These Pumpkin Nutella Muffins are the ultimate cozy fall treat. They're soft and moist muffins with sweet chocolate-hazelnut Nutella layered and swirled in before baking. The combination of warm spices and rich Nutella is next level good!
These muffins are perfect for breakfast, dessert, or a mid-day snack. They bake up beautifully in the oven and make your kitchen smell like pure fall bliss.
I'm not even the biggest pumpkin fan, but these muffins blew me away! The flavours are all so subtle and pair together so beautifully. Who would of thought pumpkin and Nutella go together this well?
If there's one fall dessert recipe you plan on baking this weekend, let it be this one!
Step by step instructions
Here is how to make and bake these Pumpkin Nutella Muffins. You will need two 12 muffin tins, 2 mixing bowls, muffin liners, a spatula, and a whisk.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add flour, baking powder, baking soda, cornstarch, cinnamon, nutmeg, cloves, and salt. Stir together and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, add in pumpkin, brown sugar, white sugar, eggs, oil, vanilla, and sour cream. Whisk until smooth (1-2 minutes).
Step 3 - Combine. Mix the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix!
Step 4 - Layer. Fill the muffin liner halfway with batter. Then swirl Nutella in. Add more muffin batter, then swirl more Nutella on top.
Step 5 - Bake. Bake the muffins for 23-28 minutes or until a toothpick inserted comes out clean. Mine took 25 minutes exactly.
Allow to cool, and enjoy! These Pumpkin Nutella Muffins are such a sweet fall treat.
Recipe tips for perfect muffins
Here are a few expert baking tips from my kitchen to yours, so you can create the perfect Pumpkin Nutella Muffins every time!
- Measure the flour accurately. This has to be my number one tip when it comes to baking. It is so easy to over-measure or under-measure flour! I highly recommend getting a kitchen gram scale if you haven't already.
- Don't over-mix the batter. You want to mix the dry and wet ingredients together just until no more dry flour streaks appear. Over-mixing causes your muffins to come out tough and chewy, not soft and fluffy!
- Use a cookie scooper. This allows for even scoops every time, and makes scooping much quicker and less messy!
FAQ
How do I store these muffins?
These muffins are best eaten fresh within the first few days and stay good in an airtight container on the counter. You can also place them into the fridge for up to 1 week!
Can I freeze these muffins?
Yes. Once baked and cooled, place them into a Ziplock freezer-safe bag. They stay good frozen for up to 2 months.
When ready to eat, either warm slightly in the microwave, or allow to thaw at room temperature until soft.
Can I make these ahead of time/meal prep?
Yes! The moisture from the pumpkin puree allows these muffins to stay extra soft for days.
Do I need to warm the Nutella before swirling it in?
I recommend you do. Slightly warm Nutella allows it to swirl much easier into the batter. Cold Nutella is thick and may clump instead of creating smooth ribbons throughout the muffins.
Microwave the Nutella for 10-15 seconds for the perfect consistency. You can also warm it up using a double boiler method.
Why does pumpkin and Nutella pair so well together?
Pumpkin has a subtle, neutral flavour, while Nutella has a delicious rich chocolate-hazelnut taste. When the warm spices are added in; cinnamon, nutmeg, and cloves, it enhances both the pumpkin and Nutella flavours tremendously. The pairing of pumpkin and Nutella is super underrated!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Pumpkin Nutella Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 2 tsp cornstarch
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup pumpkin puree room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup oil
- 1/2 cup sour cream room temperature
- 3/4 cups Nutella slightly warmed*
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with muffin liners. Set aside.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, cornstarch, and salt into a bowl. Stir together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, 2 tsp cornstarch
- In another large bowl, add the brown sugar, white sugar, eggs, vanilla, pumpkin, oil, and sour cream. Whisk until smooth (1-2 minutes).1/2 cup white sugar, 1/2 cup dark brown sugar, 1 cup pumpkin puree, 2 large eggs, 1 tbsp vanilla, 1/2 cup oil, 1/2 cup sour cream
- Combine the dry and wet ingredients together until a soft muffin batter forms - do not over-mix!
- Fill the muffin liners about halfway with batter and then swirl about 1/2 tsp in as evenly as possible. Then fill the liners up to the top with batter and swirl another 1/2 tsp in. You can add more or less Nutella depending on your personal preference!3/4 cups Nutella
- Bake for 23-28 minutes or until a toothpick inserted in the middle comes out clean with no wet batter. Allow to cool, and enjoy!
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