Pumpkin is definitely my favorite ingredient in fall food, and Nutella is one of my favorite ingredients any time of year. And by ingredient I mean something I eat off a spoon. Mmm…Nutella. I thought the two flavors would be amazing together and guess what? I was right. These Pumpkin Nutella Muffins with Chocolate Chips are to die for. For realz. They’re soooo moist and delicious and chocolaty. It’s true love.
Once you mix up the batter and get it in the muffin tins (left row above) you just add a dollop of Nutella on top (second row above) and use a the end of a knife to kind of swirl it around (two right rows above). Then bake them up and nom nom…you know the rest.
I made these with Chobani Greek Yogurt and applesauce to cut some of the fat. No idea why I bother because I’m sure you didn’t miss the part where I put in the Nutella and chocolate chips. But I’m pretty sure this substitution for any oils makes it safe to have two or four. And it definitely makes them amazingly moist and delicious. I’m having one right now with a cup of hot coffee. Heaven. You’re going to LOVE them!
- 2⅓ cup of flour (I used King Arthur White Whole Wheat)
- 1 teaspoon baking soda
- 1 tablespoon of cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 6oz. container of Greek Vanilla Yogurt (I used Chobani)
- ½ cup applesauce
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 15oz. can of pumpkin
- 1 egg
- 1 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Line muffin pan with cupcake liners or spray with cooking spray. Liners make for easier clean up! Set aside.
- In a mixing bowl combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt until well mixed. I use a fork or whisk to do this.
- In your stand mixer, mix the yogurt, applesauce, and white and brown sugars. Once combined add the pumpkin and mix again. Then add the egg and vanilla.
- Once the wet ingredients are well-mixed add the bowl of dry ingredients and mix until combined, stopping to scrape down the bowl as needed.
- Turn the mixer off and stir in the chocolate chips by hand to prevent them mixer from breaking them up.
- Fill your muffin liners with batter, about half full. Use the back of a spoon to spread the batter out a bit and get as much of a flat surface of batter as you can. I slam my muffin pan down on the counter a couple of times and that does the trick too!
- Place about a teaspoon of Nutella in the middle of each muffin. I didn't measure this exactly and you don't need to. Just get a little dollop on there. See my pic above to get the idea.
- Use a knife to swirl the Nutella around on the top of the muffin. You want to just slightly mix it with the muffin batter so it's not just sitting on top of the muffin but swirled in.
- Bake for 10-12 minutes. Mine were perfect after 11 minutes.
- When the pan is cool enough for you to touch, remove the muffins from the tin and place on a cooling rack until completely cool. Store in an airtight container. These will stay fresher longer in the fridge. I've found that to be true with anything I make with yogurt and applesauce. If you don't like to eat it cold just microwave for 10 seconds or so before eating.