These self-frosting Pumpkin Nutella Muffins are a breeze to make. A dollop of Nutella spread is swirled on top and baked. The muffins are tender and super moist, with a “self-frosting” hazelnut-chocolate topping. These taste even better the next day, if they last that long!
I’m about to make a few of you gasp. I know it. It’s a dark secret I’ve kept well hidden for a very long time. But, it’s time to come clean.
There is no need to set up the stand mixer. All you need are two bowls, a whisk. For the dry ingredients, you’ll need all-purpose (instead of whole wheat). There is a blend of white and brown sugar. You’ll need pumpkin pie spice (but you can easily blend your own). For the dry ingredients, a little cocoa powder, baking powder and baking soda, as a leavener. For the wet, eggs and oil and vanilla.
Whisk the wet mixture and the add to the dry; I like to use Baker’s Joy to grease my muffin tin, so that I don’t need cupcake liners. An ice cream scoop makes easy and even measuring of the batter.
Self-Frosting Pumpkin Nutella Muffins
Ingredients
- 1 15 oz can pure pumpkin puree not pie filling
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla
- 1/4 cup light brown sugar packed
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- NOTE: I used 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon ginger and nutmeg measurements
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons natural cocoa powder not Dutch cocoa powder
- 12 heaping teaspoons Nutella for topping
Instructions
- Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
- In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
- In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
- Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
- Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
- Serve warm or at room temperature. Store in an airtight container.
I'm glad you liked the muffins…and the nutella! There are so many tasty ways to use it.Visit my SRC post this week, Pork Stir-Fry with Garlic Sauce: http://pennypinchingprovisions.blogspot.com/2012/10/pork-stir-fry-with-garlic-sauce.html#
Chocolate, hazelnut AND pumpkin! These look amazing and perfect for fall! I think I have just about everything I need to give these a try today!
These look so good Debby! I am pinning this recipe to definitely try it one of these days. By the way I was assigned your blog this time and loved going through your recipes. Everyone who tasted the lemon yogurt cake loved it! Thanks for the recipe:)
Oh, wow. I love this combination, and have a great bread with these flavors. But these cupcakes? They look even better! Great SRC post!
Pinning this – yum!
What a great recipe ! I can't wait to try it.. sharing this one,.
I think Nutella and pumpkin would be a perfect combination. I swirled some Nutella into a zucchini bread last year and it was delicious!
Oh my gosh, pinning these NOW. Your photos are so wonderful and appetizing, and these muffins look so delicious!! I love the swirl effect on top – so clever and beautiful! Really awesome job!!
These look SO tasty! I am absolutely in love…the perfect autumn muffin!
These look amazing! Welcome to the nutella fan club!
Okay, wow. These look amazing. Thanks so much.
wow these are amazing. I am definitely pinning this to come back to. Stopping by from SRC and following you on FB toot!
Wow. Just wow. A Nutella virgin! I'm glad you tried it – isn't it amazing? These muffins. *Swoon*
I'm so glad you found your way to nutella!!! It's the best, isn't it? I love that huge glob of it in the center of these muffins!
I'm with you Debby. I have never tasted Nutella. I just discovered Biscoff. Your muffins look delicious.
looking so yummmmy i want to eat this now
Debbie, you might want to pick up a jar of Speculoos Cookie Butter the next time you are in Trader Joe's. Very delicious, but no chocolate. It looks like peanut butter, but they are made from cookies. I'm not a big fan of Nutella, but might try the cookie butter instead. And I will likely use mashed yams in place of the pumpkin. These muffins look so yummy!
Debby,
I'm sorry, but I'm looking for the recipe and can't find it anywhere after the post. Maybe I need a new pair of glasses? Thank you.
These muffins look amazing! I love pumpkin and I love Nutella but never really thought about putting the two together… You have me feeling inspired 🙂 Can't wait to see you in 2 days!!!
Welcome to the Nutella fan club Debby! 🙂 Your muffins look absolutely wonderful and delicious. I cant seem to find the recipe card your talking about though. I'd love to get the exact measurements so I can make these soon.
That's weird… I just went to your home page, and the recipe card to this recipe is showing up fine, twice in fact. But when you click on the actual post, the recipe card disappears. Just thought I would give you a heads up about it.
That is weird! I just clicked on the recipe card, and it took me right to Key Ingredient. Did you get it to work yet? What browser are you using? Are you using an iPad?
This looks great! I wanted to let you know That I featured this in my "What I Bookmarked This Week" post yesterday- stop by and see!