Pumpkin Nutella Swirl Muffins*

Pumpkin Nutella Swirl Muffins (recipe via thenovicechefblog.com)

I have held out as long as I could. It’s September 19th and I am officially breaking out the pumpkin recipes. Jorge and I were grocery shopping a couple days ago and there was a glorious stack of Libby canned pumpkin. I really did try to walk by it. I averted my eyes and tried to concentrate on the spices…but the idea was there in my head. PUMPKIN.

If you look into my pumpkin recipes, you will see that I really don’t have all that many. To be perfectly honest, I haven’t shared many recipes because I feel like there are already SO many out here. Besides my Pumpkin Dream Cake, I really don’t feel like there are too many totally original things I can do.

Pumpkin Nutella Swirl Muffins (recipe via thenovicechefblog.com)

However, there are a few recipe ideas I have been thinking about this year. For starters, these Pumpkin Nutella Swirl Muffins. They are based on the now infamous Nutella Banana Swirl Muffins, but a few things are switched up for the Pumpkin.

I wanted these to be all Pumpkin & Nutella with no other flavors tot take away from that. However, if you really want to, you can add pumpkin pie spice or cinnamon to the batter. But I like them just the way they are. 😉


Pumpkin Nutella Swirl Muffins

Yield: 16 Muffins

Total Time: 25 minutes

recipe note: if your Nutella is older or you are having issues spreading it -- just pop it in the microwave for a few seconds!


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • nutella


Preheat oven to 350°F. Line muffin pan with liners.

In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar, brown sugar. Beat in egg, vegetable oil, milk and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm or store in an airtight container until ready to serve.

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34 Responses to “Pumpkin Nutella Swirl Muffins”

  1. 1

    Mimi @ Culinary Couture — September 20, 2013 @ 12:50 am

    I love your banana version so I know this one’s gonna be just as awesome! And I totally feel you on the originality thing btw, everyone’s already come up with everything! #foodbloggerproblems

  2. 2

    Averie @ Averie Cooks — September 20, 2013 @ 1:26 am

    They look amazing and I have a pumpkin-nutella swirled muffin recipe! Emailing you :)

    And glad you’re on board the pumpkin train for the season now!

  3. 3

    Tieghan — September 20, 2013 @ 8:39 am

    So pretty! I made nutella swirl muffins a few weeks ago, but geez, my swirls looked NOTHING like yours! Seriously, how did you do that!

    Love these!

  4. 4

    Meghan @ Cake 'n' Knife — September 20, 2013 @ 10:06 am

    It’s like you took all my favorite things and put them into a muffin! I LOVE these, what a great way to celebrate Fall! :)

  5. 5

    Alison @ Ingredients, inc. — September 20, 2013 @ 11:07 am

    looking great girl!

  6. 6

    Amanda @ Once Upon a Recipe — September 20, 2013 @ 4:24 pm

    I’ve been holding out too, but I think this weekend is going to be the dawn of pumpkin mania! These muffins sound delicious – love the pumpkin/nutella combo!

  7. 7

    Jessica @ A Kitchen Addiction — September 20, 2013 @ 4:42 pm

    Love the rich nutella swirl! So good!

  8. 8

    Maggie @Maggiecooks — September 20, 2013 @ 8:02 pm

    Anything that has Nutella in it it’s delicious! Great photos as well! :)

  9. 9

    Joanne — September 20, 2013 @ 8:15 pm

    I think it’s definitely time! Fall has finally sprung! And the pumpkin nutella combo is just so fabulous.

  10. 10

    Katrina @ Warm Vanilla Sugar — September 20, 2013 @ 9:56 pm

    These look freaking awesome!!

  11. 11

    Julie — September 20, 2013 @ 10:21 pm

    I don’t have many pumpkin recipes so bring on as many as you like!!
    Do you think I could substitute canned for a cup of fresh mashed pumpkin?

    • Jessica replied: — September 25th, 2013 @ 12:35 am

      Hey Julie! Of course you can! :-) Just make sure it’s not too watery. If it is a more watery texture than traditional canned pumpkin – I would cut out the milk.

      Enjoy! :-)

  12. 12

    Stephanie @ Eat. Drink. Love. — September 21, 2013 @ 1:17 am

    I broke out the pumpkin weeks ago, I just couldn’t wait! These look amazing!

  13. 13

    Jocelyn @BruCrew Life — September 22, 2013 @ 8:45 pm

    I am loving all things pumpkin too! Pumpkin and Nutella is such an awesome pairing…I love it too!

  14. 14

    Chung-Ah | Damn Delicious — September 22, 2013 @ 9:59 pm

    How fun! Pumpkin and Nutella definitely go hand in hand!

  15. 15

    Shundara@SavyNaturalista — September 23, 2013 @ 9:47 pm

    I think I am going to hold out until October for pumpkins, although they are calling my name!!! I just might cave to, but luckily October is right around the corner! :)

  16. 16

    Renee @ Awesome on $20 — September 25, 2013 @ 2:05 am

    Living in Hawaii, I have become completely oblivious to seasons. You can make pumpkin recipes any time you want, as far as I’m concerned. I’ll love them all.

  17. 17

    Julie — September 26, 2013 @ 8:44 pm

    Thank you! They are in the oven right now and they look amazing! You are such a wonderful chef, I feel guilty not buying your recipes from a book!

  18. 18

    J Rae — September 27, 2013 @ 2:52 am

    I am disabled, so I don’t get out to the store but about once a month anymore, but I would love to write a cookbook about how I “SkinnyUp” the recipes in the categories of calories, fats, carbohydrates, and proteins. Anything is okay to eat if it is in moderation, but if it’s “Skinnied Up”, you can eat a little more, without any more guilt! I love looking at recipes, then changing them up in my head. been doing it for a few years now, and have lost 31 pounds just by doing a little brain work! I write each recipe down both ways, with the number changes, so I can easily go back and see where the worst food ingredient offenders are. 😉

  19. 19

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  21. 21

    Jason — September 30, 2013 @ 3:27 pm

    These look absolutely amazing. Phenomenal job on the nutella swirls. These are the picture of Fall.

    Have you ever tried adding sour cream to your pumpkin recipes? Works really well in breads, cupcakes, and muffins.

  22. 22

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    A menina cos(z)e? — October 26, 2013 @ 1:55 pm

    Thank you! They are amazing! :) Joana

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  29. 29

    Ben — May 29, 2014 @ 3:10 am

    These look amazing! Have never thought to try anything combining pumpkin and chocolate before, but looks like that’s about to change :)

  30. 30

    Kevin — September 12, 2014 @ 12:58 am

    Mmmm these look absolutely amazing!! I looooove nutella and these should be awesome 😀

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  32. 32

    Ryan from PickMyKnife — August 14, 2015 @ 4:20 pm

    I’ve just baked the muffins and they were amazing! Thank you for the recipe!

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