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Chocolate Hazelnut Stuffed Pumpkin Muffins (Vegan +GF)

Chocolate Hazelnut Stuffed Pumpkin Muffins

Full of Plants
Perfectly spiced pumpkin muffins that are super moist and filled with a melty chocolate hazelnut heart!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 6 Muffins
Calories 204 kcal


Chocolate Hazelnut Filling

  • 1/4 cup dark chocolate chips or chocolate chunks
  • 1/4 cup hazelnut butter or almond butter
  • 1/4 tsp vanilla extract

Pumpkin Muffins

  • 1 and 1/2 tsp ground flax seeds
  • 1 and 1/2 tbsp water
  • 1/3 cup oat flour
  • 1/3 cup almond flour
  • 1/3 cup white rice flour
  • 1 tsp baking powder
  • 1 and 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup coconut sugar
  • 1/2 cup pumpkin puree
  • 6 tbsp almond milk or other plant-based milk
  • 1 tbsp oil


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 1/2 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.


Serving: 1MuffinCalories: 204kcalCarbohydrates: 33.2gProtein: 3gFat: 7.4gFiber: 2gSugar: 19.3g
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