Pumpkin Nutella Muffins
These Pumpkin Nutella Muffins are the best cozy fall treat. They're super soft and moist muffins with rich chocolate-hazelnut Nutella layered and swirled in before baking. The combination of warm spices and sweet Nutella is next level good!
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!
Notes
*Nutella: Slightly warming the Nutella in the microwave for 10-15 seconds before using helps create even swirls. This is optional but recommended!