Perfectly moist Pumpkin Muffins are baked with a swirl of Nutella on top to create the perfect pumpkin and chocolate treat! Ready in just under 30 minutes, these muffins are absolutely perfect to enjoy as an easy breakfast or snack!
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I have held out as long as I could. It’s September 19th and I am officially breaking out all of the pumpkin recipes. Jorge and I were grocery shopping a couple days ago and there was a giant glorious stack of Libby canned pumpkin taller than my head.
I really did try to walk by it. I averted my eyes and tried to concentrate on the spices I was looking for…but the idea was planted there in my head. PUMPKIN.
So I proceeded to grab as many cans as I possibly could and shoved them all into the cart as fast as I could. If you look back into my past archives for pumpkin recipes, you will see that I really don’t have all that many.
To be perfectly honest, I haven’t shared too many recipes because I feel like there are already SO many out here. Besides my Pumpkin Dream Cake, I really don’t feel like there are too many totally original things I could do.
However, there are a few recipe ideas I have been thinking about this year. For starters, these Pumpkin Nutella Swirl Muffins. They are based on the now infamous Nutella Banana Swirl Muffins, but a few things are switched up for the Pumpkin flavor. I wanted these to be all Pumpkin & Nutella with no other flavors to make sure to not take away from that.
However, if you really want to, you can add pumpkin pie spice or cinnamon to the batter. But I will say they are just perfect the way they are – I think cinnamon would take away from the nutella and pumpkin combination. These take less than 30 minutes to make and are the absolute perfect breakfast or snack.
We made them for Sunday breakfast and snacked on the leftovers all week.
Pumpkin Nutella Swirl Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup canned pumpkin
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Nutella, or Homemade Nutella
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Instructions
- Preheat oven to 350°F. Line muffin pan with liners.
- In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
- In large bowl, whisk together pumpkin, sugar, brown sugar. Beat in egg, vegetable oil, milk and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
- Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
- Bake muffins for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm or store in an airtight container until ready to serve.
Notes
Nutrition
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The recipe is generating saliva in my mouth, its such nice looking but that knife next to it is perhaps the worst one, why not go for something like a Santoku knife. Try it once you will love it 🙂
WOW!I Really this artcle expecially the rich nutella -swirl! So good!
Thank you so much for sharing this recipe!
Could these be made into bars rather than cupcakes?
I’ve just baked the muffins and they were amazing! Thank you for the recipe!
Mmmm these look absolutely amazing!! I looooove nutella and these should be awesome 😀
These look amazing! Have never thought to try anything combining pumpkin and chocolate before, but looks like that’s about to change 🙂
Thank you! They are amazing! 🙂 Joana
These look absolutely amazing. Phenomenal job on the nutella swirls. These are the picture of Fall.
Have you ever tried adding sour cream to your pumpkin recipes? Works really well in breads, cupcakes, and muffins.
I am disabled, so I don’t get out to the store but about once a month anymore, but I would love to write a cookbook about how I “SkinnyUp” the recipes in the categories of calories, fats, carbohydrates, and proteins. Anything is okay to eat if it is in moderation, but if it’s “Skinnied Up”, you can eat a little more, without any more guilt! I love looking at recipes, then changing them up in my head. been doing it for a few years now, and have lost 31 pounds just by doing a little brain work! I write each recipe down both ways, with the number changes, so I can easily go back and see where the worst food ingredient offenders are. 😉
Thank you! They are in the oven right now and they look amazing! You are such a wonderful chef, I feel guilty not buying your recipes from a book!
Living in Hawaii, I have become completely oblivious to seasons. You can make pumpkin recipes any time you want, as far as I’m concerned. I’ll love them all.
I think I am going to hold out until October for pumpkins, although they are calling my name!!! I just might cave to, but luckily October is right around the corner! 🙂
How fun! Pumpkin and Nutella definitely go hand in hand!
I am loving all things pumpkin too! Pumpkin and Nutella is such an awesome pairing…I love it too!
I broke out the pumpkin weeks ago, I just couldn’t wait! These look amazing!
I don’t have many pumpkin recipes so bring on as many as you like!!
Do you think I could substitute canned for a cup of fresh mashed pumpkin?
Hey Julie! Of course you can! 🙂 Just make sure it’s not too watery. If it is a more watery texture than traditional canned pumpkin – I would cut out the milk.
Enjoy! 🙂
These look freaking awesome!!
I think it’s definitely time! Fall has finally sprung! And the pumpkin nutella combo is just so fabulous.
Anything that has Nutella in it it’s delicious! Great photos as well! 🙂