Introduction

Oh, the smell of fall baking! There’s something truly magical about it, isn’t there? It always takes me back to cozy evenings, warm blankets, and the comforting aroma of spices filling the kitchen. And today, I’ve got a recipe that captures all of that cozy goodness in one perfectly bite-sized package: Flourless Nutella Pumpkin Muffins! These little gems are so incredibly easy to whip up, making them perfect for a quick breakfast, an afternoon pick-me-up, or even a thoughtful homemade gift. You’re going to want to bookmark this one, friends!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll have warm muffins in under 40 minutes!
Easy: No fancy techniques needed here. Just mix, bake, and enjoy!
Giftable: Package them up in a cute tin or bag, and you’ve got an instant crowd-pleaser for neighbors, friends, or family.
Crowd-pleasing: Who can resist the magic of pumpkin and Nutella? These are universally loved!

Ingredients

Let’s gather our goodies. Don’t worry, most of these are probably already in your pantry!

½ cup pumpkin puree: Make sure it’s just plain pumpkin puree, not the pre-spiced pie filling. It gives us that lovely moisture and classic fall flavor.
½ cup chocolate hazelnut spread: Your favorite brand of Nutella or similar spread. This is where the magic happens!
1 teaspoon vanilla extract: A little bit of vanilla always enhances those sweet flavors.
1 large egg: Our binder to hold everything together beautifully.
½ cup oat flour: This is what makes these muffins wonderfully flourless! If you need them to be certified gluten-free, just grab a certified GF oat flour.
1 teaspoon pumpkin pie spice: All those warm, cozy spices in one convenient teaspoon. If you don’t have it, a mix of cinnamon, nutmeg, and ginger will do!
1 teaspoon baking soda: For a little lift and fluffiness.
1 teaspoon baking powder: Also helping our muffins rise to perfection.
¼ teaspoon salt: A pinch of salt always balances out the sweetness.
¼ cup old-fashioned oats: These add a lovely texture and heartiness to the muffins. Again, certified GF if needed.
¼ cup mini chocolate chips: Because what’s a muffin without a few extra chocolatey surprises?

How to Make It

Alright, let’s get baking! Grab your apron, and let’s do this together.

Preheat your oven: Get that oven going to 350°F (175°C). While it’s warming up, prep your muffin tin. You can either line it with pretty paper liners or give it a good greasing. Either way works!
Mix the wet ingredients: In a nice big bowl, whisk together the pumpkin puree, that irresistible chocolate hazelnut spread, vanilla extract, and the egg. Keep whisking until everything is wonderfully smooth and creamy.
Combine the dry ingredients: In a separate, medium-sized bowl, stir together the oat flour, pumpkin pie spice, baking soda, baking powder, and that little pinch of salt. Give it a good mix so everything is evenly distributed.
Marry the wet and dry: Now, pour those dry ingredients into the bowl with your wet ingredients. Stir them together gently until they’re just combined. Seriously, don’t go wild with the mixing here – overmixing can make your muffins tough. We want tender, fluffy muffins!
Fold in the good stuff: Gently fold in the old-fashioned oats and those delightful mini chocolate chips. It’s like giving your batter a warm hug!
Fill your muffin cups: Spoon the batter evenly into your prepared muffin cups. Fill them about two-thirds of the way full. They’ll puff up as they bake.
Bake to perfection: Pop them into the preheated oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. No wet batter clinging to it!
Cool down: Let the muffins hang out in the muffin tin for a few minutes to cool down. Then, carefully transfer them to a wire rack to cool completely. This step is important so they don’t get soggy bottoms!

Substitutions & Additions

Feeling a little creative? I love that about you! Here are a few ways you can jazz up these muffins:

Nut Butter Swap: If you’re not a fan of hazelnut or want a different flavor profile, try using peanut butter, almond butter, or even a sunbutter for a nut-free option.
Spice it Up: Feeling extra cozy? Add an extra pinch of cinnamon or nutmeg to the dry ingredients.
Chocolate Lover’s Dream: Toss in some chopped dark chocolate or milk chocolate chips for an even more decadent treat.
Seed Power: For added texture and nutrients, you could add a tablespoon or two of chia seeds or flax seeds to the batter.
No Oats? If you don’t have oat flour, you could try using almond flour, but the texture might be a little different.

Tips for Success

Let’s make sure these turn out absolutely perfect every single time!

Don’t Overmix: I cannot stress this enough! Overmixing develops the gluten in the flour, which can lead to tough muffins. Mix until just combined.
Measure Your Flour Correctly: While we’re using oat flour, it’s still best to spoon it into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
Prep Ahead: You can absolutely measure out your dry ingredients the night before and store them in a sealed container. In the morning, you just need to mix the wet ingredients and combine!
Oven Variations: Ovens can be a little finicky. Keep an eye on your muffins towards the end of the baking time and adjust as needed. If the tops are browning too quickly, you can loosely tent them with foil.

How to Store It

These muffins are fantastic at room temperature, but you might have some leftovers (though I doubt it!).

At Room Temperature: Store cooled muffins in an airtight container for up to 2-3 days.
In the Refrigerator: For longer storage, pop them into an airtight container and keep them in the fridge for up to a week. They’re delicious slightly warmed up!
Freezing: These freeze like a dream! Once completely cooled, wrap them individually in plastic wrap or place them in a freezer-safe bag. They’ll last in the freezer for up to 3 months. Just thaw them overnight on the counter or give them a quick zap in the microwave.

FAQs

Are these muffins truly flourless?: Yes! We’re using oat flour as our base, which is derived from oats, making them a wonderful flourless option.
Can I make these gluten-free?: Absolutely! Just be sure to use certified gluten-free oat flour and certified gluten-free old-fashioned oats to ensure there’s no cross-contamination.
What kind of pumpkin puree should I use?: Always use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling already has added sugar and spices, which can alter the flavor and texture of your muffins.
Can I make these muffins ahead of time for a party?: Yes! They store well for a few days at room temperature or can be frozen for longer storage. They’re perfect for making ahead!

Flourless Nutella Pumpkin Muffins

Decadent and easy flourless muffins bursting with the flavors of pumpkin and Nutella, perfect for a quick breakfast or a delightful treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 12 muffins

Equipment

Muffin tin Standard 12-cup muffin tin
Paper liners Optional, for muffin tin
Large bowl
Medium bowl
Whisk
Spatula
Measuring Cups
Measuring spoons
Wire rack
toothpick For testing doneness

Ingredients

Wet Ingredients

0.5 cup pumpkin puree plain pumpkin puree, not pie filling
0.5 cup chocolate hazelnut spread Nutella or similar
1 teaspoon vanilla extract
1 large egg

Dry Ingredients

0.5 cup oat flour certified GF if needed
1 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
1 teaspoon baking soda
1 teaspoon baking powder
0.25 teaspoon salt

Add-ins

0.25 cup old-fashioned oats certified GF if needed
0.25 cup mini chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together the pumpkin puree, chocolate hazelnut spread, vanilla extract, and egg until smooth and creamy.
0.5 cup pumpkin puree
In a separate medium bowl, stir together the oat flour, pumpkin pie spice, baking soda, baking powder, and salt.
0.5 cup pumpkin puree
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
0.5 cup pumpkin puree
Gently fold in the old-fashioned oats and mini chocolate chips.
0.5 cup pumpkin puree
Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best stored in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to a week, or frozen for up to 3 months.