Pumpkin Nutella Muffins

Name: Pumpkin Nutella Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups (210 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 cup (120 ml) canola or vegetable oil; 1 cup (200 g) granulated sugar; 2 large eggs (100 g), at room temperature; 1 cup (240 g) pure pumpkin puree; 1/2 cup (150 g) Nutella

September 13, 2019 By Maria 35 Comments

Jump to Recipe·Print Recipe

Enjoy a fall-inspired breakfast with these easy, flavorful Pumpkin Nutella Muffins. Muffin tins are filled with this pumpkin spiced batter and swirled with Nutella for the perfect treat. Make these muffins in just 30 minutes.

A good pumpkin muffin on a brisk fall day with a hot cup of coffee makes me so happy! The flavors and aroma of pumpkin pie spice are reminiscing of all things fall. Traditional pumpkin-spiced muffins have a swirl of Nutella on top and baked to perfection. These next-level pumpkin Nutella muffins are easy to make for a delicious breakfast or afternoon treat.

Why this recipe works

Packed with fall flavors.
Made in just 30 minutes.
Traditional pumpkin muffins upgraded with Nutella.
The batter can be baked in a loaf pan.
Freezer-friendly muffins to keep on hand for a quick breakfast.

Before you begin

Take out the following baking equipment.

Muffin pan
Cupcake liners
Measuring cups and spoons
2 medium bowls
Whisk
Silicone spatula
Toothpick
Wire cooling rack

Read the recipe through from start to finish.

Understanding Ingredients

Baking powder and baking soda help make these muffins light and fluffy. As leavening agents, baking powder and baking soda produce the necessary gases for the muffins to rise. Using too little will not provide the proper rise to the muffins, and using too much will cause the muffins to rise quickly and then collapse.

The four spices used in these muffins are ground cinnamon, ground ginger, ground nutmeg, and ground cloves. They are typical fall spices that are also common ingredients in pumpkin pie spice. If you have pumpkin pie spice on hand, you can substitute with 1 3/4 teaspoons for the spices listed in this recipe.

Granulated sugar is the sweetener of choice in these muffins, which is typical in most muffins. However, for an extra depth of flavor that complements the pumpkin, you can use a 50/50 ratio of brown sugar to granulated sugar. Doing this will also add more moisture to your muffins.

How to make pumpkin puree from scratch

Carving pumpkin vs. Pie pumpkin

To make pumpkin puree, it’s key to select a baking pumpkin. Wait, what? Is that different than the ones you find at the pumpkin patch? Yes, it is! At the patch or outside of supermarkets, you will find carving pumpkins, which are designed for turning into jack-o’-lanterns. These types of pumpkins have less flesh and a thinner skin to them (thus making it easier to carve). They also have higher water content.

Pie pumpkins, which are also known as sugar pumpkins, are your go-to for making pumpkin puree from scratch. They are much smaller than carving pumpkins and can be found in the produce section of the supermarket. Pie pumpkins are sweeter and have much more flesh for cooking and baking than carving pumpkins.

Roasting pumpkin for puree

Preheat oven to 400°F/204°C. Line a sheet pan with foil and set aside.
Remove the stem and split the pumpkin in half (top to bottom). Using a large metal spoon, scoop out the seeds and fiber. Reserve seeds for roasting, if desired.
Season the flesh with salt and lay halves, flesh side down, on the prepared sheet pan. Roast in preheated oven for about 30 to 40 minutes, or until a knife can be easily inserted into the pumpkin (test the thickest part of the pumpkin).
Remove the sheet pan to a cooling rack and allow the pumpkin to cool enough to handle. Using a large spoon, remove the roasted flesh of the pumpkin and add to the bowl of a food processor. Process until the flesh is smooth. Store in the refrigerator for up to 1 week.

How to make pumpkin Nutella muffins

Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the spices until combined.

Combine wet ingredients. In another medium bowl, whisk together the oil, sugar, eggs, and pumpkin until combined. Pour the wet ingredients into the dry ingredients and carefully fold together until just combined. It’s normal for the batter to be lumpy and thick. Do not overmix the batter.

Divide the batter. Scoop or spoon the batter into a prepared muffin tin filling only until 3/4 full. Drop about one teaspoon of Nutella over each muffin and swirl with a toothpick.

Bake. Place your muffin tin into a preheated (425°F/217°C) oven for 5 minutes. Reduce the oven temperature to 350°F/177°C and continue baking for an additional 15-17 minutes or until a toothpick inserted into the center comes out clean.

Cool. Allow the muffins to cool for 5 minutes in the hot pan. Remove the muffins and set onto a wire rack to finish cooling to room temperature.

Common muffin mistakes and how to fix them

Sometimes our muffins don’t always turn out the way we hoped. Here are some things you can do to avoid these common problems.

Dense muffins. Muffins should be soft, light, and airy when you bite into them. The amount you mix the batter can have a significant outcome on the texture. Overmixing muffin batter will crush its air bubbles and result in a dense muffin. To ensure a light texture, only mix until the ingredients are just moistened. Resist the urge to stir the mixture until smooth and lump-free. The final batter should be lumpy and thick.

Overfilled muffin tins. The ideal muffin is baked tall with a lovely dome shape. Filling your muffin tin to the top will not create the perfect muffin and instead will result in a batter that rises and spills over, leaving undesirable muffin tops that are difficult to remove from the pan. Fill each muffin only 3/4 full.

Soggy bottoms. This can happen if muffins sit in the hot pan for too long. To avoid soggy-bottomed muffins, allow your baked muffins to cool for 5 minutes in the hot pan and then remove and set them over a wire rack to cool to room temperature.

How to freeze muffins

Muffins store well in the freezer. It’s the perfect snack to keep on hand for a quick morning breakfast or afternoon pick-me-up. Store your muffins in a freezer-safe bag or container in the freezer for up to 3 months. Allow the muffins to thaw overnight in the refrigerator. For a quicker option, you can reheat them in the microwave for 30-45 seconds.

Tips and takeaways

If you don’t want to use cupcake liners for your muffins, then grease the muffin tin (the base and sides of each cup) with a vegetable oil or nonstick baking spray. However, note that using muffin liners will keep your muffins fresher longer.
Substitute the Nutella swirl with your favorite nut butter. Almond butter is a delicious addition that pairs well with pumpkin. If you don’t have Nutella on hand, you could also mix in 140 g (3/4 cup) semi-sweet chocolate chips into the muffin batter. Typically, I combine my chocolate chips with a bit of flour to help prevent them from sinking in the batter during baking.

For more fall-inspired desserts, try these recipes…

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Pumpkin Nutella Muffins. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!