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Whole Wheat Nutella Pumpkin Crumb Muffins

Course Breakfast, Muffin, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author Molly (Spices in My DNA)


  • 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


  1. Preheat oven to 350℉. Line a standard muffin tin with liners and spray with cooking spray. Set aside.
  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. 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!