Go Back
–+ servings

Nutella Cheesecake Pumpkin Muffins

Print Recipe
Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Moist pumpkin cake is filled with a delicious nutella cheesecake!
Course Desserts & Sweet Treats
Cuisine American
Keyword cheesecake, fall, fall baking, muffins, nutella, pumpkin
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 20 muffins
Calories 323
Author Laurie McNamara

Equipment

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

Recipe adapted from Tasty Kitchen.

Nutrition

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