Nutella Filled Pumpkin Muffins - moist and fluffy pumpkin muffins filled with sweet Nutella!
I've been on a chocolate and pumpkin kick lately. Few recipes are coming your way featuring this combo. If you haven't tried it - you are missing out! It's fantastic! These fluffy muffins have the pumpkin and all of the spices you would expect but the sweet Nutella filling takes them over the top.
We loved these Skinny Chocolate Chip Pumpkin Muffins so I knew these would be a hit as well. And they were! A huge hit! The whole dozen disappeared in no time.
I love how soft and fluffy these muffins are! They are one of our favorite to bake this time of year. The batter is really easy and whips up in minutes. It's a fool-proof recipe! I filled the muffin pan cups half way, dropped a teaspoon of Nutella in each and topped it with more pumpkin batter. You can also drizzle some warmed up Nutella over the tops of the muffins, especially if you are serving them for a brunch or a get-together. That way everyone will know which muffins have the special filling. 🙂
Nutella Filled Pumpkin Muffins
- 2 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves or nutmeg
- 3/4 cup packed light brown sugar
- 1 cup pure pumpkin puree not pie filling!
- 1/4 cup canola or vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 3/4 cup Nutella
- Preheat oven to 350 degrees F.
- Grease or line with paper lines a muffin pan. Set aside.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, spices, salt and brown sugar.
- In another mixing bowl, whisk together pumpkin puree, oil, milk, vanilla and eggs.
- Add the wet ingredients to the dry ingredients and stir in until just incorporated, no flour streaks remain. Do not overmix! Batter should be lumpy.
- Place 1 and 1/2 tablespoon (I used a cookie scooof batter in each muffin cup. Place a teaspoon of Nutella in the center. Top with another 1 and 1/2 tablespoon scoop of pumpkin batter.
- Bake the muffins for 19 to 23 minutes.
- Let cool in pan for 5 minutes. Transfer onto a cooling rack.
- Once cooled, drizzle the muffins with leftover Nutella.
- Keep in a closed container for up to 3 days.
You can only imagine how fast these muffins disappeared! Every time I make my pumpkin muffins, I try to save some for the next day, for a snack with my morning coffee. But they are gone so fast, I can never hide any! I need to start making a double batch! 🙂