Nutella Stuffed Pumpkin Muffins

Nutella Stuffed Pumpkin Muffins

Hellooo muffin of my dreams! A surprise chocolate center surrounded by a medium loose crumb flavors with spices to welcome in Fall…or a Monday!

These are the same recipe as my Gluten-Free Pumpkin Muffins but with a hazelnut spread center. I am a huge fan of this cocoa spread and even more so a fan when it is stuffed in the most made muffin on this blog!

Looks like a lot of ingredients but it really is just the spices that take up the most times, HA! You will fall in love with these, even my Nutella haters loved them.

I spray my pan rather than line my pan and use an off set spatula to help lift these muffin out. A knife works as well or if you want to opt of out cleaning, use muffin lines. Spray them before you add your fillings!

Happy baking!

Nutella Stuffed Pumpkin Muffins

  • Servings: 7muffins
  • Difficulty: Easy
  • Print

Ingredients

  • 7 tablespoons Nutella, frozen
  • 2 large eggs
  • 2 tablespoons dark brown sugar
  • 2 tablespoons oil*
  • 2 tablespoons honey**
  • 3 heaping tablespoons pumpkin puree
  • 1 tablespoon milk, any
  • 1/4 teaspoon vanilla extract
  • 3/4 cup oat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoons ground all spice***
  • 1/8 teaspoon ground nut meg***

Directions

  1. Dollop 7 individual heaping tablespoons of nutella or hazelnut spread on parchment paper, freeze 4 hours.
  2. Pre-heat oven to 350 degrees F. Line standard muffin with cupcake liners, or grease each cup with spray.
  3. In a large bowl, beat eggs. Add brown sugar, whisk well together.
  4. Add oil, honey, pumpkin puree, milk, and vanilla. Whisk to combine.
  5. Sprinkle in pumpkin pie spice, cinnamon, all spice, nut meg.
  6. Add oat flour, almond flour, and baking powder. Fold to combine.
  7. Scoop out mixture evenly into 7 cups, each should be almost all the way filled.
  8. Place 1 piece of frozen Nutella or hazelnut spread in the center of each one. Using the back of a spoon, cover to spread muffin mixture over the tops of each one.
  9. Bake 12 minutes.
  10. Remove from oven. Let rest in muffin pan for 1-2 minutes.
  11. Remove and place on to cooling rack. Enjoy warm or room temperature.
  12. Store in air tight container.


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