Nutella Cheesecake Pumpkin Muffins

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Moist pumpkin cake is filled with a delicious nutella cheesecake!

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:

• eggs
• sugar
• pumpkin puree
• oil
• unsweetened applesauce
• unbleached all-purpose flour
• cinnamon
• nutmeg
• baking soda
• kosher salt
• Nutella
• cream cheese

Preheat your oven to 375° and line a muffin tin with some 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!

Now let’s get going on the pumpkin batter! In a bowl; add the all purpose flour, baking soda, salt, cinnamon and nutmeg. It should start to smell good already!

Whisk the dry ingredients together and set aside for just a moment.

In a large bowl, crack four eggs.

Gently whisk the eggs until they are slightly beaten.

Next add in the sugar, applesauce and pumpkin puree.

Lastly add in the oil.

Stir until all the wet ingredients are thoroughly combined.

Working in batches; add a little of the flour mixture into the pumpkin batter.

Stir until all ingredients are incorporated.

The batter should be smooth yet slightly thick. My rule is this; 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!

Measure out a half cup of Nutella.

Add the Nutella, along with the 8 ounces of softened cream cheese and one whole egg into a medium bowl.

Using a hand mixer, blend until smooth.

Now comes the fun part!

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

Place a 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. And if you keep the muffins in an airtight container… they can last for up to a week!

If that’s even possible!

Fluffy pumpkin cake with Nutella cheesecake a match made in heaven!! These Nutella Cheesecake Pumpkin Muffins pack easily and are great afternoon snack or as an evening dessert!

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!

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Yield: 20 muffins

Nutella Cheesecake Pumpkin Muffins

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Moist pumpkin cake is filled with a delicious nutella cheesecake!

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Ingredients

FOR THE PUMPKIN MUFFINS:

• 4 large eggs
• 1½ cups granulate sugar
• 1 (15 ounce) can pumpkin puree, 1¾ cups homemade
• 1 cup grapeseed oil
• 1/2 cup unsweetened applesauce
• 3 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon grated fresh nutmeg
• 2 teaspoons baking soda
• 1 teaspoon kosher salt

FOR THE NUTELLA CHEESECAKE FILLING:

• 8 ounces cream cheese, softened
• ½ cups nutella
• 1 large egg

Equipment

• USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Instructions 

MAKE THE MUFFINS:

• Preheat oven to 375° and place paper liners in a muffin tin.
• In a large bowl, beat eggs slightly. Add in sugar, pumpkin, oil and applesauce. Beat thoroughly.
• In a separate bowl combine; flour, cinnamon, nutmeg, baking soda and salt. Gradually add in the dry ingredients and mix until smooth.

MAKE THE FILLING:

• In a small bowl, beat together cream cheese, Nutella and egg until smooth.
• Place about 2 tablespoons of pumpkin batter into each liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter.
• Bake for 18-22 minutes.
• These are best served completely cooled.

Notes

Recipe adapted from Tasty Kitchen.

Serving: 1muffin, Calories: 323kcal, Carbohydrates: 35g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 284mg, Potassium: 90mg, Fiber: 1g, Sugar: 20g, Vitamin A: 231IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American