Nutella. They’re easy to whip up from scratch and ready in less than a half hour. If you’re a Nutella and pumpkin lover, these muffins are the perfect treat for you!

shot of nutella pumpkin muffins

I’ve shared a lot of pumpkin recipes lately, but I couldn’t resist one more: these Pumpkin Nutella Muffins.

Soft, spiced, and just a little indulgent, they’re the perfect way to enjoy pumpkin without jumping ahead to peppermint and chocolate holiday flavors just yet.

Nutella makes everything better, and I’ll admit, I have a tiny obsession with it.

I can’t keep a jar in my pantry for more than a few days, and yes, sometimes I eat it straight from the spoon…oops! These muffins let me indulge that obsession in the most delicious way.

a pumpkin nutella muffin on a piece of burlap

But when I got the urge to make some muffins, I knew Nutella would pair perfectly with pumpkin. Am I right or am I right?

What Makes These Pumpkin Nutella Muffins so Great:

  • These muffins bake up soft, moist, and full of pumpkin flavor. The batter is sweet, with hints of cinnamon and nutmeg, which creates the ultimate base.
  • And then there’s the Nutella. The tops of the muffins are swirled with Nutella, creating a frosting-like topping. Man, oh man, is it good!
  • You can make them – from scratch – in less than 30 minutes! Just two bowls, some measuring tools, and a muffin is all you need to make these babies.
a muffin that's been cut in two with nutella spilling out of it

These Nutella muffins are my favorite fall muffin. Soft, flavorful and full of pumpkin and Nutella, what more could you ask for?

These cuties are delicious right out of the oven, when the Nutella is still warm and melty.

Cooking Tips

  • When buying the pumpkin, be sure to get canned pumpkin and not pumpkin pie mix! Otherwise your muffins will be very sweet!
  • Be sure not to over stir the muffin mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your muffins.
  • If the Nutella is too hard to swirl into the muffins, you can warm it in the microwave for about 8-10 seconds to melt it a little.

Variations

  • Add some chopped nuts to create a crunch! Pecans, walnuts, and of course hazelnuts would all be great options.
  • Substitute half of the flour for whole wheat flour to get more fiber into these muffins!
  • Out of Nutella? I can relate. Try melted chocolate instead.
pumpkin muffins on a cutting board

Ingredients

Get ready to bake something warm, cozy, and irresistibly sweet! These ingredients come together to create a spiced pumpkin treat with a gooey Nutella twist. Gather your flour, sugars, spices, pumpkin, and a touch of chocolatey goodness, and let’s get started!

  • all-purpose flour
  • white sugar
  • light brown sugar
  • baking powder
  • baking soda
  • salt
  • pumpkin pie spice
  • ground cinnamon
  • eggs
  • vanilla bean paste, or vanilla extract
  • pure pumpkin
  • melted coconut oil, or vegetable oil
  • Nutella

How to Make Pumpkin Nutella Muffins

Follow these simple steps to bake a dozen irresistible muffins!

  1. Preheat oven to 375F. Line a 12 count muffin pan with paper liners or grease with some cooking spray. Set aside.
  2. In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set the bowl aside.
  3. In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
  4. Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.
  5. Spoon the pumpkin mixture into prepared muffin pan, filling 3/4 of the way full for each cup.
  6. Drop about 1 teaspoon of Nutella into the top of each muffin cup. Gently swirl with a knife.
  7. Bake for 20-22 minutes, or until muffins are golden and toothpick inserted into middle comes out clean.
  8. Remove from oven and let cool for 10 minutes. Enjoy!

More Easy Pumpkin Recipes You’ll Love:

a pumpkin nutella muffin on a piece of burlap

Pumpkin Nutella Muffins

Yield: 18 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These Pumpkin Nutella Muffins are bursting with sweet pumpkin, cozy fall flavors, and swirled with creamy Nutella. They're easy to whip up from scratch and ready in less than a half hour. If you're a Nutella and pumpkin lover, these muffins are the perfect treat for you!
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Ingredients
 

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 1½ cups pure pumpkin
  • ¾ cup melted coconut oil OR vegetable oil
  • ⅓ cup Nutella

Instructions
 

  • Preheat oven to 375℉. Line two 12-count muffin pan with paper liners or grease with cooking spray (this recipes makes approximately 18 muffins). Set aside.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
  • In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.
  • Spoon mixture into prepared muffin pan, filling 3/4 of the way full for each cup. Drop about 1 teaspoon of nutella into the top of each muffin cup. Gently swirl with a knife.
  • Bake for 20-22 minutes, or until muffins are golden and toothpick inserted into middle comes out clean. Remove from oven and let cool for 10 minutes, then remove to a wire rack to cool completely.

Notes

  • If Nutella is hard to spread into muffin pan, you can warm in the microwave for about 8-10 seconds to make it easier to swirl.
  • Muffins will last in an airtight container at room temperature for up to 4 days.
  • See my tips and tricks for making these Pumpkin Nutella Muffins above the recipe box.
Serving: 1g, Calories: 243kcal, Carbohydrates: 34g, Protein: 3g, Fat: 11g, Saturated Fat: 10g, Cholesterol: 18mg, Sodium: 138mg, Potassium: 117mg, Fiber: 1g, Sugar: 21g, Vitamin A: 3204IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle Bialas
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.