These Pumpkin Nutella Muffins are bursting with sweet pumpkin, cozy fall flavors, and swirled with creamy Nutella. They’re easy to whip up from scratch and ready in less than a half hour. If you’re a Nutella and pumpkin lover, these muffins are the perfect treat for you!

shot of nutella pumpkin muffins

I’ve shared quite a few pumpkin recipes with you lately, so I hope you’re in the mood for a few more. Even though pumpkin recipes go well into December (and even the entire year) for me, I feel like I should stop sharing those once Thanksgiving rolls around. Peppermint-y, chocolate-y treats need to make their appearance for the holidays, right? Umm forget I mentioned the holidays…not quite ready for that yet!

Since it’s been a while since I last shared a muffin recipe with you, I thought I would make up for it with these Pumpkin Nutella Muffins. After all, nutella makes everything better, right?

If you’ve been hanging around here long enough, you might remember that I have a teeny, tiny obsession with Nutella. Obsession as in I can’t keep a jar in my pantry for longer than a few days, as I eat it all with a spoon…oops! Needless to say, I try not to buy Nutella too often.

a pumpkin nutella muffin on a piece of burlap

But when I got the urge to make some muffins, I knew Nutella would pair perfectly with pumpkin. Am I right or am I right? So I used all of my will power and resisted the temptation to eat the entire jar. And guess what? I succeeded! I used most of the Nutella in these Pumpkin Nutella Muffins, which makes these cuties oh-so good.

What Makes These Pumpkin Nutella Muffins so Great:

  • These muffins bake up soft, moist, and full of pumpkin flavor. The batter is sweet, with hints of cinnamon and nutmeg, which creates the ultimate base.
  • And then there’s the Nutella. The tops of the muffins are swirled with Nutella, creating a frosting-like topping. Man, oh man, is it good!
  • You can make them – from scratch – in less than 30 minutes! Just two bowls, some measuring tools, and a muffin is all you need to make these babies.
a muffin that's been cut in two with nutella spilling out of it

These Nutella muffins are my favorite fall muffin. Soft, flavorful and full of pumpkin and Nutella, what more could you ask for?

These cuties are delicious right out of the oven, when the Nutella is still warm and melty. I like to pop them into the microwave for a few seconds to warm them up after they’ve cooled down to create that gooey middle. But however you eat them, I can guarantee you’ll fall head over heals for them. Trust me.

Cooking Tips

  • When buying the pumpkin, be sure to get canned pumpkin and not pumpkin pie mix! Otherwise your muffins will be very sweet!
  • Be sure not to over stir the muffin mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your muffins.
  • If the Nutella is too hard to swirl into the muffins, you can warm it in the microwave for about 8-10 seconds to melt it a little.

Variations

  • Add some chopped nuts to create a crunch! Pecans, walnuts, and of course hazelnuts would all be great options.
  • Substitute half of the flour for whole wheat flour to get more fiber into these muffins!
  • Out of Nutella? I can relate. Try melted chocolate instead.
pumpkin muffins on a cutting board

Grab that can of pumpkin, bust out the Nutella, and whip up these delicious and oh-so easy Pumpkin Nutella Muffins today!

How to Make Pumpkin Nutella Muffins

  • Preheat oven to 375F. Line a 12 count muffin pan with paper liners or grease with some cooking spray. Set aside.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set the bowl aside.
  • In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
  • Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.
  • Spoon the pumpkin mixture into prepared muffin pan, filling 3/4 of the way full for each cup.
  • Drop about 1 teaspoon of Nutella into the top of each muffin cup. Gently swirl with a knife.
  • Bake for 20-22 minutes, or until muffins are golden and toothpick inserted into middle comes out clean.
  • Remove from oven and let cool for 10 minutes. Enjoy!

Looking for more pumpkin recipes? I’ve got you covered!

a pumpkin nutella muffin on a piece of burlap

Pumpkin Nutella Muffins

Yield: 18 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These Pumpkin Nutella Muffins are bursting with sweet pumpkin, cozy fall flavors, and swirled with creamy Nutella. They're easy to whip up from scratch and ready in less than a half hour. If you're a Nutella and pumpkin lover, these muffins are the perfect treat for you!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 1½ cups pure pumpkin
  • ¾ cup melted coconut oil, or vegetable oil
  • ⅓ cup Nutella

Instructions
 

  • Preheat oven to 375F. Line a 12 count muffin pan with paper liners or grease with cooking spray. Set aside.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.
  • Spoon mixture into prepared muffin pan, filling 3/4 of the way full for each cup. Drop about 1 teaspoon of nutella into the top of each muffin cup. Gently swirl with a knife.
  • Bake for 20-22 minutes, or until muffins are golden and toothpick inserted into middle comes out clean.
  • Remove from oven and let cool for 10 minutes.

Notes

If Nutella is hard to spread into muffin pan, you can warm in the microwave for about 8-10 seconds to make it easier to swirl.
Serving: 1g, Calories: 243kcal, Carbohydrates: 34g, Protein: 3g, Fat: 11g, Saturated Fat: 10g, Cholesterol: 18mg, Sodium: 138mg, Potassium: 117mg, Fiber: 1g, Sugar: 21g, Vitamin A: 3204IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.