Nutella Cheesecake Pumpkin Muffins

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

Course Desserts & Sweet Treats

Cuisine American

Keyword cheesecake, fall, fall baking, muffins, nutella, pumpkin

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 283

Author Laurie McNamara

Equipment

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

Ingredients

FOR THE PUMPKIN MUFFINS:

3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
2 teaspoons baking soda
1 teaspoon fine salt like sea salt or pink Himalayan
4 large eggs room temperature
1½ cups granulate white sugar
15 ounces 100% pumpkin puree 1¾ cups if homemade
1/2 cup neutral oil like extra light olive oil
1/2 cup unsweetened applesauce

FOR THE NUTELLA CHEESECAKE FILLING:

8 ounces cream cheese softened
½ cups nutella
1 large egg
1/4 teaspoon pure vanilla extract

US Customary - Metric

Instructions

MAKE THE MUFFINS:

Preheat your oven to 375℉ (190℃).
Line 2 standard muffin tins with 20 paper baking liners.
In a large mixing bowl, measure and add the unbleached all-purpose flour, ground cinnamon, ground nutmeg, baking soda and salt. Whisk the dry ingredients together and set aside for just a moment.
In another large bowl, preferably with a spout, add eggs, sugar, pumpkin puree, unsweetened applesauce and oil. Stir until all the wet ingredients are thoroughly combined.
Pour the wet ingredients in with the dry and use a rubber spatula and stir until all ingredients are incorporated.

MAKE THE FILLING:

In a medium mixing bowl, add the softened cream cheese, Nutella, egg and vanilla extract. Using a hand mixer, blend until smooth.
To the lined muffin tin, add 2 tablespoons of the pumpkin batter. Then place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that. Lastly, top the Nutella mixture with 2 more tablespoons of the pumpkin batter. Place in your preheated oven and bake for 18-20 minutes or until a tester comes back clean with a few crumbs attached.
Let cool until safe to handle then carefully remove to a wire rack to finish cooling. See blog post for storing information.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition