Pumpkin Nutella Chocolate Chip Muffins
Pumpkin Nutella Chocolate Chip Muffins are easy-to-make treats, whipped up in a single bowl. They are a delicious combination of fluffy pumpkin, rich Nutella, and loaded with chocolate chips. Perfect for a satisfying breakfast or a sweet afternoon snack.
Easy Nutella Muffins
I make muffins once a week for my kids and to share with neighbors. This recipe has been one of my most requested and everyone goes crazy over it. I’m not surprised, they taste incredible!
These Pumpkin Nutella Chocolate Chip Muffins are so moist with all the fluffiness from the pumpkin and autumn spices. Then they are stuffed with chocolate chips that burst open with each bite. Plus the tops are eye-catching with that dreamy Nutella swirl. Always a crowd-pleaser and perfect for breakfast or snacking!
Why You Will Love This Recipe
Chocolatey! They are full of chocolate flavors from Nutella and chocolate chips.
Easy! Only one bowl and a handful of ingredients are needed.
Popular! A show stopper in appearance and a huge crowd pleaser.
Ingredients
- Pure Pumpkin– This is the main ingredient to keep those muffins extra moist. Canned or homemade would work well. Look for the can that says Pure Pumpkin and not Pumpkin Pie Filling.
- Nutella– Just a little swirl of this hazelnut spread tastes and looks so decadent.
- Chocolate Chips– Chocolate chips add a burst of chocolate flavor to each bite. You can use milk chocolate for a sweeter flavor or semi-sweet chocolate for a richer flavor.
- Granulated White Sugar– Using only white sugar keeps the muffins so sweet and fluffy.
- All-Purpose Flour– This type of flour works best in this recipe. I haven’t tried any other flour so I can not attest to how they would turn out.
- Butter– One of the key ingredients to keep the muffins moist is butter. It also adds another layer of richness. You can substitute with a neutral oil like canola or vegetable for a similar taste.
- Eggs– Adding 3 eggs helps bind the muffins together and give them the best texture.
- Baking Soda and Baking Powder– This combination helps give rise to the muffins.
- Ground Cinnamon– A pinch of cinnamon brings together some of the autumn flavors.
- Vanilla Extract
- Salt
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Pumpkin Nutella Muffins
- Add the wet ingredients: Add pumpkin, sugar, butter, eggs, and vanilla extract to a large bowl. Stir it all together.
- Add the dry ingredients: Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Then stir it all together until it is almost combined. You’ll still see some streaks of flour and that’s ok!
- Add chocolate chips: Gently fold in the chocolate chips. Only stir it in until it is mixed throughout the batter and the flour streaks are gone.
- Fill the muffin cups: Pour the batter into muffin cups and fill 3/4 full (I like to use an ice cream scoop to make it easier). I usually line mine with muffin liners and spray them but you can also grease the pan. Then
- Swirl the top: Add the Nutella to each top of the muffin and then give it a little swirl. I used a toothpick but you could use a butter knife. It doesn’t need to look perfect, just swirly.
- Bake: Pop them into the oven for 17-20 minutes or until the center is completely cooked. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few pieces of crumbs, it is finished baking.
- Cool: Allow the muffins to cool in the pan for about 5 minutes and then let them finish on a cooling rack. Enjoy!
Storage Options
To store: Allow the muffins to completely cool and then store them covered in an air-tight container at room temperature for up to 3 days.
To freeze: Muffins freeze well when placed in an air-tight container or freezer bag and frozen for up to 2-3 months.
Helpful Tips
* Don’t overmix the batter: Overmixing can develop too much gluten, leading to tough, chewy muffins that may fall apart. Mix just until the ingredients are combined.
* Check for doneness: Insert a toothpick into the center of your baked item. It should come out clean or with a few moist crumbs when done.
* Use Pure Pumpkin: Look for the can that says “Pure Pumpkin” instead of “Pumpkin Pie Filling.”
More Delicious Recipes
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Pumpkin Nutella Chocolate Chip Muffins
Ingredients
- 15 ounces pure pumpkin puree
- 1 cup white granulated sugar
- 1/2 cup melted butter or neutral oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- 1-2 tablespoons Nutella
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line with muffin cups or grease a muffin pan and set aside.
- In a large bowl, stir together pumpkin, sugar, butter, eggs, and vanilla extract.
- Add flour, baking powder, baking soda, cinnamon, and salt. Stir until there are a few remaining streaks of flour.
- Fold in chocolate chips and gently stir just until there are no remaining streaks of flour.
- Fill each muffin cup 3/4 full. Top with a heaping 1/4 teaspoon of Nutella. Swirl the top with a toothpick or knife.
- Bake for 17-20 minutes or until a toothpick inserted into the center of each muffin comes out clean. Allow muffins to cool for 5 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Notes
- Mix the batter until just combined. Overmixing can lead to dense, gummy muffins.
- Be sure to use “Pure Pumpkin” and not “Pumpkin Pie Filling.”
