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

Pumpkin Nutella Muffins

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5 from 4 reviews

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


Units Scale
  • 125 grams (1 Cup) All-Purpose Flour
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon of Salt
  • 66 grams (1/3 cup) Brown Sugar
  • 66grams (1/3 cup) Granulated Sugar
  • 8oz (1 cup) Pumpkin Puree (not pumpkin pie filling)
  • 1 Large Egg, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 2oz (1/4 Cup) Vegetable Oil
  • 2oz (1/4 Cup) Nutella



  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 1/2 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.


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
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