First pumpkin recipe of the season! It’s so worth the wait. Nutella stuffed inside a warm, moist, perfectly spiced muffin with crumb topping (because what is a muffin without it) is the BEST. Perfect lazy fall weekend morning material, curled up on the couch with a blanket and warm cup of coffee. Sounds like heaven.
That nutella though! I initially planned to stuff the nutella deeper inside the muffins, but I ended up putting a dollop on top, pressing it down a bit, and topping it with crumb topping. I’m so glad I did! The nutella gets warm and gooey on top and mixes with the crumb topping to create the most wonderful texture and flavor.
The other great thing about these is that they’re made with maple syrup and just a little brown sugar, so they’re lower in refined sugar than your typical muffin. Most times, the muffins you get at bakeries might as well be a cupcake. Completely delicious and totally worth it sometimes, I might add.
Pumpkin baked goods give me such nostalgia. My mom makes this amazing cranberry pumpkin bread every year, and has since I was little. I think I’ve mentioned this before, but I can still smell the aroma of the baking bread coming home from school on those chilly fall days. There’s nothing like it.
Although pumpkin isn’t my favorite fall ingredient, I definitely love baking with it. It gives such a moistness to baked goods and packs in added nutrition too! My favorite would have to be a toss-up between honeycrisp apples and butternut squash. SO good!
I definitely still have a place in my heart (and stomach) for pumpkin things, it just doesn’t make me go crazy like most. I think I’ve only had a pumpkin spice latte once or twice in my life.
Whole Wheat Nutella Pumpkin Crumb Muffins
- For the MUFFINS:
- 2 cups whole wheat pastry flour (not regular whole wheat flour..can substitute all-purpose)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup brown sugar, loosely packed
- 1/4 cup pure maple syrup
- 2 eggs
- 1/2 cup coconut oil, melted and cooled
- 1/4 cup milk of your choice (I used unsweetened vanilla almond milk)
- 2 teaspoons vanilla
- 1 cup canned pumpkin pureé (not pumpkin pie filling)
- heaping 1/3 cup of nutella
- For the CRUMB TOPPING:
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1/4 cup whole wheat pastry flour (can sub all-purpose)
- 2 tablespoons cold unsalted butter, cut into cubes
- Preheat oven to 350℉. Line a standard muffin tin with liners and spray with cooking spray. Set aside.
Begin by combining flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, clove, and ginger in a medium bowl. Whisk to combine. In a separate medium bowl, whisk together the brown sugar, maple syrup and eggs until combined.
Next, add the coconut oil, milk, vanilla, and pumpkin purée into the egg/sugar mixture and whisk until smooth. Slowly add the dry ingredients into the wet, stirring until just combined.
- To make the crumb topping, combine the brown sugar, granulated sugar, cinnamon, flour, and butter in a small bowl and work mixture together in your fingers until it is crumbly and resembles the size of peas. Set aside.
Spoon muffin batter into tins, filling 3/4 the way full. Drop about 2 heaping tablespoons of nutella into the center of each muffin, pressing down gently. Top each muffin evenly with crumble topping.
Bake for 20-22 minutes, until muffins are set and a toothpick comes out clean. Let cool for 10-15 minutes before removing from pan and cooling the rest of the way on a wire rack. Loved these served warm!
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