Gluten Free Dairy Free Pumpkin Nutella Muffins
8
Servings
12
Ingredients
16
Comments
Two popular flavors – pumpkin and nutella – come together for a fantastic Gluten Free Dairy Free breakfast.
8
Servings
12
Ingredients
16
Comments
Ingredients
- 2 cups Flour, Gluten Free All-Purpose
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1 cup Pumpkin, Canned
- ½ cups Sugar
- ½ cups Brown Sugar
- 1 individual Egg
- 2 tablespoons Vegetable Oil
- 2 tablespoons Milk, Dairy Free
- 2 teaspoons Vanilla Extract
- ⅓ cups Hazelnut Spread
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Whisk together flour, baking soda, baking powder and salt. Set to the side.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk together flour, baking soda, baking powder and salt. Set to the side.
- In a separate bowl, mix pumpkin, sugar, brown sugar together.
- Add egg, oil, milk and vanilla to the pumpkin mixture. Stir to combine.
- Slowly add in flour mixture to the bowl. Continue stirring, until no lumps remain.
- Pour into muffin tins, until they are 3/4 full.
- Top each muffin with a teaspoon of nutella. Swirl with a toothpick.
- Bake at 350 degrees for 14-16 minutes.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 351
- Total Fat
- 9g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 28mg
- Sodium
- 367mg
- Total Carbohydrates
- 64g
- Fiber
- 0g
- Sugar
- 34g
- Protein
- 3g
- WW Freestyle
- 14
16 Comments
Join the discussionThe directions call to mix the pumpkin, sugar and brown sugar together but I don’t see any sugar except for brown sugar listed in the ingredients. Could you please let me know if there indeed is sugar besides the brown sugar in this recipe?Thanks!
This has been fixed now. Thanks Lisa!
There is regular sugar just above brown sugar in recipe
This looks amazing! Do you know if you can use regular flour or a combo of white and whole wheat flour?
Yes, you can use regular flour or a combo of white/ whole wheat flour–just sub in cup for cup for the gluten free all purpose mix.
Does Nutella have dairy??
Nutella contains Whey (Milk) So it is not dairy free.
There are a couple of other brands of “Nutella” that don’t have dairy. My hy-vee and local woodmans both carry some. PS – has anybody done this with gluten free flour sucessfully?
Excited to try this – my daughter is gluten free and misses my pumpkin muffins (she loves nutella)
She can have dairy so is it OK to use regular milk/nutella?
Yes you can most certainly use regular milk and store bought nutella! Enjoy!
This recipe is NOT dairy free. Nutella contains skim milk, whey, and soy. While soy is definitely not a dairy product, many people who have a milk protein allergy or intolerance also cannot handle soy. This is because the protein shapes of milk and soy are so similar that the receptor sites often can’t tell the difference. My son, who will be 3 next month, can’t have either due to that very issue. It sure would be nice though if he could experience childhood the way others do rather than feeling left out all the time.
Can you offer an alternative to Nutella that would yield similar results?
Do other recipes on this site contains ingredients that have dairy or soy in them?
Thank you for bringing this to our attention, it was originally linked to a dairy free spread. Since this recipe has been updated and it’s no longer linked we recommend this dairy-free spread from Justin’s. Recipes tagged as dairy-free should be dairy-free but we do everything by hand, which as you can imagine is not an easy task ? Thank you for your understanding!
Nutella has milk in it so it is inaccurate to label this dairy free if using hazelnut spread/Nutella.
There are actually hazelnut spreads that do not contain dairy (such as this one), so we do consider this recipe to be dairy free since there are accessible options made without dairy. We are aware that brand name Nutella does contain milk, which is why we list the ingredient as “hazelnut spread” versus a specific brand. If you have additional questions about this, please let us know.
This recipe definitely does not pour into the muffin liners – more like spooning.. my batter seems dry..
Glad to see you fixed the proportion of flour to pureed pumpkin. It should be closer to one c flour to one cup puree. I added some spicing (a little cinnamon, ginger etc. etc.) and baked at 425 for the first five minutes then lowered to 350 for the least of the time ..