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    Home » Recipes

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    By: Thomas Published: 6 Nov, 20 Updated: 7 Oct, 21 10 Comments

    RecipePrintComments
    5 from 2 votes
    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)
    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    When hazelnut meets chocolate and pumpkin, delicious things happen.

    These gluten-free and vegan pumpkin muffins are spiced with cinnamon, ginger, and nutmeg, and have a surprise inside: a melty chocolate hazelnut butter heart!

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    The chocolate hazelnut filling consists of just two ingredients: hazelnut butter and melted dark chocolate. The result is a smooth, nutty, and creamy homemade "Nutella".

    If you don't have hazelnut butter on hand, feel free to substitute with your favorite nut butter. I'm thinking tahini, coconut butter, or almond butter would make great alternatives. And if you don't have any nut butter, the last option would be to use a square of dark chocolate as the filling, that should work as well!

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    For the muffins batter, we start with a mix of gluten-free flours: almond flour, oat flour, and rice flour. Then we have coconut sugar to sweeten, a lot of pumpkin purée that brings moisture and flavor, and spices.

    Note about pumpkin purée: if using pumpkin purée from a can, use the recommended amount of almond milk. However, if using homemade pumpkin purée, divide the almond milk by about half as homemade purée tends to be moister. The batter should be thick but pourable, so feel free to adjust the amount of liquid.

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    To prepare the muffins, pour about 2 tablespoons of the batter into each muffin liner. Next, top with a teaspoon of chilled chocolate hazelnut filling, and finally cover with more pumpkin batter to hide the filling completely. Hey, we want to keep the surprise!

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    For decoration and extra Fall vibes, feel free to drizzle with vanilla glaze!

    These pumpkin muffins are moist, tender, and perfectly sweet. The chocolate hazelnut heart (aka Nutella) takes them to another level!

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    Looking for more Fall desserts? Check out this Cream Cheese Banana Bread, Creamy Pumpkin & Chocolate Cheesecake, or these Chai Pumpkin Whoopie Pies!

    Let me know in the comments if you try this recipe!

    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)
    Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

    Chocolate Hazelnut Stuffed Pumpkin Muffins

    Author: Thomas
    Perfectly spiced pumpkin muffins that are super moist and filled with a melty chocolate hazelnut heart!
    5 from 2 votes
    Print Pin Review
    Prep Time : 10 mins
    Cook Time : 25 mins
    Servings 6 Muffins
    Calories 204 kcal

    Ingredients
     
     

    Chocolate Hazelnut Filling

    • ¼ cup dark chocolate chips or chocolate chunks
    • ¼ cup hazelnut butter or almond butter
    • ¼ teaspoon vanilla extract

    Pumpkin Muffins

    • 1 and ½ teaspoon ground flax seeds
    • 1 and ½ tablespoon water
    • ⅓ cup oat flour
    • ⅓ cup almond flour
    • ⅓ cup white rice flour
    • 1 teaspoon baking powder
    • 1 and ½ teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt
    • ½ cup coconut sugar
    • ½ cup pumpkin puree
    • 6 tablespoon almond milk or other plant-based milk
    • 1 tablespoon oil

    Instructions
     

    Chocolate Hazelnut Filling

    • Add the hazelnut butter and vanilla extract to a small mixing bowl. Melt the chocolate chips over a double boiler.
    • Once melted, pour over the hazelnut butter and stir until fully combined. Cover with plastic film and refrigerate until set, at least 2 hours.

    Pumpkin Muffins

    • Preheat oven to 350°F (175°C) and line a 6-count muffin pan with muffin liners.
    • Prepare the flax egg: combine the ground flax seeds and water in a small bowl. Let it sit about 5 minutes, while you prepare the batter.
    • To a large mixing bowl, whisk together the almond flour, oat flour, white rice flour, baking powder, cinnamon, ginger, nutmeg, salt, and coconut sugar.
    • Add the pumpkin puree, almond milk, and oil, and mix using a wooden spoon until fully combined. You should get a thick batter.
    • Fill each muffin liner with about 2 tablespoons of the batter. Remove your hazelnut filling from the refrigerator and scoop out balls of about 1 and ½ tsp. Place each ball in the center of the liners, on top of you first layer of batter.
    • Cover the hazelnut filling with more batter, making sure the filling is fully covered on top and sides.
    • Bake for 25-27 minutes, or until muffins have a golden brown top. Remove from the oven and let them cool at least 20 minutes before eating. The chocolate filling will be melty and slightly sticky like a nut butter.
    • These muffins will keep for up to 3 days at room temperature in an airtight container.

    Nutrition

    Serving: 1 MuffinCalories: 204 kcalCarbohydrates: 33.2 gProtein: 3 gFat: 7.4 gFiber: 2 gSugar: 19.3 g
    Course : Dessert
    Cuisine : American
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Dina

      November 07, 2020 at 10:22 am

      Hi Thomas,
      I love the idea of cooking these muffins! I have a couple of questions: can I use just hazelnut butter (without adding chocolate)? I’d like to reduce amount of sugar in the filling and the dough. And the second question: is it almond flour or almond milk? In instructions you say mile, and in ingredients list - flourthank you!

      Reply
      • Thomas

        November 07, 2020 at 1:37 pm

        Hi Dina,
        If using just runny hazelnut butter, I'm afraid it will mix with the batter (more like a swirl).
        There is almond flour and almond milk (or another plant-based milk).

        Reply
    2. Sue

      November 16, 2020 at 3:45 pm

      5 stars
      Did you create this recipe just for my husband? I made them and he loves these muffs. Mine needed to cook 38 mins, but texture was then perfect. Thanks Thomas!

      Reply
      • Thomas

        November 19, 2020 at 4:51 pm

        Haha, thanks so much Sue! 🙂

        Reply
    3. Kipper

      December 26, 2020 at 11:00 pm

      These are amazing!

      Reply
      • Thomas

        December 27, 2020 at 10:17 am

        Thanks Kipper!

        Reply
    4. Andrea Wells

      October 19, 2021 at 1:37 am

      How much almond flour would you suggest using if I was only going to use almond flour? And not the other two.

      Reply
      • Thomas

        October 20, 2021 at 11:36 am

        I'm afraid it will not work well if using just almond flour.

        Reply
    5. Vegan gal

      January 29, 2022 at 12:43 am

      5 stars
      These were great! I've made them a few times! I prefer things slightly less sweet so I use a rounded 1/4 cup of sugar and that's good for me 🙂 Once I used store-bought hazelnut chocolate filling and it was great! I've also made a batch without the chocolate but with chopped frozen cranberries instead - also delicious! Very versatile recipe!

      Reply
      • Thomas

        January 30, 2022 at 7:49 am

        Thank you for your feedback 🙂 Pumpkin and cranberries sounds delicious!

        Reply

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