Tomorrow is Thanksgiving! This recipe for nutella pumpkin muffins needs to be out there before pumpkin season is over!!! I think technically, pumpkin season can go through Christmas. However, we all know the season of pumpkin-flavored-everything really goes from October until Thanksgiving. After Thursday, it will be all about gingerbread and hot chocolate. Also, I used Halloween muffin wrappers so it’s about time I post this recipe. So let’s get to it.
This recipe is moist, delicious, and because it’s called “muffins” you can have them for breakfast. Between you and me though, it’s pretty close to dessert. More specifically, it’s these muffins are like pumpkin pie in bread form. Bread with a delicious, and might I say, gorgeous swirl of Nutella baked into the top. What isn’t made better by a swirl of Nutella on top? Pretty much everything is better with Nutella.
If you make these muffins early during pumpkin spice season, they’re a great way to dip your toe into autumnal flavors. But if you make them now, they can be the start of holiday indulgence. Maybe you can refrain from all the parties, and treats, and sweets that come with the holiday season. I for one, cannot. I love festive treats to add some cheer to cold winter days. These nutella pumpkin muffins can be a new addition to your holiday repertoire. Add this to your day-after Thanksgiving breakfast, for cozy weekends in, or to bring to the office as a holiday treat. So yummy, and everyone will love them!
Insider tip: this recipe plus this one for pumpkin biscotti together use a whole can of pumpkin puree. I love that there won’t be any wasted puree languishing in my fridge.
Adapted from Inside BruCrew Life.
Messy level: Not so messy at all. The most difficult part, as with all muffins, is neatly pouring the batter into the muffin wrappers. Also, nutella by nature doesn’t want to be drizzled and pourable so sometimes it unhelpfully splats about. All in all, nothing to complain about.
- 1 cup/ 225 grams pumpkin puree
- 2 eggs
- ½ cup/ 118 ml vegetable oil
- 1 cup/ 225 grams sugar
- 2¼/ 280 grams cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup/ 240 ml milk
- ½ cup/ 150 grams Nutella spread
- Preheat oven to 350°F/180°C. Line a muffin tin with wrappers or spray with non-stick spray.
- In a large bowl, mix together the pumpkin, eggs, oil, and sugar
- In a separate bowl, stir together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pour the flour mixture and milk in to the pumpkin mixture. Stir gently until smooth.
- Spoon the muffin batter into your prepared tin. Fill wrappers ¾ full.
- Place the Nutella in a microwave safe bowl and heat for 20-30 seconds. Stir until it's thinned enough to be gently drizzled.
- Spoon small dollops of Nutella in the center of each muffin. Use a toothpick artfully swirl a design on top.
- Bake the muffins for 20-22 minutes.
- Let cool for 2-5 minutes in the tin. Then remove from tin and let cool completely.