Nutella Cheesecake Pumpkin Muffins – Simply Scratch

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

I distinctly remember the moment I fell in love with Nutella.

I was instantly smitten with its creamy texture, distinct hazelnut flavor, and how well it tasted spread over a banana then sprinkled with coconut. Ever since that very moment, I knew if there was one thing I was to make sure to always have in my pantry… it’s Nutella. It quickly became a pantry staple as would peanut butter or flour for that matter. What ever you decide to do with it, you’re sure to love it as there is simply no way to ruin any recipe that has Nutella in it!

So when I came upon this recipe for Nutella Cheesecake Pumpkin Muffins I instantly knew this recipe was going to be a keeper. I could hardly wait for the cold weather to really set in so I could curl up with a cup of coffee and a plate of these muffins! I mean the thought of Nutella cheesecake alone sounds heavenly, but Nutella cheesecake in the center of a pumpkin muffin?! Only one word comes to mind… magical. And that’s exactly what they are.

To make these Nutella Cheesecake Pumpkin Muffins You Will Need:

• unbleached all-purpose flour – Helps bind the mixture.
• cinnamon – Lends distinct warm and woodsy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• baking soda – Creates a gas which helps the batter to rise while baking.
• fine salt – Use either sea salt or pink himalayan.
• granulated sugar (white) – For sweetening and flavor.
• pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.
• eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• unsweetened applesauce – A little trick for adding moisture without the extra fat.
• oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.
• cream cheese – Set out to soften to room temperature.
• nutella – Lends a chocolaty hazelnut flavor.
• vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

Preheat your oven to 375°F (or 190°C).

Line 2 muffin tins with 20 paper baking liners. These days you can find liners in all sorts of different colors or designs, which can really add personality and dress up any cupcake or muffin!

Make the Pumpkin Muffin Batter:

In a large mixing bowl, measure and add the 3 cups unbleached all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking soda and 1 teaspoon fine salt. Whisk the dry ingredients together and set aside for just a moment.

In a large bowl, preferably with a spout, add 1-1/2 cups granulated white sugar, 1 (15 ounce) can pumpkin puree, 4 eggs, 1/2 cup unsweetened applesauce and 1/2 cup natural oil – I use extra light olive oil.

Stir until the wet ingredients are thoroughly combined.

Pour the wet ingredients in with the dry.

Use a rubber spatula to stir until all ingredients are incorporated.

The batter should be smooth yet slightly thick.

Make The Cheesecake Filling:

In a separate mixing bowl, measure and 8 ounces softened cream cheese, 1/2 cup of Nutella, 1 egg and 1/4 teaspoon vanilla extract.

Using a hand mixer, blend until smooth.

To the lined muffin tin, add 2 tablespoons of the pumpkin batter.

Place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that.

Lastly, top the Nutella mixture with two more tablespoons of the pumpkin batter. Place in your preheated oven for 18-20 minutes. See so easy!

My muffins baked up perfectly at 18 minutes. They were light and fluffy and my home filled up with the smell of pumpkin! Here are some words of advice, let them cool slightly before removing from the pan and attempting to eat.

What I really liked about this recipe, besides the whole entire thing, was that the measurements are spot on. I didn’t have any leftover batter or cheesecake filling. The perfectly moist pumpkin cake with creamy Nutella cheesecake a match made in heaven!! They’re delicious with a cup of tea or coffee which make them great morning treat, afternoon snack or evening dessert!

HOW TO STORE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

HOW TO FREEZE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

HOW LONG WILL NUTELLA CHEESECAKE PUMPKIN MUFFINS LAST?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Nutella Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on November 11, 2011 and has been updated with clear and concise instructions, new photography and helpful information. Recipe was adapted from mynameissnickerdoodle.com.