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
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.