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!
Nutella Cheesecake Pumpkin Muffins
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
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
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
WOW..What a great muffin..I planned to make Apple Muffins this weekend, But i think this makes me to change my mind..HE HE.
Aarthi
http://yummytummy-aarthi.blogspot.com/
Go play the lottery- 11 on 11/11/11?! Pretty cool!
Ok so I can't stand cream cheese… but you're making me wnat these! 🙂
i don't know if my life will be complete without these muffins now…
Oh, my! Nutella and cheesecake and pumpkin. These are gorgeous but I bet they tasted even better!
The cupcake holders are so cute! I think I saw something like that at Target… now that I have something to bake in them I can pick some up 🙂
Wow, these look amazing! All your recipes look fantastic. Can't wait to try these out very soon. I'm glad I just bought lots of pumpkin puree last week!
I love Nutella, I love cheesecake, and I love muffins. Something tells me I should make these. 😉
These look wonderful. I'm 100% positive that nutella and pumpkin is a winning combo. YUM!!
those cupcake liners are so cute! and the muffins sounds yummy!
These muffins look great! I can't wait to try them. I love finding new uses for all the Nutella I have stockpiled in my pantry.
Oh my goodness, these are pure heaven! Love those liners too!
Are YOu Serious!!!! OMG I am like drooling over here. SO many good things in one muffin. This is why I love following your blog!
I can not believe how delicious these look, I really have to try them. I just made Pumpkin Whoopie Pies with Nutella but these I think blow mine out of the water.
Thanks 🙂
Okay – I must make this ASAP!
What an interesting combo! Love that you require tasting the batter as part of the process. That's an absolute must in my kitchen!
OOoh cheesecake pumpkin muffins? I just made pumpkin muffins and they are not these and I am soooo envious!
wow,you have some great recipes I plan on trying,but I was also curious where you got your blue canisters from…they would look so pretty in my new blue kitchen.thanks!
ops,just realized I commented under my daughter's account,sorry.
reneealam@verizon.net
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