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.
Nutella on the inside and Nutella on top.
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.
Add more pumpkin mix to fill the cups, then swirl in more nutella on the top.
Bake for 20-25 minutes until a toothpick comes out clean when inserted. Turn the muffins out onto a cooling rack to cool completely.
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- 3 cups all-purpose flour
- 1 1/2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 3 cups granulated sugar
- 1-15 oz can pumpkin puree
- 4 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1-13 ounce container Nutella
- Preheat oven to 350 degrees F.
- Line muffin pan with cake liners.
- 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 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.
- Bake for 25 to 30 minutes or when a toothpick inserted in the center comes out clean.
- Turn out onto a wire rack until cooled completely.
Amount Per Serving:Calories: 170 Saturated Fat: 3g Cholesterol: 21mg Sodium: 198mg Carbohydrates: 30g Protein: 2g