Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F/217°C. Line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and the spices until well combined. Set aside.
- In another medium bowl, whisk together the oil, sugar, eggs, and pumpkin until combined. Pour the wet ingredients into the dry ingredients. Fold together until just combined. Careful not to overmix.
- Spoon the batter into cupcake liners until 3/4 full. Drop about 1 teaspoon of Nutella over each muffin and swirl with a toothpick.
- Bake in preheated (425°F/217°C) 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 and then remove and set on a wire rack to completely cool.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes