These Pumpkin Nutella Muffins are a tasty treat that mix pumpkin’s warm flavor with creamy Nutella. Perfect for breakfast or a snack, they smell amazing while baking!
Just imagine biting into one and getting that gooey Nutella surprise! I love enjoying them warm with a cup of coffee—it’s the best way to start the day! ☕💖
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the muffins. If you’re looking for a gluten-free option, you can swap it with a 1:1 gluten-free flour blend. I’ve tried it, and the muffins turned out great!
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin adds a wonderful depth of flavor. If you don’t have pumpkin, mashed bananas or applesauce could work as a substitute, but it will change the taste.
Nutella: This is the star of the show! If you need a dairy-free option, try using sunflower seed butter or a dairy-free chocolate spread. They won’t be the same but can add a fun twist.
Vegetable Oil: While vegetable oil keeps muffins moist, you can replace it with melted coconut oil or unsweetened applesauce for a lighter option.
What’s the Best Way to Swirl Nutella into Muffins?
Swirling the Nutella can feel tricky, but it’s actually quite simple! Here are some tips for getting that perfect marbled look:
- Spoon a small amount of batter into the muffin cup, then dollop the Nutella on top. This helps it stay centered.
- Use a toothpick or knife to gently swirl the Nutella into the batter without mixing it completely in. Just a couple of quick swirls are enough.
- Don’t overdo it! You want to see that beautiful Nutella ribbon when the muffins are done.
This technique adds an element of surprise and makes each bite delightful, with rich Nutella and pumpkin flavors mingling perfectly.
How to Make Delicious Pumpkin Nutella Muffins
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- About ½ cup Nutella (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 18-22 minutes to bake. You’ll be enjoying freshly baked muffins in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it thoroughly so the muffins don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures that all the leavening agents and spices are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and well blended.
4. Combine Dry and Wet Mixtures:
Add the dry ingredients to the wet ingredients gradually. Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Prepare for Nutella:
Spoon about a tablespoon of the muffin batter into each muffin cup. Then, add a dollop (about a teaspoon) of Nutella on top of this first layer of batter.
6. Fill and Swirl:
Top with the remaining batter, filling each muffin cup about 3/4 full. Add an additional small spoonful of Nutella on top of each muffin and use a toothpick or a knife to gently swirl it in for that beautiful marbled effect.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick near the edges (not through the Nutella!). It should come out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
These Pumpkin Nutella Muffins are delicious served warm or at room temperature. They’re perfect for breakfast or a cozy snack any time of the day!
Enjoy the rich flavors and the delightful surprise of Nutella in each bite! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may make the muffins denser. If you want to maintain fluffiness, you could also try a 50/50 blend of whole wheat and all-purpose flour.
What is the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them in the refrigerator or at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips to the Muffins?
Absolutely! Adding nuts like walnuts or pecans, or even chocolate chips, can enhance the flavor and texture of your muffins. Just fold them in gently when combining the wet and dry ingredients.
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk in place of the vegetable oil. You can also use a dairy-free chocolate spread instead of Nutella!