Nutella Pumpkin Muffins
Prep time
Cook time
Total time
Serves: 12 jumbo muffins
  • 2 cups all purpose flour
  • ½ tbsp. baking powder
  • 1 tsp. baking soda
  • 1½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • ⅛ tsp. ground cloves
  • ½ tsp. salt
  • 1 cup dark brown sugar
  • ⅓ cup butter, melted
  • ⅓ cup vegetable oil
  • ¾ cup buttermilk
  • 1 cup pumpkin puree
  • 2 eggs
  • 1½ tsp. vanilla
  • Nutella
  1. Preheat oven to 425 degrees. Line a muffin tin with paper liners or grease the tin with Crisco shortening. (I used baking cups for this recipe which I found at Home Goods!)
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt & brown sugar. (Use a whisk to get all the clumps in the dark brown sugar out).
  3. In a separate bowl, whisk together melted butter, oil, buttermilk, pumpkin puree, eggs & vanilla.
  4. Make a well in the center of the dry ingredients & pour the wet ingredients into the well.
  5. Use a spatula to gently fold in the wet ingredients until the batter comes together. Do not over mix the batter.
  6. Use an ice cream scoop to fill the muffin tins halfway. Use the back of a spoon to make an indent or well in the center of each muffin.
  7. Drop a heaping teaspoon of Nutella into the center of each muffin. Top the muffins off with more batter. Each muffin should be filled close to the top with batter in order to get the heaping, oversized muffin effect.
  8. Heat a few scoops of Nutella in the microwave for 30 second intervals until it is more pourable. Drizzle another spoonful of Nutella over each muffin. Use a knife to swirl & mix the batter a bit.
  9. Bake the muffins in the center of your oven for about 20-22 min or until the tops are golden brown.
  10. Remove the pan from the oven & cool the muffins for 5-10 minutes before enjoying!
Recipe by Grey Stripes & Denim at