These incredibly moist chocolate swirl pumpkin muffins are the ultimate fall treat, with every bite infused with cozy autumn flavors and a rich swirl of Nutella. Not only are they delicious, but they’re also quick and easy to make, perfect for busy mornings or a last-minute dessert. Ready in under an hour, these muffins come together effortlessly – no mixer required! Simply whisk the pumpkin muffin batter by hand, scoop it into your favorite muffin liners, and swirl in a generous layer of Nutella for that extra touch of decadence.

The result? A soft, tender muffin with a perfectly balanced sweetness and a rich chocolatey twist in every bite. Whether you’re hosting a fall gathering or simply craving a warm, comforting snack, these chocolate swirl pumpkin muffins will hit the spot. They’re ideal for enjoying with a hot cup of coffee or tea on a crisp autumn day. Bonus: they make your kitchen smell heavenly while baking!

INGREDIENTS NEEDED:

• All-Purpose Flour: The base of these fluffy muffins, giving them structure and a soft, fluffy crust.
• Pumpkin Puree: Adds moisture, rich flavor, and that special touch of fall. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Baking powder and baking soda: These help the muffins rise well, creating a light and airy texture.
• Granulated sugar and light brown sugar: A combination of the two sugars adds sweetness and a light molasses flavor to the brown sugar. Makes the muffins perfectly sweet and balanced.
• Eggs: Provide structure and help bind all the ingredients together, making the muffins moist and fluffy.
• Vegetable oil: Adds richness and keeps the muffins moist and fluffy. You can also substitute with melted coconut oil for a slightly different flavor.
• Vanilla Extract: Enhances the overall flavor with a subtle sweetness.
• Yogurt: The secret ingredient for extra moisture and a soft, delicate crumb. Adds a slight tartness. which perfectly complements the sweetness.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger and cloves that brings all the warm flavors of fall into every mouthful.
• Nutella: For that extra splash of creamy chocolate and nutty goodness that makes these muffins irresistible!

TIPS FOR SOFTER PUMPKIN MUFFINS

• Do not overmix: When mixing the wet and dry ingredients, mix just until the flour disappears. Overmixing can make muffins dense and hard instead of light and fluffy.
• Use room temperature ingredients: Make sure eggs, yogurt, and other ingredients are at room temperature. This helps them blend more easily and ensures even cooking.
• High heat at first: Start baking muffins at a higher temperature (about 425°F/220°C) for the first 5 minutes. This allows the muffins to rise quickly, creating a high muffin top in the oven. Then reduce the temperature to 350°F/175°C for the remainder of the baking time.
• Don’t skimp on the pumpkin pie spice: the spice blend is what gives these muffins their warm, fall flavor. If you like extra spice, feel free to add a pinch of cinnamon or nutmeg to the batter.
• Divide the batter evenly: Use an ice cream scoop or large spoon to divide the batter evenly among the muffin cups. This will ensure that all of your muffins cook at the same rate and come out evenly.
• Stir gently: When adding Nutella (or chocolate cocoa butter), gently stir it into the batter with a toothpick or knife. Too much will overmix and you will lose that beautiful marbled effect.
• Fill muffin cups almost to the top: For well-rounded muffins, fill the cups ¾ full or a little more, leaving enough room to allow for rising.
• Test for doneness: Insert a toothpick or cake tester into the center of a muffin. If it comes out clean or with a few wet crumbs, the muffins are done. Avoid overcooking the muffins, as this can cause them to dry out.
• Let cool (slightly): Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set without getting soggy on the bottom. Enjoy them warm for optimal quality and flavor.

CHOCOLATE SWIRL PUMPKIN MUFFINS

Bakeanna

These incredibly moist, chocolate-dipped pumpkin muffins are the ultimate fall dessert, with every bite packed with comforting fall flavors and a swirl of Nutella.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 MUFFINS

Ingredients

  

• 2 cups all-purpose flour sifted
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 pack vanilla
• 1/4 cup sour cream
• 1/2 cup nutella
• 1 can pumpkin puree

Instructions

 

• Pre-heat the oven to 220 °C and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Set aside.
• In a large mixing bowl, combine the pumpkin purée and both sugars (granulated and light brown). Then, whisk in the oil, eggs, vanilla extract, and sour cream until smooth and well-blended.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Fill each muffin liner with the batter, filling them up to the rim for a nice rise.
• Place a tsp of Nutella on top of each muffin. Use a toothpick or skewer to swirl it into the batter, ensuring the chocolate spreads throughout for a beautiful marbled effect.
• Bake in the preheated oven for 5 minutes , then lower the temperature to 180 degrees and continue baking for the rest of the time or until a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.

Keyword CAKES, DESSERTS, MUFFINS, nutella, PUMPKIN

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