Indulge in the perfect fall treat with these moist and fluffy Pumpkin Nutella Muffins! Made with just 10 simple ingredients and in 30 minutes, you’ll enjoy the perfect blend of cozy pumpkin spice flavors swirled with creamy Nutella in every bite!
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Autumn is a special time in our home, and one of our favorite family traditions is baking warm, flavorful fall treats together. Your kitchen will be filled with a wonderful aroma of fall spices. My kids especially love baking these muffins (the big question is who gets to swirl the Nutella into the batter!). Other favorites include pumpkin cinnamon rolls and baked pumpkin donuts.
Like most of my breakfast recipes, you’ll find this one’s easy to make using a simple list of ingredients. You can whip up these moist and super soft pumpkin muffins in 1 bowl without a mixer for a quick breakfast or a sweet treat guaranteed to satisfy your cravings.
Ingredient You'll Need
The good news is that you’ll only need 10 ingredients for these easy pumpkin Nutella muffins. Nothing fancy here, just good old staple baking ingredients that transform into the most delicious fall breakfast treat!
- All-purpose flour: We’re using regular, all-purpose flour. It’ll give your muffins the perfect amount of tenderness. I always use unbleached and unbromated flour (King Arthur flour is my go-to!).
- Baking powder and baking soda: These leaveners will create the perfect rise in your muffins for a light and airy texture.
- Pumpkin pie spice: Feel free to substitute 1½ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves for the pumpkin pie spice.
- Salt: All baked goods need a bit of salt! It helps enhance the flavors of the other ingredients and balance the sweetness.
- Vegetable oil: Oil will keep your muffins moist with a soft crumb!
- Sugar: We’re using granulated sugar as the sweetener.
- Eggs: You’ll need 2 eggs to bind the batter together and keep the texture fluffy. Bring eggs to room temperature.
- Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie mix. There should be no flavors added!
- Nutella: Use your favorite chocolate hazelnut spread. You can also substitute with any nut butter of your choice. Warm your spread a bit to make it easy to swirl into your muffin batter.
Step-By-Step Instructions
Before you begin: Preheat the oven to 425°F/217°C. Line a 12-count muffin pan with cupcake liners.
Step 1: Whisk the oil, sugar, eggs, and pumpkin in a medium bowl.
Step 2: Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients. Fold together until just combined.
Step 3: Fill the muffin liners ¾ full.
Step 4: Using a knife or toothpick, swirl 1 teaspoon of Nutella into the center of each muffin.
Step 5: Bake for 5 minutes, then reduce the oven temperature to 350°F/177°C and bake for 15-17 minutes.
Step 6: Cool the muffins in the hot pan for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips For Perfect Muffins
It doesn’t get any easier than one bowl and no mixer to make your muffins. And with a few simple tricks, you’ll have the perfectly delicious pumpkin Nutella muffins every time.
- Measure the flour correctly: I always recommend weighing ingredients for the most accurate results. But if you don’t have a kitchen scale, then use the spoon-and-level method to measure your flour. Spoon the flour into your measuring cup without packing it down, and then use a knife to level it.
- Don’t overmix the batter: Resist the urge to keep mixing once everything is incorporated. Otherwise, your muffins will become tough and chewy, more like a bread texture. Only mix the batter until just combined with no pockets of flour.
- Fill muffin tins ¾ full: This will give the muffins the perfect rise without overflowing. You can use a cookie scoop or pastry bag to make it easier to fill each muffin liner.
- Use an initial high oven temperature: You’ll want to bake the muffins at a very hot temperature for 5 minutes and then reduce the heat for the remaining time. This initial high temperature helps the muffins rise quickly for extra height, and then the centers will continue to bake during the remaining time.
Storage & Freezing Tips
- To Store: These muffins are best eaten the same day they’re made. However, they can be stored at room temperature in an airtight container for up to 2 days or in the fridge sealed tightly for up to 1 week.
- To Freeze: You can freeze the pumpkin muffins for up to 3 months. When ready to serve, thaw them in the refrigerator overnight. I love popping them in the microwave for a few seconds to warm them up.
Frequently Asked Questions
Absolutely! Make sure to drain the excess liquid from the fresh puree.
Yes! Nuts or chocolate chips are a delicious addition. You can add up to 1 cup of mixins.
Yes! Line a mini muffin pan with liners or spray with nonstick spray. Fill each mini muffin to the top with batter and bake in a preheated 350°F/177°C for 11-13 minutes or until a toothpick inserted into the center comes out clean.
More Pumpkin Recipes You'll Love
- Gingersnap Pumpkin S’mores Pop Tarts
- Pumpkin Macarons
- Pumpkin Custard
- Brown Butter Pumpkin Pie
- Pumpkin Spice Sugar Cookies
I hope you love these One-Bowl Pumpkin Nutella Muffins as much as we do and that they become a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
One-Bowl Pumpkin Nutella Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Indulge in the perfect fall treat with these moist and fluffy Pumpkin Nutella Muffins! Made with just 10 simple ingredients and in 30 minutes, you’ll enjoy the perfect blend of cozy pumpkin spice flavors swirled with creamy Nutella in every bite!
Ingredients
- 120 g (½ cup) vegetable oil
- 200 g (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 240 g (1 cup) pure pumpkin puree
- 210 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 150 g (½ cup) Nutella
Instructions
- Preheat oven to 425°F/217°C. Line a 12-count muffin pan with muffin liners. Set aside.
- In a medium bowl, whisk the oil, sugar, eggs, and pumpkin until combined.
- Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients and fold together until just combined. Careful not to overmix.
- Fill the muffin liners ¾ full. Drop about 1 teaspoon of Nutella over each muffin and swirl with a toothpick or knife.
- Bake in the oven for 5 minutes. Reduce 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.
- Allow the muffins to cool for 5 minutes in the hot pan, then remove them and set them on a wire rack to cool completely.
Notes
Storing: Keep covered at room temperature for up to 2 days or refrigerated for up to 1 week.
Freezing: 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 quick option, you can reheat them in the microwave for 30-45 seconds.
Pumpkin Pie Spice: You can use store-bought or make homemade pumpkin pie spice. If you have the spices on hand you could instead mix 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Mini Muffins: Line a mini muffin pan with liners or spray with nonstick spray. Fill each mini muffin to the top with batter and bake in a preheated 350°F/177°C for 11-13 minutes or until a toothpick inserted into the center comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
Diana says
These pumpkin Nutella muffins sound like they have it all in the dessert department. I'm going to be making these soon.
Maria says
Thank you, Diana! I think you will love them! Happy Baking!
Amy Liu Dong says
Who doesn't love this muffins, pumpkin and nutella taste like heaven to me. Love it!
Marta says
My family is going to lose their minds when I serve these pumpkin nutella muffins for breakfast this weekend. We're huge fans of both flavors.
Maria says
If you love both flavors then you will definitely love them combined! Have a wonderful weekend and happy baking!
Sophia says
Nutella with pumpkin is such a delicious and unique combination, it makes such tasty muffins. This will definitely be brunch staple this fall!
Maria says
Thank you! I think you love the recipe Sophia! Happy Baking!
Stine Mari says
Very innovative combination! I'm sure the nuttiness of nutella compliments the fall flavors of a pumpkin muffin very well! Excited to try this one!
Maria says
Thank you so much, Stine! It is such a lovely combination of flavors and I hope you love it as much as we do!
Leslie says
First of all, this recipe is just beautiful! But more importantly, I'm LOVING the flavors used in this! Nutella and pumpkin together is such a great idea!!!
Maria says
Thank you so much, Leslie! I love the combination of these flavors and can't get enough of it during the fall 🙂
Meesha says
Wow, the combination of pumpkin and nutella is super good ! Love how detailed this blog post is and the tips are really useful! Thanks for sharing
Maria says
You are very welcome Meesha! So happy you found useful information in this post. Hope you love these muffins!
Lesli Schwartz says
I guess I need to start thinking about fall recipes! Love the addition of the Nutella in this pumpkin muffin recipe!
Maria says
Thank you, Lesli! I'm excited about all the fall recipes already (it's my favorite season) 🙂
Taleen | Just As Tasty says
I'm already a huge fan of pumpkin muffins, but the fact that you added Nutella just takes these to a whole new level. Delicious!
Maria says
Thank you, Taleen! I love the combination of the pumpkin and Nutella!
Chef Dennis says
It's getting closer to pumpkin season and I will definitely be making your OMG delicious muffins!!
Maria says
I'm so excited for fall and these are my favorite muffins. I hope you love them too!