Pumpkin Muffins with Cream Cheese and Nutella Swirl
User Reviews
4.7
18 reviews
Excellent
Pumpkin Muffins with Cream Cheese and Nutella Swirl
Report
In celebration of the arrival of fall, let's bake Pumpkin Muffins with Cream Cheese and Nutella Swirl. An oil-free pumpkin muffin base is filled with a cream cheese mixture and a dollop of Nutella before baking. Fluffy and decadent, these Pumpkin Muffins with Cream Cheese and Nutella Swirl are a brilliant autumnal breakfast or brunch item that won't last long in any household!
Share:
Ingredients
Muffins
- ¾ cup pumpkin puree
- ½ cup granulated sugar
- ¾ cup unsweetened applesauce
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Filling
- 4 oz. cream cheese softened
- 2 tablespoons honey
- 1 egg
- ¼ cup Nutella
Add to Shopping List
Instructions
- Preheat the oven to 375°F.
- Place parchment paper liners in a cupcake/muffin pan. Set aside. (If not using liners, spray liberally with nonstick baking spray.)
- Make the Pumpkin Muffin Batter
- Whisk together the pumpkin, sugar, applesauce and eggs in a large mixing bowl. Stir until smooth.
- Combine the flour, baking soda, baking powder, cinnamon and salt in a separate bowl. Whisk until combined.
- Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
- Make the Cream Cheese Filling
- Combine the cream cheese, honey and egg in the base of a food processor (or in a bowl, if using a hand mixer.)
- Blend until smooth, and set aside.
- Prepare the Muffins
- In your prepared pan, dollop the pumpkin batter halfway up the cupcake tins. (About 2 tablespoons.)
- Drizzle 1 tablespoon of the cream cheese mixture on top of the pumpkin batter.
- Measure out a teaspoon of Nutella on top of the cream cheese mixture in each muffin liner.
- Swirl the cream cheese and Nutella together using a toothpick. (Gently, insert it into the mixture and twirl until the ingredients have combined slightly.)
- Top the fillings with another scoop of the pumpkin batter on top.
- Repeat until all the muffins are put together.
- Transfer the pan to the preheated oven, and bake for 20-22 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10-15 minutes, then enjoy warm!
Notes
- Depending on how hot your oven runs (and how old it is), the baking time could change. I've baked these in our new ovens for 22 minutes, and they're perfect while it took 25-27 minutes in our older oven.
Nutrition Information
Show Details
Serving
1g
Calories
189kcal
(9%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
56mg
(19%)
Sodium
285mg
(12%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 189kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 56mg | 19% |
| Sodium | 285mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
