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
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves or nutmeg
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree not pie filling!
- ¼ cup canola or vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 teaspoons pure vanilla extract
- ¾ cup Nutella
Instructions
- 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 ½ tablespoon (I used a cookie scooof batter in each muffin cup. Place a teaspoon of Nutella in the center. Top with another 1 and ½ 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.
Nutrition
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! 🙂
Related recipes:
Skinny Chocolate Chip Pumpkin Muffins
Pumpkin Bread with Cinnamon Cream Cheese Frosting
CarriesExpKtchn says
The PERFECT combination...YUM!!!
Carla says
Everything is better with a center surprise- and when that center surprise is NUTELLA? Well, even BETTER. 🙂
Cate O'Malley says
You had me at Nutella
Danae says
I love muffins that are stuffed with something yummy! This pumpkin and nutella combo is so perfect!
Christine says
I am Nutella fan! I am in love with this combo! Thanks for sharing!
Jocelyn says
I am right there with you on the chocolate and pumpkin kick!!! I am dying over that Nutella center in the muffins. Seriously so awesome looking!!!
Sues says
Whoa, this is totally taking pumpkin to the next level!!
Stephanie says
Oh my. I would eat way too many of these!
Kelly says
Oh yes, I could do damage to these - yum!!
Alice says
Nutella + pumpkin anything and I'm on board. . love these muffins and they look SO good!!!!
Melanie says
Pumpkin and Nutella pair so well together! Love these.
Pinned.
Happy Monday!
Kate says
Holy Moses! Look at that filling!! Thick and rich! WAAAANT!
janelle says
perfect fall treat! can't wait to make these
Beth says
I'm not a huge nutella lover (GASP, I know!) but I think these muffins could change my mind 🙂