Pumpkin Nutella Muffins

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The weather was terrible over the last few days, making me want to stay in bed all morning and curl up on the couch all afternoon. I did have plans to get stuff done, but the gray sky just drained all my energy. The voice inside me constantly kept saying,'' Stop wasting your time and do something productive.'' To appease her, I picked myself up and baked my favorite fall muffins...Pumpkin Nutella Muffins.

Fluffy and moist pumpkin muffins with a swirl of creamy Nutella baked right in-these taste as delicious as they look and sound!

While pumpkin epitomizes fall, you can never go wrong with Nutella! If you’ve never tried this combination, you’ll be pleasantly surprised at how perfectly these two flavors complement each other.

These muffins are decadent, bursting with fall flavors, and will make your house smell amazing! Do you need more reasons to try these?

They are not only great for a delicious breakfast or afternoon treat but also impressive enough to be served at the Thanksgiving party.


Though buying canned pumpkin puree sounds convenient, I prefer making it from scratch at home. The flavor is way better than the store-bought ones and free of additives. Once you make it, you can store it in the fridge and use it for making any delightful pumpkin treat.

How to make Pumpkin Puree from fresh Pumpkin?
  • Preheat the oven to 200 degrees C and line a baking sheet with parchment paper.
  • Slice the pumpkin in half and scrape out the seeds.
  • Place it on the prepared sheet, and roast for 40-60 minutes, or until the pumpkin is fork-tender.
  • Remove from oven and allow it to cool down.
  • When cool, carefully scrape flesh from the skin and put it in a food processor or blender, and blend until smooth.

Are you looking for other Fall Recipes? You can also check out my One Pan Roasted Chicken and Vegetables , Italian Lamb Ragu and Creamy Roasted Pumpkin and Carrot Soup

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta Pumpkin Nutella Muffins
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 14 servings
Calories per serving: 240kcal




Ingredients:
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 large eggs at room temperature
  • 1 cup pure pumpkin puree
  • 1/2 cup Nutella

Instructions:
  1. Preheat oven to 215°C. Line a 12-count muffin pan with cupcake liners or grease with cooking spray. Set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined. Set aside.
  3. In another medium bowl, whisk together the oil, sugar, eggs, vanilla extract and pumpkin puree until combined. Pour the wet ingredients into the dry ingredients. Fold together until just combined, being careful not to overmix.
  4. 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.
  5. Bake in preheated oven at 215°C for 5 minutes. After 5 minutes, reduce oven temperature to 175°C and continue baking for an additional 15-17 minutes or until muffins are golden and toothpick inserted into middle comes out clean.
  6. Serve warm.

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