Flourless Nutella Pumpkin Muffins

Can I Freeze These Pumpkin Muffins?

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.

Prep Your Materials

Preheat the oven to 350°F and spray a mini muffin tin with nonstick cooking spray.

Combine the Wet Ingredients

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 Dry Ingredients

Add the oat flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet ingredients. Blend everything until it just combined.

Add the Oats and Chocolate

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.

Let Cool and Serve

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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