Kirbie's Cravings

Flourless Nutella Pumpkin Muffins

photo of a stack of three Flourless Nutella Pumpkin Muffins

These mini flourless Nutella muffins are so delicious! They are light, airy, and very chocolatey. One bowl, no mixer, ready in less than 20 minutes from start to finish. Do you need any more convincing?
overhead photo of Flourless Nutella Pumpkin Muffins
The magical number today is 7. Because it took me seven trials before I got these babies to come out right. All the failed ones tasted delicious- the texture just wasn’t right. It’s actually dangerous when the failed ones taste good. (Mmm..moist chocolate cake pudding.) It makes me stubbornly push on and it also means I end up eating all the failed ones. But I’m really happy I got this recipe to work.
close-up photo of a Flourless Nutella Pumpkin Muffin
These are some outrageously delicious Nutella muffins. Like my flourless pumpkin brownies, you won’t taste the pumpkin. It’s there for texture. Also I highly recommend you use mini muffin/candy cup liners. The muffins are a little delicate and hard to remove without them. photo of Flourless Nutella Pumpkin Muffins on a baking rack

I will definitely be making these again. Especially since I have so many cans of pumpkin puree in my house right now.
overhead photo of a stack of Flourless Nutella Pumpkin Muffins

Mini Flourless Nutella Pumpkin Muffins

Servings: 18 muffins
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
These mini flourless Nutella muffins are so delicious! They are light, airy, and very chocolatey. One bowl, no mixer, and they are ready in less than 20 minutes from start to finish. 


  • 2 tbsp unsweetened dutch processed cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 extra large egg
  • 1/3 cup pumpkin puree
  • 1/2 cup Nutella spread


  • Preheat oven to 350ºF and line mini muffin pan with liners (I highly recommend you use liners rather than trying to bake directly in the pan. Because the muffins are very delicate, they break down easily and are hard to remove if baked directly in the pan without liners).
  • Combine all ingredients into a large mixing bowl. Mix with a whisk until batter is smooth.
  • Fill mini muffin molds 3/4 full. Bake for about 10-12 minutes or until toothpick inserted comes out clean and top of muffins are no longer wet. Baking time will vary based on how big your mini muffin liners are and how much batter they can hold.


Serving: 1muffin, Calories: 51kcal, Carbohydrates: 5g, Fat: 2g, Saturated Fat: 2g, Sodium: 42mg, Sugar: 4g, NET CARBS: 5g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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4 comments on “Flourless Nutella Pumpkin Muffins”

  1. does it have to be dutch cocoa powder?

  2. Oh my god these nutella muffins look and sound absolutely delicious. Wish I had one to devour right now!