These simple muffins made with a cake mix and nutella are a delicious pumpkin muffin with a twist. Those of you who adore Nutella know exactly what I'm talking about. Swirl the nutella through the pumpkin muffin batter and you get a muffin that looks, tastes and smells incredible!
Although not from scratch, these taste just as good. These easy cake mix muffins are an upgrade from my two ingredient pumpkin muffins recipe. I think of pumpkin muffins as a fall recipe but these are popular year round. It wouldn't surprise me if this Nutella pumpkin muffin recipe would be even more popular!
Table of contents
Why you'll love these!
- The combination of pumpkin and Nutella is a delicious flavor experience.
- Did I mention it's only 3 ingredients?
- From start to finish, this recipe takes 30 minutes.
- It takes only one bowl and makes 12 muffins. Hardly any dishes!!
- These nutella muffins taste, smell and look amazing.
- People will think you are an amazing baker.
I like using a box of yellow cake mix with the can of pumpkin mix if I'm planning to add a little bit of Nutella on top. Mmmmmmm. These two ingredient muffins can be made with different cake mixes as the base. But, below is my favorite version.
1 box yellow cake mix
1 - 15 oz can of Pumpkin puree (NOT pumpkin pie filling)
4 tablespoons Nutella
You can use any flavor or brand of cake mix that you think tastes good with chocolate. Spice cake is especially good. That's what I use to make the two ingredient pumpkin muffins.
If you don't have Nutella handy, you can also melt some chocolate chips and swirl that through your muffins. Then you will have delicious pumpkin chocolate swirl muffins!
Preheat your oven to 350 fahrenheit
Pour cake mix into bowl and add the canned pumpkin.
Stir together the cake mix and pumpkin. Keep stirring, it will come together and will look like dough, I promise!
Make sure you spray your pan with no stick spray or use muffin liners. I LOVE using this scoop to portion and place the proper amount of batter into the muffin tin. It's also neater to use and you don't get batter everywhere.
Now for the Nutella. I put a big glob into a microwave safe dish and gently warm it up in my microwave. Microwave 20 seconds, stir then another 10 seconds if needed. The amount of Nutella is about 4 generous tablespoons of Nutella. You don't need to be exact about the quantity.
When you heat it, it's just easier to drizzle it on top of your muffin. Drizzle about a teaspoon of Nutella on each muffin.
You will want to swirl the chocolate hazelnut spread into the muffin batter.
I used a skewer. You want to swirl it in but not mix it.
Use what you have to swirl the two items together. The tip of a knife will do, a toothpick can be used, or even use the handle of a small spoon.
Place in 350 degree preheated oven for about 18 minutes. Check with a toothpick to see if they are done. Oh, they smell soooo good when they are being baked!!
Take a close look at how delicious these look! Fancy too!
I store these on the counter if they will be eaten with a day or two. If you expect to keep them longer, refrigerate either wrapped or covered.
These muffins freeze well. They do need to be wrapped well. I individually wrap so I can just grab one in the morning and take it along with me. They are perfect to send along with the kid's lunches.
Boxed muffin mix has about 15 oz (by weight) in it. I would recommend measuring out that amount then following the recipe.
No, just add the items as I've described. For this recipe, do not add the items listed on the back of the box.
Other easy and delicious muffin recipes
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Pumpkin Nutella Muffins
- 1 box yellow cake mix
- 1 can pumpkin puree small can (15 oz)
- 4 tbls Nutella or generic chocolate hazelnut spread
- Preheat oven to 350℉
- Mix cake mix and pumpkin puree. Do NOT follow instructions on the back of the cake box telling you to add additional ingredients.
- Scoop muffin batter into 12 paper lined or well greased muffin tins.
- Microwave Nutella until starting to liquify. Divide and add onto 12 muffins and swirl hazelnut chocolate spread through the muffin batter.
- Bake for 18-20 minutes. Check with toothpick in center to see if it's done.
*First published Oct. 12, 2014.