One-Bowl Pumpkin Nutella Muffins (Edit recipe)

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Indulge in the perfect fall treat with these moist and fluffy Pumpkin Nutella Muffins! Made with just 10 simple ingredients and in 30 minutes, you’ll enjoy the perfect blend of cozy pumpkin spice flavors swirled with creamy Nutella in every bite!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	12 g
Carbohydrates:	37 g
Protein:	3 g
Cholesterol:	1 g
Sodium:	198 mg
Fiber:	2 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

0.5 cup Vegetable Oil
1 cup Granulated White Sugar
2 whole Eggs, at room temperature
1 cup Pumpkin Purée
1.5 cups All Purpose Flour
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
2 tsp Pumpkin Pie Spice
0.5 cup Nutella

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F/217°C. Line a 12-count muffin pan with muffin liners. Set aside.
In a medium bowl, whisk the oil, sugar, eggs, and pumpkin until combined.
Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients and fold together until just combined. Careful not to overmix.
Fill the muffin liners ¾ full. Drop about 1 teaspoon of Nutella over each muffin and swirl with a toothpick or knife.
Bake in the oven for 5 minutes. Reduce oven temperature to 350°F/177°C and continue baking for an additional 15-17 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the hot pan, then remove them and set them on a wire rack to cool completely.

Notes

Storing: Keep covered at room temperature for up to 2 days or refrigerated for up to 1 week. Freezing: Store your muffins in a freezer-safe bag or container in the freezer for up to 3 months. Allow the muffins to thaw overnight in the refrigerator. For a quick option, you can reheat them in the microwave for 30-45 seconds. Pumpkin Pie Spice: You can use store-bought or make homemade pumpkin pie spice. If you have the spices on hand you could instead mix 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.

Mini Muffins: Line a mini muffin pan with liners or spray with nonstick spray. Fill each mini muffin to the top with batter and bake in a preheated 350°F/177°C for 11-13 minutes or until a toothpick inserted into the center comes out clean.