Gluten Free Pumpkin Muffins with Nutella Swirl are based on my favorite pumpkin muffin recipe and swirled with smooth and creamy Nutella.

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Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins with Nutella Swirl
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 1
Cuisine: American
Ingredients: 1 ¾ cups gluten free flour blend (see notes); 1 teaspoon xanthan gum; 1 teaspoon baking soda; ½ teaspoon fine sea salt; 2 teaspoons pumpkin pie spice; 2 large eggs, room temperature; 1 cup light brown sugar, lightly packed; 1 cup pumpkin puree; 1/3 cup avocado oil (or neutral oil of choice); ¼ cup milk, room temperature (see notes for dairy free); 1 teaspoon pure vanilla extract; ¼ cup Nutella (see notes for dairy free)

These Gluten Free Nutella Swirl Pumpkin Muffins are another recipe that I wanted to post last fall but never got around to it. That hasn’t stopped us from eating these amazing muffins for the last year though.

You know, for recipe testing purposes 😉

Luckily for you and me, canned pumpkin puree is available year-round. That means, pumpkin can be a year-round flavor and not one we have to limit ourselves to during a short amount of time each year.

My recipe for gluten free pumpkin muffins are a frequently requested breakfast in my house. I occasionally add different mix-ins (like nuts or raisins) or keep them plain, but this version with Nutella swirl is definitely our favorite way to eat them.

I mean, who could blame us? I’m sure you might be with me on this one, but I’d happily swirl Nutella into anything and everything.

Did you make this easy pumpkin muffin recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

I’m thinking I might need to swirl some into my Gluten Free Pumpkin Bread next. I swirled it into a Chocolate Hazelnut Quick Bread in The Gluten-Free Quick Breads Cookbook, so I know it’s going to be good.

Too good probably.

You can just never go wrong with Nutella anything. I already know you’re going to love these gluten free Nutella Swirl Pumpkin Muffins so much!

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Can these pumpkin muffins be made dairy free?

Yes! Use unsweetened coconut milk beverage in place of the regular milk and use a dairy free or vegan chocolate hazelnut spread.

There are a couple brands available now. Nocciolata and Nutiva both make a great chocolate hazelnut spread. I used dairy free Nocciolata Organic Hazelnut Spread in my cookbook.

Key Ingredients for Nutella Swirl Pumpkin Muffins

Pumpkin Purée – check and make sure your can says pumpkin purée and not pumpkin pie filling. Trust me, it’s easy to make the mistake. I’ve done it several times 🤦‍♀️
Nutella – regular Nutella works great and so do the dairy free versions listed above.
Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend in this recipe and it works great. It’s made without potato starch. If you use a 1:1 flour that contains xanthan gum, omit the amount called for in the recipe.
Avocado Oil – this is my favorite oil for baking and cooking due to it’s neutral flavor and high smoking point.
Pumpkin Spice – I make my own pumpkin spice blend, there’s a quick and easy recipe for it in my cookbook. But I’m going to channel my inner Ina and say “store-bought is fine” 😉

Equipment Needed to Make Muffins

Muffin Pan – 1 standard muffin pan is perfect for this recipe because it makes a perfect dozen!
Toothpicks or Cake Tester – I use a toothpick to swirl the Nutella into the top of the muffins. A cake tester would work well too.
Paper Liners – I prefer lining my muffin tin with paper liners. It makes for faster clean up!

How to Make Pumpkin Muffins with Nutella Swirl

Step 1. Preheat oven to 400 degrees and line a standard muffin tin with 12 paper liners or spray well with non-stick spray.

Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and pumpkin pie spice. Set aside.

Step 3. In a medium bowl, whisk together the eggs, brown sugar, pumpkin puree, oil, milk, and vanilla extract.

Step 4. Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter evenly between the 12 muffin cups.

Step 5. Top each muffin with 1 teaspoon of the Nutella and use a toothpick to swirl into the batter.

Step 6. Bake the muffins at 400 degrees for 16-20 minutes. Cool in the pan for 5 minutes then remove and cool on a wire rack. Serve warm or room temperature.

Tips for Making Nutella Swirled Pumpkin Muffins

Use a toothpick or cake tester to swirl the Nutella into the muffin batter. A butter knife is too big.
Heat the Nutella in the microwave for a few seconds to make it thin enough to swirl easily.
Use room temperature milk and eggs. If you’re using leftover pumpkin puree that has been refrigerated, bring that to room temperature too.
Bake the muffins at 400 degrees instead of 350 degrees. Baking muffins at a higher temperature will give you that nicely domed muffin top.

Other Gluten Free Muffin Recipes To Try

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Gluten Free Pumpkin Muffins with Nutella Swirl

Yield: 1 dozen muffins

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Gluten Free Pumpkin Muffins with Nutella Swirl are based on my favorite pumpkin muffin recipe and swirled with smooth and creamy Nutella. There's a dairy free option!

Ingredients

1 ¾ cups gluten free flour blend (see notes)
1 teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons pumpkin pie spice
2 large eggs, room temperature
1 cup light brown sugar, lightly packed
1 cup pumpkin puree
1/3 cup avocado oil (or neutral oil of choice)
¼ cup milk, room temperature (see notes for dairy free)
1 teaspoon pure vanilla extract
¼ cup Nutella (see notes for dairy free)

Instructions

Preheat oven to 400 degrees and line a standard muffin tin with 12 paper liners or spray well with non-stick spray.
In a large bowl, whisk together the gluten free flour, xanthan gum, baking soda, salt, and pumpkin pie spice. Set aside.
In a medium bowl, whisk together the eggs, brown sugar, pumpkin puree, oil, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter evenly between the 12 muffin cups.
Top each muffin with 1 teaspoon of the Nutella and use a toothpick to swirl into the batter.
Bake the muffins at 400 degrees for 16-20 minutes. Cool in the pan for 5 minutes then remove and cool on a wire rack. Serve warm or room temperature.
Store muffins in an airtight container up to 3 days or freeze in a freezer bag up to 2 months.

Notes

I use my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
To make these muffins dairy free, use unsweetened coconut milk beverage in place of the milk and use a dairy-free/vegan chocolate hazelnut spread.

Gluten Free Pumpkin Muffins with Nutella Swirl