Imagine biting into a perfectly spiced pumpkin cupcake, its warm cinnamon and nutmeg notes dancing on your palate, then experiencing the rich, velvety chocolate-hazelnut Nutella frosting that melts gloriously on your tongue. These cupcakes aren't just a dessert; they're an autumn experience that will transform your baking game and have everyone begging for your secret recipe. Whether you're hosting a fall gathering or simply craving a decadent treat, these Pumpkin Cupcakes with Nutella Frosting are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup Nutella (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate medium bowl, mix the canned pumpkin puree, vegetable oil, and eggs until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Nutella frosting, warm the Nutella slightly in the microwave for 15-20 seconds to make it more spreadable.
- Once cupcakes are completely cool, use a piping bag or offset spatula to generously spread the Nutella frosting on top of each cupcake.
- Optional: Garnish with a light dusting of cinnamon or chopped hazelnuts if desired.
Tips
- Use room temperature ingredients to ensure smooth mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- Warm the Nutella briefly to make frosting application smoother and more even.
- Let cupcakes cool completely before frosting to prevent melting.
- For a professional look, use a piping bag with a star tip when applying Nutella frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
