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A close up of a pumpkin muffin filled with Nutella.
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Pumpkin Muffins with Biscoff & Nutella Filling

Would you just look at the melty Biscoff oozing out of the center of that muffin? It's a dream come true.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 246kcal
Author Karly Campbell

Ingredients

  • 1/4 cup butter softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2/3 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/4 cup Biscoff
  • 1/4 cup Nutella

Instructions

  • Pre-heat oven to 350 degrees.
  • Cream together butter and sugars until creamy.
  • Beat in pumpkin, buttermilk, and eggs.
  • Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
  • Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.
  • Drop one teaspoon of Biscoff in half of the muffin cups. Drop one teaspoon of Nutella in the remaining half.
  • Mix and match as you choose.
  • Add one more tablespoon of batter to each muffin cup to cover the filling.
  • Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.

Nutrition

Calories: 246kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 200mg | Potassium: 123mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2300IU | Vitamin C: 0.6mg | Calcium: 43mg | Iron: 1.6mg