These Pumpkin Nutella Muffins are soft, moist, and full of warm pumpkin spice flavor with thick swirls of creamy Nutella baked right on top. I've been making these mini muffins for years-I even made them for a friend's wedding reception-and they are ALWAYS a fan favorite! I like to keep the Nutella swirl thick rather than mixing it completely into the batter so you get a proper chocolate-hazelnut pocket in every little muffin. They come together in just 25 minutes, making them one of my favorite easy fall treats for breakfast, parties, or anytime pumpkin season hits.
Featured Review
"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!!!!"
Veruska
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! Pumpkin and Nutella are the fall combo you didn't know you needed, also great in this Nutella Pumpkin Loaf version if you don't want to scoop individual muffins.
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!
Simple Ingredients, Major Fall Energy
- Pumpkin Puree: I always use pure pumpkin puree, not pumpkin pie filling. It gives the muffins their pumpkin flavor while keeping them beautifully soft and moist.
- Pumpkin Pie Spice: This is where all that cozy fall flavor comes from. I like using a blend so you get those warm spices in every bite.
- Brown + Granulated Sugar: I prefer a combination of both sugars here for the right balance of sweetness, moisture, and texture.
- Nutella: The star! I add a dollop to each muffin and lightly swirl it with a toothpick. Don't overdo it-you want those thick pockets of Nutella.
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.
This Is Where the Nutella Magic Happens
Make your don't over-swirl the Nutella otherwise you risk losing the thick pockets of Nutella. When baking starting hotter helps the mini muffins get a nice rise before you reduce the temperature.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Fluffy Pumpkin Muffins with Gooey Nutella Swirls
These Pumpkin Nutella Muffins are soft, moist, and full of warm pumpkin spice flavor with thick swirls of creamy Nutella baked right on top. I've been making these mini muffins for years-I even made them for a friend's wedding reception-and they are ALWAYS a fan favorite! I like to keep the Nutella swirl thick rather than mixing it completely into the batter so you get a proper chocolate-hazelnut pocket in every little muffin. They come together in just 25 minutes, making them one of my favorite easy fall treats for breakfast, parties, or anytime pumpkin season hits.
- Total Time: 25 Minutes
- Yield: 19 Mini Muffins 1x
Ingredients
- 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
- Preheat oven to 415F/ 212C and grease a mini muffin/cupcake pan and set aside.
- In a medium-sized bowl combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- 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.
- 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.
- 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.
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.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Jade says
Absolutely delicious! And they keep fresh much much longer than 3 days 🙂
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Jade, I am so pleased you enjoyed the muffins!! Take care. XX Liz
Sandra Stewart says
What is 415C should it be 415F?
I don't know how to use Celsius.
I need some help with the temperature.
Elizabeth Waterson says
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
Pat H says
Excellent! Will make again and again!
Elizabeth Waterson says
Aww thank you so much Pat! So glad you enjoyed them! Take care. XX Liz
Diane Starkell says
They were perfect and yummy. Making this recipe again.
I used pumpkin spice in exchange for some of the spices.
Elizabeth Waterson says
Thanks so much for the lovely review Diane, so glad you liked them! Take care. XX Liz
Veruska says
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!!!!
Elizabeth Waterson says
Thank you so much for the lovely review Veruska, so pleased your and your son had fun making this!! Merry Christmas. XX Liz
doris says
if I make these I would use Hershey spread instead of Nutella