Pumpkin Nutella Muffins

a pumpkin nutella muffin on a piece of burlap

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!

Course Breakfast, Dessert

Cuisine American

Keyword muffins, nutella, pumpkin

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 243

Author Gayle Bialas

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.

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