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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