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Nutella Stuffed Pumpkin Muffins

Nutella Stuffed Pumpkin Muffins – Deliciously moist bakery-style muffins that are loaded with pumpkin, warm spices, and stuffed with Nutella centres. The absolute BEST muffins to enjoy in autumn with a hot cup of tea or coffee!

Nutella Stuffed Pumpkin Muffins

Nutella Stuffed Pumpkin Muffins

Pumpkin muffins that are stuffed with Nutella centres. What more could you ask for?

These muffins are moist, a little on the dense side, loaded with pumpkin puree, and perfectly spiced with cinnamon, ginger, nutmeg, and cloves.

The generous amount of Nutella inside these muffins just takes them to a whole new level.

These seriously are the best and I urge you to try them! Best served with a nice hot cup of tea or coffee this autumn. ♥

Looking for more pumpkin recipes? Check out my Pumpkin Cake Roll, Pumpkin Gingerbread Truffles, and my Pumpkin Spice Hot Chocolate.

Nutella Stuffed Pumpkin Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: To find out how to make your own buttermilk, see my notes in the recipe card below.
  • Vegetable oil
  • Vanilla extract
  • Pumpkin puree: Canned pumpkin is best in this recipe.
  • Nutella: Or any other hazelnut chocolate spread.

How to make Nutella Stuffed Pumpkin Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, baking powder, spices, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Add the buttermilk, oil, vanilla extract, and pumpkin puree, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.

Divide the batter evenly between a muffin pan lined with 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.

Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Nutella Stuffed Pumpkin Muffins
Nutella Stuffed Pumpkin Muffins

These Nutella Stuffed Pumpkin Muffins are:

  • deliciously moist and fluffy (as well as a little dense)
  • super quick and easy to make
  • LOADED with pumpkin
  • perfectly infused with warm spices
  • stuffed with generous amounts of Nutella

How long will these muffins last? These muffins will stay fresh kept in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. Warm up in the microwave for a few seconds, if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Nutella Stuffed Pumpkin Muffins
Nutella Stuffed Pumpkin Muffins

Try these Nutella recipes!

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Nutella Stuffed Pumpkin Muffins

Nutella Stuffed Pumpkin Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist bakery-style muffins that are loaded with pumpkin, warm spices, and stuffed with Nutella centres. The absolute BEST muffins to enjoy in autumn with a hot cup of tea or coffee!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (220g) pumpkin puree
  • 12 teaspoons Nutella

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, spices, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and pumpkin, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
  5. Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
  6. Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
  7. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh kept in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

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Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 180mgCarbohydrates: 42gFiber: 2gSugar: 17gProtein: 5g

Nutrition information isn’t always accurate.

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