I love freezing these Nutella pumpkin muffins! They’re the perfect make-ahead breakfast or snack option. They keep their taste and texture in the freezer for up to 3 months.
Preheat the oven to 350°F and spray a mini muffin tin with nonstick cooking spray.
Use a hand or stand mixer to beat together the pumpkin puree, Nutella, and vanilla extract in a large bowl. Once those are combined, beat in the egg for a minute.
Add the oat flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet ingredients. Blend everything until it just combined.
Stir in the old-fashioned oats and mini chocolate chips.
Divide the batter between the 24 muffin cups in the mini muffin pan. Bake the muffins at 350°F for 20-24 minutes.
Cool the muffins in the tins for several minutes before transferring them to a wire rack so they can cool completely before you serve them.
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