These Nutella Cheesecake Pumpkin Muffins are a hit at my house. Pumpkin muffins filled with creamy Nutella filling. Utterly scrumptious!
I distinctly remember the moment I fell in love with Nutella. I was sold by 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. Whatever 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 from Tasty Kitchen member, Amy (mynameissnickerdoodle), 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 delicious muffin you’ll need eggs, sugar, pumpkin puree, oil, flour, cinnamon, nutmeg, baking soda, salt, Nutella and cream cheese. I didn’t have any vegetable oil so I just substituted 1 cup extra light olive oil and a half cup of unsweetened applesauce and it worked like a charm.
Preheat your oven to 375 and line a muffin tin with some 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!
The batter should be smooth yet slightly thick. My rule of thumb; if the batter tastes amazing… so will the final baked product. And let me just tell you the batter is absolutely fantastic! Now, if you can help it… set it aside and get going on the cheesecake filling!
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. And if you keep the muffins in an airtight container… they can last for up to a week! If that’s even possible!
It was pure genius of Amy to match this fluffy pumpkin cake with the silkiness of Nutella cheesecake! These Nutella Cheesecake Pumpkin Muffins pack easily and are great afternoon snack or as an evening dessert! And as a season two dessert host for Real Women of Philadelphia, Amy is no stranger to creating fun and delicious treats! Thank you Amy for sharing such a scrumptious muffin recipe with us! This recipe will firmly hold a spot in my recipe box and I can’t wait to bake these again for the holidays!
Note: The only change to this recipe I made was to use 1 cup olive oil (or grapeseed oil can be used too) and a half cup unsweetened apple sauce instead of 1-1/2 cups vegetable oil.
Head on over to Tasty Kitchen for the printable!
Enjoy! And if you give this Nutella Cheesecake Pumpkin Muffins recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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