These Pumpkin Nutella Muffins are an amazing treat! They are soft, moist, and packed with pumpkin goodness, making your mornings extra yummy.
Plus, who doesn’t love a swirl of Nutella in their muffins? It’s like finding a sweet surprise in each bite. I just can’t resist these fluffy delights! 😋
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show. You can use canned pumpkin puree for convenience, or make your own from fresh pumpkins. Just cook, blend, and strain it. Both options work well!
Nutella: This chocolate hazelnut spread adds rich flavor. If you need a substitute, try peanut butter or almond butter for a different twist. You can even use a chocolate spread if you’re looking for alternatives.
Sugars: I use both granulated and brown sugar for depth of flavor. If you prefer a healthier option, coconut sugar or a sugar substitute can work, but the texture may differ a bit.
Vegetable Oil: This keeps the muffins moist. You can substitute with melted coconut oil, or even unsweetened applesauce for a lighter version.
How Do I Get Perfectly Swirled Muffins?
Swirling Nutella into muffins can be tricky. Here’s how to do it right:
- After filling the muffin cups, drop a teaspoon of Nutella right on top of the batter.
- Use a skewer or a knife to gently swirl the Nutella into the batter without mixing completely. Think of it as creating a marbled effect.
- Avoid over-mixing; you still want to see those swirls for a beautiful finish.
This will give you that delicious surprise bite of Nutella in each muffin! Keep an eye on the baking time, as every oven is different. Happy baking!
Delicious Pumpkin Nutella Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 cup milk
- 1/2 cup Nutella (plus extra for swirling and topping)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, plus an additional 18-22 minutes to bake. Don’t forget to allow some time for cooling before enjoying your delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. This helps to evenly distribute the leavening agents and spices. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, crack in the two eggs and mix them with granulated sugar and brown sugar until nicely combined. Then, add the vegetable oil, pumpkin puree, vanilla extract, and milk. Stir the mixture until it’s smooth and creamy.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir it gently until just combined—be careful not to overmix, as this can make the muffins tough!
5. Add Nutella:
Fold in 1/2 cup of Nutella gently into the batter, allowing it to create lovely pockets of chocolate hazelnut goodness throughout the muffins.
6. Fill the Muffin Cups:
Use a spoon or ice cream scoop to divide the batter evenly among the muffin cups, filling each one about 2/3 full.
7. Swirl the Nutella:
Drop about 1 teaspoon of Nutella on top of each filled muffin cup, then use a knife or skewer to swirl it gently into the batter. This makes for a beautiful, marbled look.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. When done, a toothpick inserted into the center should come out clean or with just a few moist crumbs.
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. After that, you can transfer them to a wire rack to cool completely.
10. Enjoy Your Treat!
If you’d like, spread a little more Nutella on top of the muffins while they are still warm for an extra touch of decadence. Enjoy your moist and tender pumpkin muffins swirled with delicious Nutella!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just cook, blend, and strain the pumpkin to get a smooth puree. Make sure to let it cool before adding it to the batter.
How Should I Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Just thaw them at room temperature or warm in the microwave when you’re ready to enjoy!
What Can I Substitute for Vegetable Oil?
If you prefer not to use vegetable oil, options like melted coconut oil, melted butter, or even applesauce can work. Keep in mind that substituting with applesauce will yield a lighter muffin.
Can I Make These Muffins Vegan?
Yes! To make them vegan, use a flaxseed meal or chia egg as a substitute for eggs. For the milk, any plant-based milk like almond, soy, or oat milk can be used. Replace the sugar with vegan sugar to keep it all plant-based.
