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nutella pumpkin muffins

The Softest Gluten Free Nutella Pumpkin Muffins

Kristina Cadelina
Hooray for pumpkin season! 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. Be sure to save this to your Fall Baking recipes!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 303 kcal

Equipment

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!

Notes

Notes:
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.
The slivered almonds are optional and you can leave them off if you have an allergy or don't have them. Also pecans would be delicious. 
Get creative and add some chocolate chips on top.
​For the best pumpkin muffin, do not over stir the muffin batter. This can cause muffins to dry out. 
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.
Storage: 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

Nutrition

Calories: 303kcalCarbohydrates: 30gProtein: 5gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 276mgPotassium: 93mgFiber: 2gSugar: 13gVitamin A: 59IUVitamin C: 0.05mgCalcium: 87mgIron: 1mg
Keyword Gluten Free Pumpkin Muffins, Nutella, Nutella Pumpkin Muffins, Pumpkin Muffins
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