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Pumpkin Nutella Cupcakes

Ingredients

Pumpkin Cupcakes:

  • 1 2/3 C. flour
  • 1 tsp. baking soda
  • 1/2 C. sugar
  • 3/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • ΒΌ tsp. ground ginger
  • 1/2 C. oil
  • 2 eggs
  • 1/3 C. milk
  • 1 C. pumpkin puree

Nutella Frosting:

  • 1/2 C. butter softened
  • 1/2 C. Nutella
  • 2 tsp. vanilla extract
  • 1/4 C. unsweetened cocoa powder
  • 2-4 Tbsp. milk
  • 2-3 C. powdered sugar

Instructions

  1. 1. Preheat oven to 400 degrees and line pans with cupcake liners or grease your muffin tins.
  2. 2. Combine all dry ingredients and then all the remaining ingredients. (Instead of the cinnamon, nutmeg and ginger you can use pumpkin pie spice!)
  3. 3. Stir just until combined and then fill cupcake liners 3/4 full.
  4. 4. Bake for 16-20 minutes or until an inserted knife comes clean.
  5. 5. Let cool.
  6. 6. Nutella Frosting: Beat butter and Nutella until smooth. Add vanilla extract, cocoa powder and 2 Tbsp. milk, beat again. Slowly add in powdered sugar a little at a time until you reach your desired consistency. Add more milk to keep frosting from getting too thick.
  7. 7. Pipe onto cooled cupcakes and top with sprinkles!