Softest Nutella Pumpkin Muffins (Gluten-Free)
Hooray for pumpkin season! You gotta start November with making these Nutella Pumpkin Muffins! These moist pumpkin muffins are easy to make and are a delicious treat.
This Nutella pumpkin muffin recipe is made with a combination of gluten free flours. The pumpkin batter is spiced to perfection and the swirl of nutella makes it complete.
This fall muffin recipe is the best any time of year and it will become your favorite pumpkin muffin recipe.
Original Post: November 2022 | Updated Post: September 2025
So did I have you at Nutella or Pumpkin?! Pumpkin Nutella anything grabs my attention! I’ve been doing a lot of baking with sweet rice flour and I thought this flavor and texture would be the perfect combination. This recipe is inspired by my Pumpkin Cinnamon Rolls and my Pumpkin Pecan Coffee Cake and I’m happy to report, it passed my taste tasters AKA 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
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Why you will love these Nutella Pumpkin Muffins
- Just like my Gluten-Free Banana Chocolate Chip Muffins, Blueberry Buckwheat Muffins and my Vegan Banana Blueberry Muffins, these are great for a kids lunch box or an afterschool snack.
- Made with a combination of gluten free flours- perfect for anyone with an allergy who wants those warm pumkpin flavors.
- Freezer friendly- make a big batch and freeze for later.
Ingredients you’ll need
- Almond flour. Almond flour gives a light texture to the muffins.
- Sweet rice flour.
- Tapioca flour.
- Baking powder.
- Baking soda.
- Organic cane sugar. You can use regular white sugar as well.
- Fine sea salt.
- Ground cinnamon.
- Cardamom.
- Allspice.
- Ground cloves.
- Nutmeg.
- Canned pumpkin puree.
- Vegetable oil. Coconut oil makes a great substitute.
- Eggs.
- Nutella.
- Slivered almonds. For the crunchy topping. This is optional but recommended.
How to make Nutella Pumpkin Muffins
Step One: Prepare the Oven: Preheat the oven to 375 degrees F. Add cupcake liners or paper liners to the muffin tins.
Step Two: Mix the Dry Ingredients: In a large bowl, add the flours, baking soda, baking powder, cane sugar, and the salt. Gently whisk to combine.
Step Three: Gather Wet Ingredients: In a medium 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.
Step Four: Pour Batter Into Pan: Divide the batter between the 12 muffin cups.
Step Five: Soften Nutella: Place the Nutella in a microwave-safe bowl and microwave for about 20-30 seconds to make it spreadable. Add a dollop of nutella (about a teaspoon of Nutella) to the top of each muffin. With a tip of a knife or toothpick, gently swirl the Nutella into the pumpkin mixture. Sprinkle the muffin tops with the almonds.
Step Six: Bake The Muffins: Bake for 20 minutes or until a toothpick comes out clean from the center of each muffin. After removing from the oven, let them cool for about 5 minutes and then transfer to a wire rack to cool completely.
Storing and reheating
Store in airtight container at room temperature for up to 3 days. Freeze in airtight freezer-safe container up to 3 months. Reheat by placing the pumpkin muffins in the microwave for 30-45 seconds.
Helpful tips for Pumpkin Nutella Muffins
- My recipe is made with a gluten free flour mixture 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 and in some major grocery retailers. I use Mochiko flour in both of my Ube Mochi Waffles and in my Fruit Loop Mochi Waffles.
- You can make this using 1:1 All Purpose Gluten Free Flour or use regular flour but the texture may change a bit.
- Use pumpkin pie spice if you don’t have all the individual spices.
- These easy pumpkin muffins are made with pumpkin puree. You can substitute with homemade pumpkin puree.
- Do not over stir the muffin batter. This can cause muffins to dry out.
Serving suggestions for this fall muffin recipe
- Pumpkin nutella swirl muffins can be enjoyed as a light breakfast or snack and pair well with hot coffee or chai.
- Serve with breakfast, brunch or as a snack.
- Change up the nuts and use pecans or add in chocolate chips.
- Add smear of cream cheese or use Trader Joe’s Pumpkin Cream Cheese to spread on these muffins.
- 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 have used it for this recipe.
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Softest Nutella Pumpkin Muffins (Gluten-Free)
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Equipment
- muffin tin 12 cup
- medium mixing bowl
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 F. 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!
Notes
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
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.
Yummy muffins! My kids were eating these up!
Thank you!