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Super Moist Pumpkin Nutella Swirl Muffins

Super Moist Pumpkin Nutella Swirl Muffins

Course Breakfast
Cuisine American


  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree I used fresh pumpkin puree, but canned purree can be used as well
  • 2 large eggs at room temperature
  • 1/4 cup milk at room temperature
  • 1/2 cup Nutella at room temperature


  • Preheat oven to 425 F (218 C) and prepare a 12 count muffin pan. Grease well with cooking spray or line with muffin liners. Since this recipe yields about 15 muffins, you can either prepare a second muffin pan, or bake the muffins in 2 batches if you have only one muffin pan.
  • In a large bowl, combine the dry ingredients: all purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk lightly and set aside.
  • In a separate medium sized bowl, combine the wet ingredients: oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk. Whisk until combined.
  • Pour the wet ingredients into the dry ingredients and whisk until you can no longer see the flour and all the ingredients are combined.
  • Using a spoon or an ice cream scoop, fill each liner with batter until almost full.
  • Drop little spoonfuls of Nutella in the centre of each muffin (about 1 teaspoon each). Using a toothpick, gently swirl Nutella in any pattern you like. Just make sure not to swirl too much, so that the Nutella swirl remains prominent.
  • Bake in the oven for 5 minutes, and then lower the temperature to 350 F (177 C) WITHOUT removing the muffin pan out of the oven.
  • Bake for an additional 15 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the muffins cool completely before taking them out of the muffin pan.