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!
If you love pumpkin baking, try this Spiced Pumpkin Bread
Why You'll Love This Nutella Stuffed Pumpkin Muffins
- Soft, moist, and fluffy texture
- Gooey Nutella center in every bite
- Packed with warm fall spices
- Easy to make with simple ingredients
- Perfect for breakfast, snacks, or dessert
For another muffin recipe, try these Chocolate Chip Muffins
Key Ingredients You'll Need
- 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***
How to Make Nutella Stuffed Pumpkin Muffins
- Dollop 7 individual heaping tablespoons of nutella or hazelnut spread on parchment paper, freeze 4 hours.
- Pre-heat oven to 350 degrees F. Line standard muffin with cupcake liners, or grease each cup with spray.
- In a large bowl, beat eggs. Add brown sugar, whisk well together.
- Add oil, honey, pumpkin puree, milk, and vanilla. Whisk to combine.
- Sprinkle in pumpkin pie spice, cinnamon, all spice, nut meg.
- Add oat flour, almond flour, and baking powder. Fold to combine.
- Scoop out mixture evenly into 7 cups, each should be almost all the way filled.
- 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.
- Bake 12 minutes.
- Remove from oven. Let rest in muffin pan for 1-2 minutes.
- Remove and place on to cooling rack. Enjoy warm or room temperature.
- Store in air tight container.
For another pumpkin treat, try these Pumpkin Brownies
For more delicious inspiration and video guides, be sure to follow Sugar Face Bakes on YouTube here.
Stacie’s Tricks & Tips
-
Freeze Nutella slightly for easier filling
-
Do not overmix batter
-
Fill muffin cups evenly for consistent baking
-
Use liners for easy removal
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Serve warm for gooey center
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For more baking techniques, explore
Frequently Asked Questions
What are Nutella stuffed pumpkin muffins?
They are pumpkin muffins filled with a chocolate hazelnut spread center, combining warm spices with rich chocolate flavor.
How do you keep Nutella from sinking in muffins?
Chill or freeze the Nutella before adding it to the batter to help it stay in the center while baking.
How long do pumpkin muffins last?
Pumpkin muffins last 3–4 days at room temperature or up to a week in the refrigerator when stored properly.
Can I freeze Nutella stuffed pumpkin muffins?
Yes, these muffins freeze well for up to 2 months. Thaw at room temperature or reheat before serving.
Why are my pumpkin muffins dense?
They may be dense if overmixed or if too much flour is used. Mix gently and measure ingredients accurately.
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