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Easy gluten free Pumpkin Muffins with Nutella Swirl are a tasty twist on a classic muffin. There's even a dairy free option! These muffins are great for breakfast year round, not just during the fall. They're quick to make and freeze well so they can be prepped ahead of time for breakfast throughout the week. Gluten Free Muffins from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free breakfast recipes. #glutenfree #pumpkin #muffins #Nutella #breakfast #baking #easyrecipes

Gluten Free Pumpkin Muffins with Nutella Swirl

4.85 from 13 ratings
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!
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 1 dozen muffins
By: Sharon Lachendro
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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

  1. 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.
  2. 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.

Recommended Products

Silicone Baking Utensils
All-Clad Measuring Cups
Dreamfarm Mini Supoon
Standard Paper Cupcake Liners/Baking Cups
USA Pan Cupcake and Muffin Pan
OXO Good Grips Cake Tester

Nutrition Information

Serving: 1g | Calories: 227kcal

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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