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Pumpkin Nutella Swirl Muffins with a hint of orange, sounds like a winning combination to me. Perfect for those chilly fall mornings with a hot cup of coffee or tea.

 
A muffin cooling on a wire rack with mini pumpkins in the background
 
 
I took the recipe for pumpkin walnut muffins, swirled in Nutella and omitted the walnuts. The addition of the orange juice really brings out the flavor of the pumpkin and paired with the Nutella, well I think we all know how well chocolate and orange go together. Who doesn’t love chocolate in a muffin?
 
The swirl you see is not only happening on the top, it’s also jazzing up the inside of the muffin as well. I filled the muffin cup about 1/3 full of the muffin batter, then added 1 teaspoon of Nutella and swirled using 2 toothpicks. I used 2 toothpicks because 1 just wasn’t collecting enough of the Nutella to get a good swirl. You don’t have to be too artistic because this swirl is only seen when being eaten.
 
 
 
 

Nutella on the inside and Nutella on top.

 
 
A muffin in half showing the nutella swirl inside
 
 
I filled the muffin cups with the rest of the batter (I like large muffin tops so I fill all the way to the top, the only time a large muffin top is acceptable) and swirled in the Nutella again. I was a bit more artistic with the swirl effect since this is what is seen and gives the muffins the wow factor.
 
 
Muffins in a pan right out of the oven

 

Pumpkin Nutella Swirl Muffins – Step by Step

To a mixing bowl sift the flour, pumpkin pie spice, baking soda and salt. Mix. To a separate bowl add the sugar, pumpkin, eggs, vegetable oil and orange juice. Whisk until blended. Add the dry ingredients to the wet in batches until well mixed.

Fill muffin cups 1/3 of the way with the pumpkin mix. Add 1 teaspoon of nutella. Swirl using 2 toothpicks.

 

Muffin batter is swirled with nutella

 

Add more pumpkin mix to fill the cups, then swirl in more nutella on the top.

 

Muffin cups filled with pumpkin batter and swirled with nutella

 

Bake for 20-25 minutes until a toothpick comes out clean when inserted. Turn the muffins out onto a cooling rack to cool completely.

Pumpkins cooling on a rack

 

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Yield: 30

Pumpkin Nutella Swirl Muffins

Pumpkin and nutella with a hint of orange?  Sounds like a winning combination to me. These pumpkin nutella swirl muffins are a delicious, seasonal breakfast treat.

Pumpkin and nutella with a hint of orange?  Sounds like a winning combination to me. These pumpkin nutella swirl muffins are a delicious, seasonal breakfast treat.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 cups (300 grams) all-purpose flour
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 3 cups (600 grams) granulated sugar
  • 1-15 ounce (426 grams) can pumpkin puree
  • 4 large eggs, room temperature
  • 1/2 cup (118 ml) vegetable oil
  • 1/2 cup (118 ml) orange juice
  • 13 ounces (368 grams) Nutella

Instructions

  1. Preheat oven to 350°F/180°C.
  2. Line muffin pan with cake liners.
  3. To a mixing bowl sift the flour, pumpkin pie spice, baking soda and salt. Mix.
  4. To a separate bowl add the sugar, pumpkin, eggs, vegetable oil and orange juice. Whisk until blended.
  5. Add the dry ingredients to the wet in batches until well mixed.
  6. Fill each muffin cup 1/3 full. Drop 1 teaspoon nutella into the center and swirl. Top  with more pumpkin batter. Swirl more nutella on the top.
  7. Bake for 25 to 30 minutes or when a toothpick inserted in the center comes out clean.
  8. Turn out onto a wire rack until cooled completely.

Nutrition Information

Yield

1
Amount Per Serving Calories 170Saturated Fat 3gCholesterol 21mgSodium 198mgCarbohydrates 30gProtein 2g
© Janette
Cuisine: American / Category: Breakfast