These super soft nutella filled pumpkin streusel muffins are filled with creamy Nutella and topped with a crumbly cinnamon streusel. They are the perfect fall treat!
For this fall dessert, I decided to spice up my favorite pumpkin muffin recipe by adding a generous portion of Nutella in the center and heaps of streusel on top!
There are two ways to fill these muffins with Nutella. I prefer to freeze the spoonfuls of Nutella first, then place them in the center of the batter (pictured below). You can use a regular spoon or a cookie dough scoop to spoon half of the batter into the lined muffin tin, then add the frozen Nutella dollop. Then add another spoonful of batter over the top and smooth out. The muffin tins should be a little over ¾ full (if using a cookie dough scoop, that amounts to two full scoops).
You could also put the Nutella in a piping bag or ziploc bag and pipe it into the muffin tins if you are short on time. The only risk with this method is that it is potentially messier and the Nutella could swirl with the batter, which won’t produce as much as a ‘filling’ effect after baking.
Tips for making this recipe:
- Freeze the Nutella dollops on parchment paper as a cleaner and easier way to add the filling! Filling amount is up to you! I usually use 1-1.5 tablespoons per muffin.
- Use softened (not melted) butter to make the streusel topping. Use your fingers to help pinch together the ingredients to create some larger streusel chunks.
- Don’t be shy with the streusel topping! Pile it high on each of the unbaked muffins since some of it will be baked in to the top of the muffins.
Happy baking!
Nutella Filled Pumpkin Streusel Muffins
Ingredients
For the muffins
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 cup canned pumpkin puree
- 2 eggs
- ¼ cup sour cream
- 1⅓ cup all-purpose flour sifted
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup Nutella for the filling
For the streusel topping
- 5 tablespoons unsalted butter softened
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
Instructions
To make the muffins
- Preheat the oven to 350 degrees.
- Prepare the Nutella filling by lining a baking sheet with parchment paper and spooning 1-1.5 tablespoons of Nutella on the sheet (to make 14-16 total dollops). Place in freezer for 15-20 minutes to set.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in eggs, sour cream and pumpkin puree. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, pumpkin pie spice, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients in 4 portions, mixing on low-medium for 15-30 seconds between each addition.
- Thoroughly grease or line muffin tins (recipe usually makes 12-14 muffins)
- Fill half of the tin with pumpkin batter using a cookie dough scoop or a spoon.
- Remove the Nutella fillings from the freezer and place one frozen dollop in the center of each muffin tin.
- Spoon the remaining pumpkin batter over the top and lightly smooth it out. Fill each tin about ¾ full.
- Generously sprinkle the streusel topping over the tops of the muffins.
- Bake for 18-20 minutes, or until a toothpick comes out clean (just test the top portion of the muffins with a toothpick, otherwise you will hit the Nutella).
- Remove from oven and let cool for 15-20 minutes before removing the muffins from the pan. Store at room temperature.
To make the streusel topping
- In a medium bowl, whisk together flour, brown sugar and cinnamon.
- Cut in softened butter using a fork or your fingers. Pinch mixture together to form some larger pieces (to resemble a streusel topping).
Jill says
How come it says mix the shortening in the directions when there isn’t any on the ingredients list? I just don’t want to mess them up, they look so delicious! Thank you for sharing!
Jackie says
thank you for catching that! Only butter is needed. I had updated the recipe but missed that instruction 🙂