Go Back
Print Recipe

Pumpkin Nutella Muffins

This fall treat combines pumpkin with nutella {chocolate & hazelnut} to make scrumptious muffins!
Prep Time15 minutes
Cook Time20 minutes
Servings: 6
Author: Simply Happenstance

Ingredients

  • 1 cup {canned} pumpkin puree
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup canola oil {or melted butter cooled}
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin pie spice {optional}
  • 1/3 cup Nutella

Instructions

  • Preheat oven to 350 degrees. Line a 12-count standard muffin pan with baking cups or grease.
  • In a mixing bowl, blend together the pumpkin, sugar, eggs, oil, water, and vanilla until combined. In another bowl, mix together the dry ingredients - flour, baking soda, salt, and pumpkin pie spice. Slowly add dry ingredients into the wet ingredients, mixing until smooth {make sure not to overmix}. Pour batter into the baking cups, until approximately 2/3 full.
  • Put the Nutella into a microwave-safe bowl and microwave for 20-30 seconds or until it thins out just enough to swirl. Using a spoon, drop a small spoonful or two of Nutella onto the top of each muffin and swirl using the tip of a knife.
  • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can also add Nutella to the center of the muffins instead of swirling on top. To do this, simply start with a layer of the pumpkin batter, followed by a dollop of Nutella. Then top with more pumpkin batter until 2/3 full.
You can easily double this recipe. I was able to make approximately 18 muffins and one large loaf {if making a loaf... just increase baking time in the oven}. Enjoy!
Adapted from Alaska From Scratch