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    Home » Breakfast » Muffin

    Pumpkin Nutella Muffins

    Published: Oct 30, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    up close of nutella pumpkin muffin on a wire rack on a light brown surface

    Deliciously soft and moist pumpkin muffins are swirled with Nutella for a spectacular fall breakfast treat. Step-by-step photos show you how to bake this delicious mini muffin recipe. These Pumpkin Nutella Muffins will be your new fall favorite!!

    up close of nutella pumpkin muffin on a wire rack on a light brown surface

    I have been making these muffins for years, I even made them for one of my friends wedding reception! They are a a fan favorite ALWAYS! My sisters go nuts for these muffins, if I share them with other friends I get in trouble!

    They are SUPER easy to make and full of autumn flavor. I just know you will love this Nutella swirl pumpkin muffins recipe. Check out my apple maple muffins recipe next!

    mini pumpkin nutella muffins on a wire rack on a light brown surface with an orange linen, small bowl of nutella, and small plate of pumpkin pie spice

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • More pumpkin recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For these delicious muffins you will need:

    • All-Purpose Flour. Just plain flour is needed. The key is to not overmix the flour into the wet ingredients. You don't want to overdevelop the gluten which would create a tough muffin.
    • Chemical Leavening Agent. You'll use baking powder and baking soda to get the right height without a metallic taste.
    • Pumpkin Pie Spice. All the beautiful warm spices make this muffin delicious.

    You can totally make your own blend of pumpkin pie spice at home with spices you probably already have in your cupboard! Check out my recipe for homemade pumpkin pie spice.

    • Salt. Don't skip it!
    • Sugar. I like to use a combination of both brown sugar and granulated sugar. You could use only one of them if you'd prefer!
    • Pumpkin Puree. Use the real pure stuff, not pumpkin pie filling.
    • Large Egg. Make sure your egg is at room temperature. To quickly get your egg to room temperature place it in a bowl of warm water for 5-10 minutes before cracking.
    • Vanilla Extract. Make sure you use the real stuff, no imitation here!
    • Vegetable Oil. You only need a little bit. You could use avocado oil too.
    • Nutella. The star of the muffin. Make sure it's fresh!
    nutella pumpkin muffins on white plates on a light brown surface with a wooden knife and orange linen

    Instructions

    To ensure the muffins get a nice rise and height we will bake them at a high heat at first. Preheat oven to 415F/ 212C and grease a mini muffin/cupcake pan and set aside.

    In a medium-sized bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

    hand whisking dry ingredients for pumpkin muffins in a glass bowlon a light brown surface with an orange linen

    In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined.

    wet ingredients for pumpkin muffins in a glass bowl mixed together sitting on a light brown surface

    Gently fold the dry ingredients into the wet ingredients.

    dry ingredients added to wet ingredients for a pumpkin muffin recipe in a glass bowl on an light brown surface with an orange linen

    Mix until just combined do not overmix the batter!!

    pumpkin muffin batter in a glass bowl with a yellow spatula on a light brown surface with an orange linen

    Using a medium cookie scoop, scoop the batter evenly into a mini muffin pan, don't be afraid to fill them to the top.

    mini pumpkin muffin scooped into a mini muffin pan then topped with a little nutella sitting on a cookie sheet_

    Use a ½ teaspoon to scoop a dollop of Nutella on top of each muffin and use a toothpick to swirl it in, don't over swirl, you want to have thick clumps of Nutella!

    hand using a toothpick to swirl nutella into pumpkin muffin batter
    nutella swirled pumpkin muffins before baking

    Bake for the first 5 minutes at the higher temperature then reduce the oven temperature to 350F/180C and bake for an additional 8-11 minutes or until a toothpick inserted in comes out clean. You can also gently press the top of the muffins if they spring back immediately the muffins are fully baked.

    nutella swirled pumpkin muffins after baking

    Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store any leftovers in an air-tight container for up to 3 days. There are never any leftovers in my house though, talk about a family favorite!!

    overhead shot of nutella pumpkin muffins on a wire rack

    How to freeze

    Muffins are a great candidate for freezing. To freeze the muffins let them cool completely then place them on a tray or plate in the freezer for an hour or two to flash freeze. Flash freezing ensures the muffins will not stick together so you can thaw one muffin at a time. Once frozen you can transfer the muffins to a freezer-safe container for up to 2 months.

    To thaw the muffins place them in the fridge overnight or place on the counter at room temperature for an hour or two.

    Can you double

    This Pumpkin Nutella Muffins Recipe would be perfect to double or even triple! You'll just want multiple pans or bake them in batches.

    More pumpkin recipes

    For another delicious pumpkin recipe try out these chocolate chip pumpkin muffins.

    You could also make a Nutella Swirled Pumpkin Bread, it's sooo delicious!

    Cream cheese and pumpkin are a delicious combo- check out this pumpkin cream cheese muffin recipe!!

    My friend Sam made this gorgeous Chocolate Pumpkin Cake, I can't wait to try ti!

    broken in half pumpkin nutella muffins on a white plate on a light brown surface with an orange linen

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    up close of nutella pumpkin muffin on a wire rack on a light brown surface

    Pumpkin Nutella Muffins

    ★★★★★

    5 from 4 reviews

    Print Recipe
    Pin Recipe

    Deliciously soft and moist pumpkin muffins are swirled with Nutella for a spectacular fall breakfast treat. Step-by-step photos show you how to bake this delicious mini muffin recipe. These Pumpkin Nutella Muffins will be your new fall favorite!!

    • Total Time: 25 Minutes
    • Yield: 19 Mini Muffins 1x

    Ingredients

    Units Scale
    • 125 grams (1 Cup) All-Purpose Flour
    • ¾ Teaspoon Baking Powder
    • ¼ Teaspoon Baking Soda
    • 2 Teaspoons Pumpkin Pie Spice
    • ½ Teaspoon of Salt
    • 66 grams (⅓ cup) Brown Sugar
    • 66grams (⅓ cup) Granulated Sugar
    • 8oz (1 cup) Pumpkin Puree (not pumpkin pie filling)
    • 1 Large Egg, at room temp.
    • 2 Teaspoons Vanilla Extract
    • 2oz (¼ Cup) Vegetable Oil
    • 2oz (¼ Cup) Nutella

     

    Instructions

    1. Preheat oven to 415F/ 212C and grease a mini muffin/cupcake pan and set aside.
    2. In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
    3. In a large bowl combine sugars, pumpkin puree, eggs, vanilla, and vegetable oil until fully combined. Gently fold dry ingredients into the wet ingredients, just until combined do not overmix. Using a medium cookie scoop, scoop the batter evenly into a mini muffin pan, don't be afraid to fill them to the top.
    4. Use a ½ teaspoon to scoop a dollop of Nutella on top of each muffin and use a toothpick to swirl it in, don't over swirl.
    5. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 8-11 minutes or until a toothpick inserted in comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Store leftovers in an air-tight container for up to 3 days.

    Equipment

    silpat mini muffin mold

    Silpat Mini Muffin Mold

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    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    Image of Medium Cookie Scoop

    Medium Cookie Scoop

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    To freeze the muffins let them cool completely then place them on a tray or plate in the freezer for an hour or two to flash freeze. Flash freezing ensures the muffins will not stick together so you can thaw one muffin at a time. Once frozen you can transfer the muffins to a freezer-safe container for up to 2 months. To thaw the muffins place them in the fridge overnight or place on the counter at room temperature for an hour or two.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 15
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: nutella pumpkin muffin, mini pumpkin muffins,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Comments

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    1. Jade says

      October 03, 2020 at 12:23 pm

      Absolutely delicious! And they keep fresh much much longer than 3 days 🙂

      ★★★★★

      Reply
      • Elizabeth Waterson says

        October 03, 2020 at 12:28 pm

        Thanks so much for coming back to review the recipe Jade, I am so pleased you enjoyed the muffins!! Take care. XX Liz

        Reply
    2. Sandra Stewart says

      November 01, 2020 at 4:14 am

      What is 415C should it be 415F?
      I don't know how to use Celsius.
      I need some help with the temperature.

      Reply
      • Elizabeth Waterson says

        November 01, 2020 at 7:49 am

        Hi Sanda, I am so sorry about that typo it should be 415F. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! xX Liz

        Reply
    3. Pat H says

      September 30, 2022 at 5:29 am

      Excellent! Will make again and again!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        September 30, 2022 at 8:36 am

        Aww thank you so much Pat! So glad you enjoyed them! Take care. XX Liz

        Reply
    4. Diane Starkell says

      October 14, 2022 at 2:29 am

      They were perfect and yummy. Making this recipe again.
      I used pumpkin spice in exchange for some of the spices.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        October 14, 2022 at 12:51 pm

        Thanks so much for the lovely review Diane, so glad you liked them! Take care. XX Liz

        Reply
    5. Veruska says

      December 08, 2022 at 9:37 pm

      I made these with my 3 year old son and this was not only easy but VERY easy recipe for a first time baker that will absolutely impress a crowd! My kids loved to swirl the Nutella! Easy and so so yummy!!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 09, 2022 at 9:05 am

        Thank you so much for the lovely review Veruska, so pleased your and your son had fun making this!! Merry Christmas. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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