Pumpkin Nutella Swirl Mini-Muffins

Nutella + Pumpkin = Bliss

Pumpkin Nutella Swirl Muffins / Especially Edible

I don’t think you can officially call yourself a food blogger until you have a Nutella recipe in your repertoire. The chocolate-hazelnut spread has been around for long enough that it’s no longer the new kid on the block. (That honor goes to Biscoff, which has been kicking around Europe for decades and the food blogosphere for years, but has only recently broken into the mainstream – and by mainstream, I mean In the Safeway breakfast aisle.) Even my dad eats Nutella. It’s replaced peanut butter as the stuff you spoon out of the jar when you’ve had a really bad day at work.

Nutella Barbie

And no, Pinterest, that’s still not a realistic Barbie. You think anyone eating Nutella out of a jar as big as her head is going to have a thigh gap like that?

Pumpkin Nutella Swirl Muffins / Especially Edible

But I digress. Nutella is such a huge fad that it’s perfect to pair with the fad that rolls into town once a year, as regularly as clockwork: pumpkin. You can’t get any closer to pure comfort food than a muffin that blends Nutella and pumpkin.

Plus, these little guys look awfully pretty with their swirly tops. And they’re mini-muffins, which automatically makes them not only ten times cuter but ten times safer around those of us inclined to eat our emotions into submission.

Pumpkin Nutella Swirl Muffins / Especially Edible

Pumpkin Nutella Swirl Mini-Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins, or 36 mini-muffins


1 cup pumpkin puree

1 1/2 cups sugar

2 large eggs

1/2 cup canola oil

1/3 cup water

1 tsp. vanilla

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

3 tsp. pumpkin pie spice

1/3 cup Nutella


Preheat oven to 350.

In a large bowl, mix together pumpkin, sugar, eggs, oil, water and vanilla.

In a small bowl, whisk together flour, baking soda, salt and pumpkin pie spice. Beat flour mixture into wet ingredients.

Spoon batter into muffin (or mini-muffin) tins coated with cooking spray.

Heat Nutella in the microwave until pourable, approximately 20-30 seconds. Place a dollop of Nutella into each muffin well and swirl it around with a toothpick.

Bake for 25-30 minutes for regular-sized muffins, or approximately 15 minutes for mini muffins. (Check them at 10 minutes if your oven runs hot.)

Let muffins cool for 5 minutes in tins, then remove to wire racks to cool completely.

Recipe from Alaska From Scratch , adapted from Two Peas and Their Pod


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