Get ready to fall in love with these incredible Whole Wheat Nutella Pumpkin Crumb Muffins! Imagine a moist, tender muffin packed with cozy pumpkin puree and warm autumn spices like cinnamon, ginger, cloves, and nutmeg, with a surprise pocket of creamy Nutella hidden inside, all topped off with a buttery cinnamon crumb streusel. While we’re enjoying the lovely spring weather here on May 5th, 2025, these Nutella Pumpkin Muffins are the absolute epitome of fall baking and definitely worth saving for when autumn rolls around! They are the perfect comforting treat to enjoy with a cup of coffee on a crisp day.
Why You’ll Love These Nutella Pumpkin Muffins
- Decadent Nutella Surprise: A hidden pocket of creamy Nutella in the center takes these muffins over the top!
- Cozy Fall Flavors: Packed with pumpkin puree and classic pumpkin pie spices.
- Wholesome Twist: Uses whole wheat pastry flour (or substitute) and coconut oil for a slightly healthier base.
- Amazing Crumb Topping: The buttery cinnamon streusel adds delicious texture and flavor.
- Perfect Autumn Bake: Ideal for fall gatherings, Thanksgiving brunch, or cozy weekend baking.
Ingredients for Nutella Pumpkin Muffins
Here’s what you’ll need to bake these amazing fall-flavored muffins. The full list with measurements is in the recipe card below.
Muffins
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Allspice (Spice)
- Nutmeg (Spice)
- Ground cloves (Spice)
- Ground ginger (Spice)
- Brown sugar, loosely packed (Sweetener)
- Pure maple syrup (Sweetener)
- Eggs, room temperature (Binder)
- Coconut oil, melted and cooled (Fat)
- Milk of your choice (almond milk recommended) (Liquid)
- Vanilla extract (Flavoring)
- Canned pumpkin purée (Vegetable) (100% pure pumpkin, not pie filling – See Variations for subs)
- Nutella (Hazelnut Spread) (Or alternative chocolate-hazelnut spread)
Crumb Topping
- Brown sugar (Sweetener)
- Granulated sugar (Sweetener)
- Cinnamon (Spice)
- Whole wheat pastry flour (or sub all-purpose) (Flour)
- Cold unsalted butter, cut into cubes (Fat)
(Note refers to original recipe details on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While the Nutella filling makes these Nutella Pumpkin Muffins special, feel free to adapt:
- Pumpkin Puree Substitute: If canned pumpkin isn’t available (especially out of season), use an equal amount of pureed roasted butternut squash or sweet potato.
- Nutella Substitute: Use dollops of cream cheese (perhaps sweetened with powdered sugar), Biscoff spread, or another chocolate spread instead of Nutella.
- No Filling: Simply omit the Nutella filling for delicious pumpkin crumb muffins.
- Add Nuts or Chips: Fold chopped pecans, walnuts, or chocolate chips into the batter (reduce Nutella slightly if adding chips).
- Different Flour: Use all all-purpose flour instead of whole wheat pastry flour for a lighter texture. Regular whole wheat will make them denser.
- DIY Pumpkin Spice: If you don’t have all the individual spices, use 2 ½ teaspoons of a pre-made pumpkin pie spice blend instead of the cinnamon, allspice, nutmeg, cloves, and ginger in the batter.
How to Make Nutella Pumpkin Muffins
Let’s bake up a batch of these amazing Nutella Pumpkin Muffins:
Prep Oven and Muffin Tin
- First, I preheat my oven to 350°F (175°C).
- I line a standard 12-cup muffin tin with paper liners or spray it well with cooking spray. I set it aside.
Mix the Muffin Batter
- Combine Dry Ingredients: In a medium bowl, I whisk together the flour (whole wheat pastry or substitute), baking powder, baking soda, salt, cinnamon, allspice, nutmeg, ground cloves, and ground ginger until well combined. I set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, I whisk together the loosely packed brown sugar, pure maple syrup, and eggs until combined.
- Next, I add the melted (and slightly cooled) coconut oil, milk of choice (I used unsweetened vanilla almond milk), vanilla extract, and the canned pumpkin purée. I whisk again until everything is smooth and thoroughly combined.
- Combine Wet and Dry: I slowly add the dry ingredient mixture to the wet ingredients, stirring with a rubber spatula just until combined. Remember not to overmix muffin batter!
Make the Crumb Topping
- In a small bowl, I combine the brown sugar, granulated sugar, cinnamon, and flour for the topping.
- I add the cold, cubed unsalted butter.
- Using my fingertips or a pastry blender, I work the butter into the sugar-flour mixture until it becomes crumbly and resembles the size of small peas. I set this aside.
Assemble and Bake the Muffins
- I spoon the prepared muffin batter into the lined muffin tins, filling each cup about ¾ of the way full.
- Now for the surprise! I drop about 2 heaping teaspoons of Nutella (or my chosen substitute) right into the center of the batter in each muffin cup, pressing it down gently with the back of the spoon.
- I top each muffin evenly with the prepared crumble topping mixture.
- I bake for 20-22 minutes, or until the muffins are set, the tops are golden brown, and a toothpick inserted into the cake part (avoiding the Nutella center) comes out clean.
Cool
- I let the Nutella Pumpkin Muffins cool in the muffin tins for about 10-15 minutes.
- Then, I carefully remove them from the pan and transfer them to a wire rack to cool the rest of the way.
Tips and Tricks for the BEST Pumpkin Muffins
Here are my secrets for making these Nutella Pumpkin Muffins truly exceptional:
- Don’t Overmix!: Mix the batter just until the dry ingredients disappear for the most tender muffins.
- Use Pure Pumpkin Puree: Ensure it’s 100% pumpkin, not pumpkin pie filling. Or use a homemade squash/sweet potato puree substitute.
- Cold Butter for Crumb: Using cold, cubed butter helps create a distinct, crumbly streusel topping rather than one that melts into the muffin.
- Don’t Overfill Muffin Cups: Filling ¾ full allows room for the muffins to rise nicely.
- Cooling Time: Let muffins cool briefly in the pan, then transfer to a wire rack to prevent soggy bottoms.
How to Serve
These Whole Wheat Nutella Pumpkin Crumb Muffins are best served warm or at room temperature! Enjoy them:
- For Breakfast or Brunch: A perfect fall-flavored (or anytime!) treat with coffee or tea.
- As a Snack: A satisfying afternoon pick-me-up.
- For Dessert: A lovely, comforting dessert, especially when slightly warmed.
- Packed Lunches: A special treat for school or work.
They are delicious on their own, thanks to the Nutella filling and crumb topping!
Make Ahead and Storage
- Make Ahead: Muffins are great made ahead!
- Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently reheat.
- Reheating: Warm individual muffins briefly in the microwave (about 15-20 seconds) or in a toaster oven.
FAQs about Nutella Pumpkin Muffins
- Can I use regular whole wheat flour instead of whole wheat pastry flour?
- Yes, but whole wheat pastry flour yields a lighter, more tender muffin. Regular whole wheat flour will result in a denser, heartier muffin. You could also use all-purpose flour.
- Can I make these without Nutella?
- Absolutely! They will still be delicious pumpkin crumb muffins. You could add chocolate chips or nuts to the batter instead if you like.
- Is canned pumpkin available year-round?
- In the US, yes, canned pumpkin puree is typically available year-round in most supermarkets, making these Nutella Pumpkin Muffins accessible even outside of fall! Availability may vary in other locations. Roasted butternut squash or sweet potato puree are great year-round substitutes.
Enjoy this decadent yet wholesome recipe for Whole Wheat Nutella Pumpkin Crumb Muffins! They’re a perfect cozy bake.
Print
Whole Wheat Nutella Pumpkin Crumb Muffins
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Muffin, Snack, Brunch, Dessert
- Cuisine: American
Description
Moist, spiced pumpkin muffins made with whole wheat pastry flour, featuring a surprise Nutella center and a delicious crumb topping. The perfect fall treat for breakfast, snacking, or dessert!
Ingredients
Scale
For the Muffins:
- 2 cups whole wheat pastry flour* (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs, room temperature
- 1/2 cup coconut oil, melted and cooled slightly
- 1/4 cup milk of your choice (unsweetened vanilla almond milk used in original), room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- Heaping 1/3 cup Nutella (hazelnut spread)
For the Crumb Topping:
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup whole wheat pastry flour (or all-purpose flour)
- 2 tablespoons cold unsalted butter, cut into small cubes
Instructions
1. Prepare:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray generously with nonstick cooking spray. Set aside.
2. Make the Crumb Topping:
- In a small bowl, combine the 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 teaspoons cinnamon, and 1/4 cup flour.
- Add the cold cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture is crumbly and resembles coarse peas. Set aside.
3. Make the Muffin Batter:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, 2 1/2 teaspoons cinnamon, allspice, nutmeg, cloves, and ginger until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the 1/2 cup brown sugar, maple syrup, and room-temperature eggs until combined. Whisk in the melted (and slightly cooled) coconut oil, room-temperature milk, and vanilla extract until smooth. Stir in the pumpkin purée.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix.
4. Assemble and Bake Muffins:
- Fill Muffin Cups: Spoon muffin batter into the prepared liners, filling each cup about 3/4 full using a large cookie scoop or measuring cup.
- Add Nutella: Drop about 1-2 teaspoons of Nutella into the center of the batter in each muffin cup. Use a toothpick or the tip of the spoon to gently press it down slightly into the batter (it doesn’t need to be fully submerged or swirled extensively).
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the batter in each muffin cup.
- Bake: Bake for 20-22 minutes, or until the muffins are set, the edges are lightly golden brown, and a wooden toothpick inserted into the cake part (avoiding the Nutella center) comes out clean.
- Cool: Let the muffins cool in the muffin tin for 10-15 minutes before transferring them to a wire rack to cool completely.
5. Serve: Serve warm or at room temperature.
Notes
- Flour: Whole wheat pastry flour yields a tenderer crumb than regular whole wheat. All-purpose flour can be substituted 1:1.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not sweetened pumpkin pie filling.
- Room Temperature Ingredients: Using room-temperature eggs and milk helps the batter mix evenly.
- Nutella: Drop spoonfuls into the center; it will sink slightly as it bakes.
- Crumb Topping: Use cold butter cut into small pieces for the best crumbly texture.
- Do Not Overmix: Mix the batter just until combined to keep the muffins tender.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.