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

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.

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.

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 #simplybakeblog. I’d love to see!

Try these Nutella recipes!

• Easy 3 Ingredient Nutella Brownies
• Nutella Fudge
• Nutella Stuffed Chocolate Chip Cookies
• Nutella Coffee Milkshake

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