Gluten Free Nutella Swirl Pumpkin Muffins RecipeSharon L. | What the Fork Food Blog
Gluten Free Nutella Swirl Pumpkin Muffins are based on my favorite pumpkin muffin recipe and swirled with smooth and creamy Nutella. Hard to resist!
These Gluten Free Nutella Swirl Pumpkin Muffins are another recipe that I wanted to post last fall but never got around to it. That hasn’t stopped us from eating these amazing muffins for the last year though.
You know, for recipe testing purposes 😉
Luckily for you and me, canned pumpkin puree is available year-round. That means, pumpkin can be a year-round flavor, not one we have to limit ourselves to during a short amount of time each year.
My recipe for gluten free pumpkin muffins are a frequently requested breakfast in my house. I occasionally add different mix-ins or keep them plain, but this version with Nutella swirls is definitely their favorite way to eat them.
I mean, who could blame them? I’m sure you might be with me on this one, but I’d happily swirl Nutella into anything and everything.
I’m thinking I might need to swirl some into my Gluten Free Pumpkin Bread next. I swirled it into a Chocolate Hazelnut Quick Bread in my cookbook, so I know it’s going to be good.
Too good probably.
You can just never go wrong with Nutella anything. I already know you’re going to love these gluten free Nutella Swirl Pumpkin Muffins so much!
Can these muffins be made dairy free?
Yes! Use unsweetened coconut milk beverage in place of the regular milk and use a dairy free or vegan chocolate hazelnut spread.
There are a couple brands available now. Nocciolata and Nutiva both make a great chocolate hazelnut spread.
Tips for Making Nutella Swirl Muffins:
- Use a toothpick or cake tester to swirl the Nutella into the muffin batter. A butter knife is too big.
- If your Nutella is really thick and solid, heat it in the microwave for a few seconds to make it thin enough to swirl easily.
- Make sure your milk and eggs are room temperature. If you’re using leftover pumpkin puree that has been refrigerated, bring that to room temperature too.
- Bake the muffins at 400°F instead of 350°F. Baking muffins at a higher temperature will give you that domed muffin top.
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Gluten Free Nutella Swirl Pumpkin Muffins Recipe
- 1 3/4 cups Sharon’s Nightshade-Free Gluten Free Flour Blend
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 2 teaspoons Pumpkin Pie Spice
- 2 large Eggs, room temperature
- 1 cup Light Brown Sugar, lightly packed
- 1 cup Pumpkin Puree
- 1/3 cup Avocado Oil
- 1/4 cup Milk, room temperature
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Nutella, (see notes for dairy free)
- Preheat oven to 400°F and line a standard muffin tin with 12 paper liners or spray well with non-stick spray.
- In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the eggs, brown sugar, pumpkin puree, oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter evenly between the 12 muffin cups.
- Top each muffin with 1 teaspoon of the Nutella and use a toothpick to swirl into the batter.
- Bake the muffins at 400°F for 16-20 minutes. Cool in the pan for 5 minutes then remove and cool on a wire rack. Serve warm or room temperature.
- Store muffins in an airtight container up to 3 days or freeze in a freezer bag up to 2 months.
- I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
- To make these muffins dairy free, use unsweetened coconut milk beverage in place of the milk and use a dairy-free/vegan chocolate hazelnut spread.
- Sharon L.
- Cooking Method:
- Gluten Free
- Gluten Free Baking
- Gluten Free Baking, Gluten Free, Muffins, Pumpkin, Nutella, Baked, Baking, Fall, Breakfasts, Brunches
- Related Recipes:
- Gluten Free Baking Recipes, Gluten Free Recipes, Muffin Recipes, Pumpkin Recipes, Nutella Recipes, Baked Recipes, Baking Recipes, Fall Recipes, Breakfast Recipes, Brunch Recipes
- Recipe Yields:
- 1 dozen
- Prep Time:
- Cook Time:
- Total Time:
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Author: Sharon L.
Recipe Yields: 1 dozen
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Amount Per Serving