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Nutella Cheesecake Pumpkin Muffins

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

 
I distinctly remember the moment I fell in love with Nutella. I was sold by 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 needed to always have in my pantry, that would be Nutella. It quickly became a pantry staple as would peanut butter or flour for that matter. Whatever you decide to do with it, you’re sure to love it. I’m pretty sure 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 from TK member (Amy) mynameissnickerdoodle, 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.

 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

To make these delicious muffins, you’ll need eggs, sugar, pumpkin puree, oil, flour, cinnamon, nutmeg, baking soda, salt, Nutella and cream cheese. I didn’t have any vegetable oil so I just substituted 1 cup extra light olive oil and a half cup of unsweetened applesauce and it worked like a charm.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Preheat your oven to 375ºF and line a muffin tin with some 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.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Now let’s get going with the pumpkin batter. In a bowl, add the all-purpose flour, baking soda, salt, cinnamon and nutmeg. It should start to smell good already!

 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Whisk the dry ingredients together and set aside for just a moment.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

In a large bowl, crack four eggs.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Gently whisk the eggs until they are slightly beaten.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Next add in the sugar, applesauce and pumpkin puree.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Lastly, add in the oil.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Stir until all the wet ingredients are thoroughly combined.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Working in batches, add a little of the flour mixture into the pumpkin batter.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Stir until all ingredients are incorporated.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

The batter should be smooth yet slightly thick. My rule of thumb: 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 started with the cheesecake filling.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Measure out a half cup of Nutella.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.>

Add the Nutella, along with the 8 ounces of softened cream cheese and one whole egg into a medium bowl.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Using a hand mixer, blend until smooth.

 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Now comes the fun part! To the lined muffin tin, add two level tablespoons of the pumpkin batter.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

Next place a tablespoon of the Nutella cheesecake mixture on top of that.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

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!
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

My muffins baked up perfectly in 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.
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

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.)
 
 
 
 
Tasty Kitchen Blog: Nutella Cheesecake Pumpkin Muffins. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Amy of My Name is Snickerdoodle.

It was pure genius of Amy to match this fluffy pumpkin cake with the silkiness of Nutella cheesecake. These muffins pack easily and are great afternoon snack or as an evening dessert. And as a Season Two Dessert Host for Real Women of Philadelphia, Amy is no stranger to creating fun and delicious treats. It’s obvious she knows her way around a kitchen. Just check out Amy’s Tasty Kitchen recipe box or stop by her fun and happy website My Name is Snickerdoodle and you’ll see just why. Thank you, Amy, for sharing such a scrumptious muffin recipe with us! This recipe will firmly hold a spot in my recipe box and I can’t wait to bake these again for the holidays.

Note: The only change to this recipe I made was to use 1 cup olive oil and a half cup unsweetened apple sauce instead of 1-1/2 cups vegetable oil.

 

Printable Recipe

Nutella Cheesecake Pumpkin Muffins

See post on mynameissnickerdoodle’s site!
4.60 Mitt(s) 15 Rating(s)15 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 5

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Difficulty: Easy

Servings: 20

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Description

Pumpkin muffins just says fall. Adding a little Nutella cheesecake filling to pumpkin muffins just YELLS fall!

Ingredients

  • FOR THE PUMPKIN MUFFINS:
  • 4 whole Large Eggs
  • 1-½ cup Sugar
  • 1 can (15 Oz. Size) Pumpkin Puree
  • 1-½ cup Vegetable Oil
  • 3 cups All-purpose Flour
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • FOR THE NUTELLA CHEECAKE FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Nutella
  • 1 whole Large Egg

Preparation Instructions

Preheat oven to 375°F. In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.

In a small bowl, beat together cream cheese, Nutella and egg until smooth.

Place paper liners in a muffin tin. 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. Makes 20 muffins.

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

40 Comments

Comments are closed for this recipe.

Andrea on 12.31.2011

I just made these today and OMG! They did bake perfectly in 18 minutes. They were so moist and tasty. The only I did different is that I had the pumpkin with the spices already in it and I used that instead of regular puree and adding the spices. It was so easy and the house smelled delicious!

Angi on 11.10.2011

Mmmm…I made these today and they turned out so yummy!

Yasmin on 11.10.2011

These are so delicious! I made them and absolutely loved them – great recipe.

luvsclassics on 11.8.2011

Pumpkin + Nutella + cream cheese +muffin = :)

Your photos are great!!!

I just had pumpkin pancakes for breakfast, added sliced bananas and topped it with a spoon full of Nutella; I had to stop myself from eating another spoonful from the jar, while reading the Fat /calories per TBSP.
My Question:
For the substitution for the nut allergy, how much “fudge or chocolate “what” is used in place of the Nutella, and if use sweet potato instead of the canned pumpkin, cooked and mashed?

    Profile photo of Laurie {Simply Scratch}

    Laurie {Simply Scratch} on 11.9.2011

    I’d try Sanders Fudge topping personally, but Hershey’s syrup could work too! For the fudge quantity, I’d add a little at a time, tasting as I went until the filling was the right consistency. Regarding the sweet potato; If it was me… I’d roast the sweet potato(s) then puree them in a food processor. :)

Heather on 11.7.2011

These are AMAZINGLY good – so wonderful and easy to make!!! I am hooked and can’t wait to make more!! Thank you so much for sharing!!!

Stephanie Arwen Lynch on 11.5.2011

I am lucky. I have a 22 yr old son who loves to bake. He had so much fun making these last night! We used a Splenda/Sugar mix since I’m diabetic. I was able to try one even though it’s not really on my list, lol. These are yummy! They are not too sweet and are just very flavorful. Thanks for this recipe.

Treasia on 11.4.2011

Oh heavenly delights but these sound and look so good. They are definitely going on my list of things to make this fall and winter. I see myself sitting early in the morning, having coffee, these muffins while reading a good book. Thanks so much for sharing.

JulieD on 11.4.2011

These look amazing!! It’s making me want to give pumpkin another try.

Lynne Adams on 11.4.2011

My favorite Thanksgiving dish are the baked sweet potatoes my mother always made.
Very simple, but they alway make me think of my mom.

Renee Wilson on 11.4.2011

My favorite thanksgiving dish is my husband’s sausage stuffing.

Elaine Camponi on 11.3.2011

My family will not be surprised that I post a dessert as my favorite dish. When it comes to cooking, my sweet tooth is my best asset, and results in lots of desserts in our house.
CHEERS TO PUMPKIN PIE AND REAL WHIPPING CREAM.

Stephanie on 11.3.2011

I need those canisters!

Kristine F. on 11.3.2011

I MUST make these SOON! They sound (and look) delicious!

Kathy Byrd on 11.3.2011

My favorite Thanksgiving recipe is my sister-in-law Pam’s green bean casserole. It’s topped with Velveeta. It’s the best!

Alyssa M. on 11.3.2011

These sound so yummy! Where did you get your canisters?! I’ve been looking for good ones that seal AND look cute, which apparently is hard to find. who knew?

Rayla on 11.3.2011

Sometimes when I glance through blog titles I think that you guys just try to see how many delicious words you can fit into one recipe title. LOL. These look delicious, I will probably have to try them.

Lisa L. on 11.3.2011

You r a mother after my heart. Pumpkin, nutella and creamcheese. Oh Wow. Sounds heavenly.

Amy W. on 11.3.2011

Laurie…You just made my week by featuring my recipe! Your step by steps even made me want to make them again! Thanks so much and I’m happy that you (and others) have enjoyed them so much!

Marisela in California on 11.2.2011

Love your Blog… can’t wait to go home and bake this, they look amazing and my hubby will love them!

Cupcake Activist on 11.2.2011

I love pumpkin muffins with chocolate chips, but I love the idea of substituting Nutella. I’m definitely trying this one out.

Beth in Illinois on 11.2.2011

I love Nutellea! I remember the only way you could get this stuff was if you knew someone who lived in Germany! I can hardly wait to try this…better do a double batch beacuse I think my family will eat the 1st batch before the 2nd ones come out of the oven. LOL

Amber Martin on 11.2.2011

Nutella. Cheesecake. Pumpkin. Muffins. I love all these things! I can’t wait to have them all together!!

Nicole on 11.2.2011

This just inspired me to buy a muffin pan and lining (the Nutella is already in my cupboard).

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jeeper on 11.2.2011

These sound amazing. I’ll be making these ASAP.

Amanda on 11.2.2011

Someone made these for me and they were excellent! The step-by-step makes me feel like I can make these no problem! Thanks Simply Scratch!

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warmvanillasugar on 11.2.2011

These sound dreamy!! Love this recipe.

Heather of Kitchen Concoctions on 11.2.2011

You had me with nutella!

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Megan {Country Cleaver} on 11.2.2011

These just sound a little too good to be true. I can’t mentally or emotionally(PMS is setting in – hormones are going nuts) the gravity of this deliciousness. I require these.

Allyn on 11.2.2011

3 of my favorite things in the world in a muffin?! You’re killing me, Smalls!

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carolinagirl on 11.2.2011

Nutella. Cheesecake. Pumpkin. Umm, I really want to make these now!

Jody Gates on 11.2.2011

I have made these twice this fall and are some of the best muffins I’ve made. My family loves them. Yummy!

Jessica @ How Sweet on 11.2.2011

these are insane and i am absolutely in love with them.

Cheryl on 11.2.2011

Perfect for fall.

Pat Potter on 11.2.2011

Can you substitute pureed sweet potato for the pumpkin???
Thanks,
Pat Potter

terri on 11.2.2011

They look incredible but any ideas for substitutes for my nut-allergic daughter?

    Profile photo of Laurie {Simply Scratch}

    Laurie {Simply Scratch} on 11.2.2011

    Yes! I bet you could substitute a chocolate syrup or fudge of some sort and it would work great!

The Mrs @ Success Along the Weigh on 11.2.2011

I know exactly who I’m passing this recipe along to. Thanks so much for sharing, they look amazing!

Heather (Heather's Dish) on 11.2.2011

please excuse me while i go pick my jaw up off the ground…these sound incredible!