These Pumpkin Nutella Muffins are a delicious treat that combine the warm flavors of pumpkin with the rich sweetness of Nutella. They are fluffy, moist, and oh-so-yummy!
Honestly, who can resist that chocolatey nutty swirl? I sometimes pretend they are breakfast, but really, I could eat them anytime! Perfect for fall or whenever you want a sweet pick-me-up.
They’re super easy to whip up, just mix, pour, bake, and voila! You’ll have a batch of these tasty muffins ready to enjoy in no time.
Key Ingredients & Substitutions
Flour: All-purpose flour is a go-to for muffins as it gives the right texture. For gluten-free options, use a gluten-free flour blend. I’ve tried it with almond flour, which gives a unique taste but can be denser.
Pumpkin Puree: Canned pumpkin puree is best for this recipe. If you have fresh pumpkin, you can use it too—just roast and puree it until smooth. It’s a fun project, and the flavor is fresh!
Sugars: I use both granulated and brown sugar for a nice balance of sweetness and moisture. You can substitute coconut sugar for a less processed option, but it will change the color slightly.
Nuts: If you want extra texture, consider folding in some chopped nuts like walnuts or pecans. They pair nicely with the spices. If allergies are a concern, you can skip them!
Milk: You can replace regular milk with almond milk, oat milk, or even yogurt if you want to add a bit of tanginess. It still works great!
How Do I Bake Pumpkin Muffins So They’re Fluffy and Delicious?
Getting the right texture in your muffins is crucial! Here’s how you can achieve that fluffy goodness:
- Don’t overmix the batter! Mix until just combined; a few lumps are okay. Overmixing can lead to tough muffins.
- Fill the muffin cups about 3/4 full. This gives them room to rise without overflowing.
- Using room temperature ingredients helps create a better batter, so take out your eggs and milk ahead of time.
Also, keep an eye on the baking time. Every oven is different! Check for doneness a couple of minutes early.
How to Make Pumpkin Nutella Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup milk (or any milk alternative)
- 1/2 cup Nutella (plus extra for topping or swirling)
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time, followed by 18-22 minutes of baking time. After that, give it about 5 minutes to cool in the pan. All in all, you’ll have homemade Pumpkin Nutella Muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is essential for ensuring your muffins bake evenly. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves if using) until everything is well combined. Set it aside for later.
3. Combine the Wet Ingredients:
In a large bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk. Whisk until everything is smooth and combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the pumpkin mixture. Gently stir until everything is just combined, being careful not to overmix. A few lumps are perfectly alright!
5. Fold in the Nutella:
Gently fold in the Nutella, creating a beautiful swirl pattern without fully mixing it in. This will give your muffins delightful pockets of creamy Nutella.
6. Fill the Muffin Cups:
Evenly distribute the batter among the muffin cups, filling each about 3/4 full. This allows enough room for them to rise without overflowing.
7. Swirl in Some Extra Nutella:
Add a small spoonful of Nutella on top of each muffin. Use a toothpick or knife to gently swirl it into the batter for that stunning marbled look.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin (avoiding any Nutella swirls). If it comes out clean, they’re ready!
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly!
10. Enjoy:
Serve your muffins warm or let them reach room temperature. They are delicious on their own, or even better with a little extra Nutella spread on top. Enjoy your tasty, fluffy Pumpkin Nutella Muffins!
These muffins are wonderfully soft and packed with flavors that remind you of cozy fall days. Perfect with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just roast and puree the pumpkin until it’s smooth. It takes a bit more time, but the fresh flavor is fantastic!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly!
Can I Substitute the Oil in the Recipe?
Yes, you can substitute vegetable oil with melted coconut oil or even unsweetened applesauce for a healthier option. If you use applesauce, it may make the muffins a bit denser, but still delicious!
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, simply use a plant-based milk alternative, like almond milk or oat milk, instead of regular milk. You’re already in good shape with the recipe’s other ingredients being dairy-free!