These mini pumpkin cakes have a creamy Nutella center. They’re baked in a special pan so they come out looking like mini pumpkins and they are a delicious fall treat.
My favorite fall pumpkin baked good is probably pumpkin bread and so I always like to kick off the fall baking seasoning with a new version of it. Last year, I made a Nutella Swirl Pumpkin Bread and this year I decided to make these Pumpkin Cakes stuffed with Nutella. So, last weekend I hurried to the store to get the ingredients because it’s already October! It really snuck up on me this year.
I love how these mini pumpkin cakes turned out. Each one has a dollop of Nutella baked right in, so you get the tender pumpkin cake with the creamy chocolate and hazelnut spread baked inside. The Nutella doesn’t overwhelm the pumpkin cake at all.
How to Make Mini Pumpkin Cakes with Nutella
The molds for this pumpkin pan are about the same size as a standard muffin tin, so you can use that, too, to make these mini cakes.
I like to fill each mold about 2/3 full, that way there is room to add a dollop of Nutella in the center of each. Then I gently push the Nutella into the batter so it’s covered. Don’t push it too far down otherwise it won’t stay in the middle of the cake.
The pumpkin cakes bake up so cute and I love that each one has a creamy Nutella center that is separate from the pumpkin cake instead of mixed into it. These came out just as I hoped and tasted absolutely delicious.
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Pumpkin Cakes with Nutella Filling
- 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
- Preheat oven to 350°F. Grease molds with pam spray (see note).
- 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.
- 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.
- 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)
- I used a mini pumpkin cake pan* to bake my pumpkin cakes. You can also use a standard-size muffin pan.
- Recipe adapted from All Recipes
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.