Nutella Pumpkin Muffins

[Total: 3    Average: 5/5]


What better way to welcome autumn than with some scrumptious Nutella pumpkin muffins! These sweet, decadent muffins are made with creamy pumpkin puree and seasoned with a hint of pumpkin pie spice, and of course flavoured with creamy, nutty Nutella.

This toddler-friendly recipe is a variation of Pumpkin Spice Muffin Bites. It’s a little more indulgent but still relatively healthy since I substituted the butter with coconut oil (read more about my obsession with coconut oil HERE). In the original recipe I substituted the eggs with ground flax seed (my son was still under a year old when I created the recipe) so there is always that option if you prefer an egg-free version.

These muffins were a hit! My husband (my biggest critic) isn’t fond of pumpkin-inspired recipes but since the pumpkin puree was combined with the Nutella (a childhood fave) he couldn’t resist…and neither could my son!

(Makes about 12-14 large muffins)
1 3/4 cup flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 eggs
1/2 cup sugar
1 cup pumpkin puree
1/4 cup extra-virgin coconut oil, melted (or unsweetened applesauce)
1 tsp. vanilla

Preheat oven to 350 degrees.
With a hand or stand mixer whisk eggs for about 2 minutes or until light and frothy.

Add the sugar, vanilla, pumpkin puree, and coconut oil. Whisk all the wet ingredients again until well combined. In a separate bowl, mix the dry ingredients together then slowly add to the dry ingredients and beat until combined.

Spray muffin liners with cooking spray and fill each about 3/4 from the top with batter.
*Tip: I like to use an ice cream scoop so all the muffins are the same size!

Scoop about 1/2 tsp. of Nutella onto each muffin. With a toothpick, swirl the Nutella
into the batter until combined.
*Tip: Since the Nutella is very dense it’s helpful to heat it in the microwave for 10-15 seconds so it has a runnier consistency.

Someone was scouring the kitchen floor for some batter that dripped off mama’s spoon!

Bake for 20-25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cool before removing from the muffin tin.

I know they looked delicious, but I didn’t think they would be fighting over them!

My son looks very determined…my bets are on him! ;-)

Store in an airtight container or plastic zip-lock bag for up to one week or store in the freezer for up to 6 months.

Nutella Pumpkin Muffins written by Lisa Codina average rating 5/5 - 3 user ratings
  • Love Lulu

    These look so amazing Lisa!! I’m obsessed with nutella ;)

    • Love Lulu

      and by the way, your son has the most beautiful eyes!

      • Lisa Corda

        Thanks Lauren! He looks exactly like my husband but everyone says he has my eyes..thanks for the compliment! lol! Btw, if you love Nutella you really have to try these! They’re quick and easy to make and so goooood!

  • facebook-710180099

    Super delicious nutella muffins right there!!!

  • Me N my Monkeys

    Yummo, the muffins look delicious.

    • Lisa Corda

      They were! ;-)

  • Marija

    Hello,I accidentally came on your website, searching for good baby recipes. It’s absolutely amazing,huge respect for you!!!! First website with so huge choice and variety of recipes. I’m saving almost every single of them in bookmarks :) Huge Thank you!!!!!!

    • Lisa @bitesforbabies

      Aww, thanks so much! That is so awesome to hear…I’m happy that I’ve inspired you! I hope to see more feedback on the Blog as you try some of the recipes out (and please share with your friends!) ;-)))