Nutella Pumpkin Muffins
You gotta end November with making my Nutella Pumpkin Muffins! These are easy to make, delicious and the best part is that these are gluten free.
Did I have you at Nutella or Pumpkin?! Pumpkin Nutella anything grabs my attention! But the true taste test is when I serve it to my family. My husband says he doesn’t like pumpkin, though when he ate these, he said “mmm-mm-mmmm” and then grabbed another one. LOL
Though I didn’t use a cream cheese frosting, my daughter likes her with cream cheese spread in the middle instead. Another suggestion is using Trader Joe’s Pumpkin Cream Cheese to spread on these muffins.
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What is Nutella
Nutella is a sweetened spread that consists of hazelnuts and cocoa. It originated in Italy and is used here in America for various desserts or as a simple topping.
Another alternative to Nutella is using Trader Joe’s Almond and Cocoa Spread. I use it all the time if I don’t have Nutella on hand and I also use it for this recipe.
Whichever cocoa spread you choose to use, it will not affect the baking process or the taste.
Gluten Free Nutella Pumpkin Muffins
My recipe is made with a combination of almond flour, sweet rice flour and tapioca flour. You can find these gluten free flours at your local supermarkets that carry Bob’s Red Mill. Another brand of sweet rice flour I highly recommend is Mochiko, which is sold in Asian markets.
I love using sweet rice flour for gluten free baking and waffles.
Other Ingredients Used and Substitutions
You can get creative and add some chocolate chips on top or you can sub out the slivered almonds and use pecans or whichever nuts you prefer.
I use organic canned pumpkin puree to keep this nutella muffin recipe easy.
Any Special Equipment Needed to Make the Swirl
For this recipe, you don’t need anything special to do swirled pumpkin. You will put a dollop ( about a teaspoon or a little more) of nutella on top of the muffin, then using a knife or a chop stick, swirl the nutella around the top.
When baking, the Nutella will form a little coating on top and that will bring out the delicious texture.
You will also need a large mixing bowl for your dry ingredients and also a medium one for the wet ingredients.
Do These Muffins Freeze Well
They sure do! If you know anything about me and muffins, I’m all about the meal prep, especially for my carbs! These muffins freeze well in either a freezer safe glass container such as Snapware or using a freezer safe ziplock bag. They will stay good in the freezer for up to 90 days.
Looking for more gluten free muffin recipes? Be sure to make my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins and my Blueberry Buckwheat Muffins !
Let’s Make Nutella Pumpkin Muffins!
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Nutella Pumpkin Muffins
Equipment
- muffin tin 12 cup
- large mixing bowl
- medium mixing bowl
- Muffin Liners
Ingredients
- 1 cup almond flour
- 1 cup sweet rice flour
- 1/3 cup tapioca flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup organic cane sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 15 ounce canned pumpkin
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup nutella
- 1/4 cup slivered almonds
Instructions
- Preheat the oven to 375 degrees. Add the liners to the muffin pan.
- In a large mixing bowl, add the flours, baking soda, baking powder, cane sugar, and the salt. Gently whisk to combine.
- In a medium size bowl, add the canned pumpkin, eggs and the spices. Whisk to combine then add the oil and stir.
- Add the wet ingredients to the dry ingredients. Stir to combine.
- Divide the batter between the 12 cups.
- Put the Nutella in the microwave for about 20-30 seconds to make it spreadable.
- Add about a teaspoon each to the top of the muffins. With a toothpick or a knife, gently swirl the Nutella into the batter.
- Sprinkle with the almonds.
- Bake for 20 minutes or until a toothpick comes out clean from the middle.
- Remove from the oven and let them cool for 20 minutes. Enjoy!
I regrettably can’t eat rice at all. What do you think? One half cup more almond flour and a half cup more of tapioca? I’m always trying to jiggle recipes because of my rice intolerance, especially when they sound good. Thank you!
Hi! Thank you for reaching out! I would use half almond flour and half of the tapioca flour. (1 cup almond flour and 1 1/3 cup tapioca) Another option is to replace the sweet rice flour with gluten free all purpose flour. Be sure to double check what the blend is in the gluten free all purpose flour as sometimes they include brown rice (or another kind of rice blend) in the mix.