Easy Pumpkin Muffins with Nutella

Pumpkin with swirls of chocolate hazelnut are the perfect combination in these easy pumpkin muffins with Nutella. A must have for Fall!

Easy Pumpkin Muffins with Nutella

Don’t you love that it is Fall! It’s all about pumpkin everything for me right now and what’s better than adding some chocolate to such a perfect thing? That’s right, these Easy Pumpkin Muffins are make with Nutella!!!! Three of my favorite things in one delicious, moist, gooey, wonderful little cup.

I found this recipe on Your Cup of Cake and I knew I had to try it. These muffins will not disappoint you. My family ate 30 of these muffins in about 12 hours. I probably ate half of those. No lie.

These muffins are really good with an extra smear of Nutella on top while they are still warm. Serve them as breakfast or dessert or just because you need some pumpkin chocolate goodness in your life.

Ingredients to Make Easy Pumpkin Muffins with Nutella

• 2 cups pumpkin puree
• 3 cups sugar
• 4 eggs
• 1 cup vegetable oil
• ⅔ cup milk
• 1 ½ tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3⅓ cups all purpose flour
• 1 cup Nutella

Directions to Make Pumpkin Muffins:

1. Preheat oven to 400 degrees and line pans with cupcake liners.  
2. Combine all dry ingredients and then all the remaining ingredients.
3. Stir just until combined and then fill cupcake liners 3/4 full.  
4. Drop about 1 teaspoon of Nutella into each muffin tin over the pumpkin batter  (you don’t want to use too much Nutella or the muffins won’t rise correctly). Use a toothpick to swirl the Nutella in.
5. Bake for 15-17 minutes or until an inserted toothpick comes out clean (well, mostly clean, there may be some Nutella that sticks to the toothpick)
6. Makes 4 dozen standard size muffins

Tips for a Good Muffin:

• Let your ingredients come to room temperature like eggs, milk, butter. Just take them out of the refrigerator about an hour before baking.
• Do not over mix the batter, a few lumps is okay.
• Use liners or grease the entire muffin tin to help yourself. You want to be able to remove your muffins without them being stuck to the sides.
• Fill muffin tins three-fourths full; they will expand with baking and come all the way to the top.
• Do not over-bake the muffins, always start with lesser amount of time the recipe calls for.
• Allow muffins to cool in the pan at least 10 minutes before removing them. They tend to break apart if you remove them right away.

BEST MUFFIN BAKING SUPPLIES:

1. For a standard muffin pan, I love to use these Wilton ones.
2. I’m also a fan of these mixing bowls that stack together.
3. Pro tip: For less mess and consistent measurements, try these cookie scoops for pouring the batter into the muffin liners.

Here is the Recipe for Pumpkin Muffins with Nutella:

Commonly Asked Questions:

• Can you make these Muffins Gluten Free? Yes! Simply substitute the all purpose flour for a gluten free all purpose flour. I like to use Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

• Can I half the recipe? Absolutely, but just know you can always freeze the baked muffins. When you are ready to eat them, take them out and let them come to room temperature.

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*Posts may contain affiliate links. If you purchase a product through an affiliate link your cost will be the same, but My Mommy Style will receive a small commission. Your support is greatly appreciated!

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