Pumpkin Spice

Hazelnut Swirl Muffins

It pains me to admit this, but we’re well into October and I JUST baked my first pumpkin spice treat of the season. Yes, I’ve been sprinkling pumpkin spice into my morning lattes since September, but the baking part? That’s been on pause. The last few weeks have been so hectic that my Sunday baking routine completely disappeared, and I’ve caught myself staring at the pantry expecting sweet treats to magically appear. Meanwhile, my husband, ever the pro packaged-goods advocate, thinks pre-made snacks are the way to go. But I proudly hold the line as an ingredient household kind of woman. I’ll always choose homemade over store bought. I said what I said.

If you’ve been here a while, this recipe might look familiar! Last year I shared a pumpkin spice muffin recipe, but this time we’re leveling it up with a rich hazelnut spread swirl. It’s cozy, decadent, and totally worth the extra swirl practice (trust me my first batch looked like chocolate muffins). Once you get the hang of it, you’ll have the prettiest, most delicious pumpkin spice muffins on the block.

Unbaked muffins in a metal pan with pumpkin-shaped decor in the background, one orange and one green, on a white marble countertop.

Ingredients

  • 1 ¾ cup flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon churro seasoning

  • 2 teaspoons pumpkin pie spice

  • 1 (15 oz) can pumpkin puree

  • ½ cup (1 stick) salted butter, melted

  • ½ cup brown sugar

  • ⅓ cup pure maple syrup

  • ¼ cup vanilla (or plain) greek yogurt

  • 2 large eggs

  • Hazelnut Spread

Instructions

  1. Preheat your oven to 375°F and line your muffin tin with paper liners. Set aside.

  2. In a medium bowl, whisk together flour, churro seasoning, pumpkin pie spice, baking soda, and salt. Set aside.

  3. In a separate bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, melted butter, and Greek yogurt until smooth and no clumps remain.

  4. Slowly add the dry ingredients into the wet mixture. Stir gently until just combined. (If you’re whisking by hand, consider it your arm workout for the day.)

  5. Use a spoon or ice cream scoop to evenly divide the batter into your lined muffin cups.

  6. Drop a small dollop of hazelnut spread in the center of each muffin. Using a toothpick, gently swirl it into the batter for that perfect marbled look.

  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before digging in.

A metal muffin tin filled with twelve muffins, some with chocolate swirls and others with a plain or slightly golden appearance, on a white marble surface.

Trust me, these are irresistible warm out of the oven, I immediately had two with a cup of green tea. Nothing beats a cozy, freshly baked treat!

Equipment

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