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Nutella Swirl Pumpkin Muffins

Nutella Swirl Pumpkin Muffins for Cozy Fall Mornings

Indulge in Nutella Swirl Pumpkin Muffins, a delightful fall treat perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Pumpkin Puree Provides moisture and rich flavor; swap for applesauce for a fruity twist.
  • 1/2 cup Nutella Adds a chocolaty sweetness; feel free to use other nut butters for a different taste.
  • 1 1/2 cups All-Purpose Flour Creates structure; can be replaced with a gluten-free flour blend for a lighter option.
  • 1/2 cup Sugar Sweetens the muffins; consider a sugar substitute for a healthier alternative.
  • 1 tbsp Baking Powder Crucial for leavening; no direct substitutes available.
  • 1/2 tsp Baking Soda Crucial for leavening; no direct substitutes available.
  • 2 large Eggs Binds the mixture and ensures tenderness; try flax eggs for a vegan-friendly option.
  • 1 tsp Cinnamon Infuses warm spice flavors; feel free to adjust to your taste preference.
  • 1/2 tsp Nutmeg Infuses warm spice flavors; feel free to adjust to your taste preference.
  • 1/4 tsp Salt Enhances the overall flavor; no substitute needed.
For the Topping
  • 1/4 cup Nutella Use an extra dollop on top for an irresistible swirl effect when baked!

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the pumpkin puree, eggs, and Nutella, whisking until smooth and creamy.
  4. Gently fold the wet ingredients into the dry ingredients until just combined, ensuring a few floury streaks remain.
  5. Fill each muffin cup about 3/4 full with the batter using an ice cream scoop.
  6. Add an extra dollop of Nutella on each muffin and swirl it gently with a toothpick.
  7. Bake for 20-22 minutes, checking for doneness with a toothpick.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 350IUCalcium: 20mgIron: 1mg

Notes

These muffins are ideal for meal prep; you can freeze them for longer storage and enjoy them later.

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