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Pumpkin Nutella Cupcakes

5 from 4 votes

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. Preheat oven to 400 degrees and line pans with cupcake liners or grease your muffin tins.
  • 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. Stir just until combined and then fill cupcake liners 3/4 full.
  • 4. Bake for 16-20 minutes or until an inserted knife comes clean.
  • 5. Let cool.
  • 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. Pipe onto cooled cupcakes and top with sprinkles!