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Nutella Filled Pumpkin Streusel Muffins

These super soft pumpkin muffins are filled with creamy Nutella and topped with a crumbly cinnamon streusel. They are the perfect fall treat!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

To make the muffins
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Add in eggs, sour cream and pumpkin puree. Mix until combined. Scrape down the bowl once complete.
  5. In separate bowl, whisk dry ingredients together (flour, pumpkin pie spice, baking soda, baking powder, salt).
  6. Add dry ingredients to wet ingredients in 4 portions, mixing on low-medium for 15-30 seconds between each addition.
  7. Thoroughly grease or line muffin tins (recipe usually makes 12-14 muffins)
  8. Fill half of the tin with pumpkin batter using a cookie dough scoop or a spoon.
  9. Remove the Nutella fillings from the freezer and place one frozen dollop in the center of each muffin tin.
  10. Spoon the remaining pumpkin batter over the top and lightly smooth it out. Fill each tin about ¾ full.
  11. Generously sprinkle the streusel topping over the tops of the muffins.
  12. 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).
  13. 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
  1. In a medium bowl, whisk together flour, brown sugar and cinnamon.
  2. Cut in softened butter using a fork or your fingers. Pinch mixture together to form some larger pieces (to resemble a streusel topping).