Pumpkin Nutella muffins, a small batch of muffins makes just 6.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Tiny bit distracted as I write this post.
I took these photos when I had 13 other things on my To Do list (we really pick and choose what we want to spend our time on, don't we?).
I edited the photos when I had 13 other things on my mind (they were a welcome distraction).
And now? I'm writing this post with the beach in my ears. You guys are baking pumpkin things to stay warm, and I'm wearing nothing but a bikini for 9 days. No, really--I didn't pack any underwear; bikinis only! If you know nothing else about me, know that I am one hell of a packer. I have the smallest suitcase you've ever seen, and I'm proud of it.
Other things I'm proud of: the ridiculous Nutella swirl on these muffins. My little trick is to slightly soften the Nutella in the microwave before attempting to swirl. The smallest amount of Nutella will make the prettiest swirls, so in order to make up for that insanity, we cram a scoop of Nutella in the middle of the muffins, too. Are you with me? Into each cup goes one small scoop pumpkin muffin batter, a dollop of Nutella, another scoop of pumpkin, and then a little less than a teaspoon of melted Nutella for swirling.
All of that makes the best pumpkin Nutella muffins you've ever had--promise!
Are we calling these pumpkin Nutella muffins or pumpkin Nutella cupcakes? Muffins are really just cupcakes masquerading as breakfast food, no? I'm pretty sure the qualifying factor for muffins is the inclusion of 1 health ingredient. I used coconut oil FOR YOUR HEALTH, ergo: muffin.
You can make these for a carry-on airplane breakfast and feel virtuous for passing on the stale peanuts. You really have your shit together if you can prepare for a trip and make healthy take-along snacks. Let's just say I feel like I have my shit in one pile these days, and I'm feelin' good. I don't know why you need to know that, but I think you do.
I'm feeling so good that I'm working on edits for my Sweet and Simple: Dessert for Two cookbook from this beach chair. I also have plans to make a mini dessert or breakfast for you while I'm here, and embarrass my husband by forcing him to take photos of me on the beach while I eat it. If you know of a support group for people married to bloggers, please, let him in!
He has so many good stories to share. But just when he's about to share another embarrassing story about what it's like to be married to a food blogger, I push another pumpkin Nutella muffin in his mouth. It's for the best.
Just tryin' to keep the peace,
Christina
A small batch of pumpkin muffins with Nutella swirls. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Pumpkin Nutella Muffins
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 304Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 146mgCarbohydrates: 44gFiber: 2gSugar: 31gProtein: 3g
mhapemanmusic says
Hoooooly guacamole, these are SO delicious. When I saw the recipe in my email, I immediately put Nutella & pumpkin on my grocery list. This week has been exceptionally crappy, so I decided to bake these this morning in an act of positive defiance - and WOW, did they do the trick. These muffins made my day and my weekend that hasn't happened yet. Thank you for these!! <3
Christina Lane says
I'm so glad to hear it! Thanks for sharing :) <3
Brigette Durocher says
I made these today, I love using coconut oil instead of butter in certain baked goods and it was great in these. Another great recipe!
Naomi says
Would love to make these! but coconut oil is crazy expensive where I'm from. Will it be ok if I sub it with canola oil or melted butter? If so, will the proportions be the same? Thank you!
B DVB says
I have successfully substituted butter for the coconut oil
Lauren says
I know this post is a couple years old but I'm so glad you reposted it recently--I've made these muffins three times in the past couple weeks. They are amazing and the perfect treat at the end of a day. I've experimented with dropping the sugar to just half a cup and they seem to taste just as great. Thank you for the recipe!
Jenny says
These just came out of the oven at our house and we love them. Thanks for sharing your recipe!
Becca says
I know this has posted years ago, but recently discovered it! I love making these, but curious.... would this be good with carrot pulp from a juicer?
Been wanting good carrot pulp recipes!
Christina Lane says
I have never made it with carrot pulp...good luck if you do. I think it's not as moist as pumpkin, so I'm worried your muffins will be dry.
Nicole Arbogast says
Do you think these could be made into mini muffins? If so, how long should I cook them?
JWells says
Made these a few days ago. I subbed canola oil for coconut oil as I’m not a fan. They came out perfect. Thankfully only made 6 and I ate two 20 min out of the oven and a third later in the day. These are great. I like pumpkin muffins but sometimes it’s just too much pumpkin overload. These give you the pumpkin flavor with a swirl of chocolate goodness running through it. My new favorite muffin!
Cindy V says
I love, love, love these muffins. I cannot emphasize enough how much I love these things! I found them two years ago and it was love at first bite. The pumpkin. The Nutella. Mmmmmmmm. I hide them and try to limit myself to one with coffee in the morning (doesn't always work). I've learned to put one dollop of pumpkin batter in the bottom of the muffin cup, then use a spoon to spread the batter over the whole bottom and push it up the sides a little, creating a little well. Then I have ditched even trying to measure the Nutella, I just eyeball it, adding the mound of Nutella in the middle, and then covering it with the rest of the batter. Similar eyeballed Nutella mound on top, using toothpick to swirl.