Pumpkin cakes with Nutella filling

photo of Pumpkin cakes with Nutella filling on a plate
Can you believe it’s October already? It really snuck up on me.

I hurried to the supermarket this weekend to buy some pumpkin puree to get started on some fall baking. First up, these mini pumpkin cakes with a Nutella filling.
photo of a cake sliced in half to show the nutella filling
I bought a mini pumpkin baking pan* last year. Unfortunately, the leaves and vines are hard to see.


My favorite fall pumpkin good is probably pumpkin bread and it’s almost always the first thing I start off with. I decided to bake them in these molds. Last year, I made a Nutella swirl pumpkin bread. While I enjoyed it, the Nutella overwhelmed the pumpkin bread a little.
close-up photo of pumpkin nutella cakesclose-up photo of a cake sliced to show the nutella filling
This time I decided to try filling them with Nutella. This would allow me to eat the outside pumpkin bread by itself but at the same time, have a taste of Nutella on the inside mixed with the bread. These came out just as I hoped.  And tasted absolutely delicious.
close-up photo of a pumpkin cake

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Pumpkin Cakes with Nutella Filling

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini cakes

Min pumpkin cakes baked with a creamy Nutella center.


  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup Nutella


  1. Preheat oven to 350°F. Grease molds with pam spray (my pumpkin molds are about the size of muffin/cupcake molds)

  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the dry ingredients until it is just blended. Pour into the molds, about 2/3 full.

  3. Take a spoonful of Nutella and place in the middle of the batter. Using your finger, gently push the Nutella down. It will bounce up so do it a few times until it is mostly sunken in (it's okay if it stick up a little). Be careful not to push too far down. You don't want it to hit the bottom of the pan. You also don't want it to mix too much with the rest of the batter.

  4. Bake for about 12-15 minutes in the preheated oven (It also depends on the size of your molds). Pumpkin cakes are done when a toothpick inserted comes out clean (Try to insert toothpick into a section of the pumpkin cake that doesn't have Nutella. The batter portion should come out clean, but the Nutella will be gooey and stick to the toothpick)


Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.


12 comments on “Pumpkin cakes with Nutella filling”

  1. I love pumpkin and Nutella, these look amazing!

  2. I have the same cute mold and made spicy pumpkin mini cakes with it just yesterday. Love your idea of a Nutella filling.

  3. Cupcake molds are okay too, right? I mean I just don’t want to spend the money on the tray unless I have too. Can’t wait to try these out!!

    • Yes you can use cupcake molds but be careful on the timing. You may want to reduce the timing first and test it and add time as needed during baking

  4. Oh, these look soooo good. I just pinned it so I could remember to make this.

  5. You could always “paint” the vines and leaves with green icing to make them stand out.

  6. This looks so good – I never would have thought these two would could – I can’t wait to try this recipe out. I know my gang will go nuts over it! I can’t wait – of course, it is not just for their benefit, I want them too! lol

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