Nutella Swirled Pumpkin Crumble Muffins. Dense, rich, crumble topped pumpkin muffins with Nutella! No white flour or butter.
College needed to warn me that certain schools have a certain lingo. Here at MCC, it’s blessed and friends and wow and we’re just talking.
In my life, it’s pumpkin and brown sugar crumble and muffins. And coffee.
I’ve made enough pumpkin muffins that if I lined them up, they’d probably be as long as my receipt from Target the other day. (70% dresses, I can’t resist.)
Time for a story about my first experience with Nutella. When I was a freshman, there was an upperclassman middle hitter who I thought was pretty darn cool. And she always had a jar of Nutella and did some serious strawberry dipping before each game. Naturally, I assumed that Nutella was a healthy, energy packed option for athletes. I had my heart set on a jar and when my sweet mother bought it for me, I took one bite, looked at the nutrition label, and thought “I found heaven.”
That’s a lie. I wish I loved it. But I didn’t. I think we had that jar for almost a year before my sweet mother threw it out. Bless her heart, keeping up with my food fetishes is impossible.
My little sister loves Nutella though and when I went home this weekend to do my usual Sunday afternoon baking, I was making pumpkin crumble muffins and having a case of dejavu. I needed to mix this pumpkin crumble muffin business up a little bit. Why not Nutella?
Guess what, I’ll gladly eat Nutella in these muffins. The smooth sweetness balances out the cinnamon and nutmeg spiced muffins and crumble. As a bonus, they’re rich enough for dessert. (I had two for breakfast, I can’t resist)
There is no butter or white flour in these muffins! They are made with whole wheat, coconut oil, pumpkin puree … and Nutella. Which according to my freshman self, is a very very healthy choice indeed.
I layered the batter with Nutella and the crumble so that you get a little bit of everything in every bite. I highly recommend these if you’re lookin’ for a rich and delicious twist on this pumpkin muffin season.
PS Go watch Buzzfeed’s video on people trying pumpkin spice treats. It’s great stuff.
- ½ cup coconut oil, melted
- ½ cup packed brown sugar
- 1-1/2 cups pumpkin
- 3 large eggs
- ¼ cup almond milk
- 2-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon each cinnamon, ground ginger, allspice
- a pinch of nutmeg and ground cloves
- For the topping:
- ¼ cup flour
- ¼ cup white sugar
- ¼ cup packed brown sugar
- 2-3 Tablespoons coconut oil, softened
- ¾ cup Nutella
- For muffins:
- Preheat oven to 350. Lightly grease 12 tin muffin pan. Set aside.
- In a large bowl, whisk coconut oil and brown sugar together until crumbly and coconut oil is incorporated.
- Stir in the pumpkin, eggs, and almond milk.
- Add flour, baking powder, salt, and spices. Fold until mixture is smooth. Set aside.
- For crumble:
- Using a fork, whisk all the ingredients together in a small bowl.
- To bake:
- Fill each muffin tin about half fill. Put about 1 Tablespoon Nutella in the middle of each. Divide half of the crumble and sprinkle over the batter and Nutella.
- Using the rest of the batter, cover the Nutella and crumble. Sprinkle the remaining crumble over the top.
- Bake for 19-22 minutes or until toothpick inserted comes out clean.
- Let cool and enjoy!