The Dreamiest Nutella Pumpkin Cupcakes Recipe Ever Made

Nutella swirls dance through these pumpkin cupcakes, creating a decadent autumn treat that feels like pure magic.

Creamy chocolate-hazelnut spread mingles with warm spices, promising an irresistible bite.

Sweet pumpkin adds rich depth to each tender crumb.

Unexpected flavor combinations spark joy in every mouthful.

Cozy baking aromas will fill your kitchen with delightful anticipation.

Chocolate lovers and seasonal baking enthusiasts will absolutely adore these cupcakes.

You cannot resist the incredible blend of comfort and indulgence waiting in this recipe.

What Makes Nutella Pumpkin Cupcakes So Indulgent

• These cupcakes require minimal kitchen skills, making them perfect for bakers of all levels, from beginners to seasoned pros.
• Combining pumpkin's warm, comforting notes with rich Nutella creates an irresistible autumn-inspired treat that feels like a cozy hug.
• Perfect for fall parties, Halloween gatherings, thanksgiving dessert tables, or simply as a spontaneous sweet indulgence that impresses everyone.

Nutella Pumpkin Cupcakes Ingredient Breakdown

• All-Purpose Flour: The base that provides structure and texture to the cupcakes.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcakes.
• Cinnamon, Nutmeg, Ginger: Warm spices that add depth and classic autumn flavor to the pumpkin cupcakes.

• Granulated Sugar, Brown Sugar: Sweeteners that contribute to the cupcakes' moisture and caramel-like undertones.
• Vegetable Oil: Ensures the cupcakes remain moist and tender.
• Eggs: Bind the ingredients and provide structure to the cupcakes.
• Pumpkin Puree: Adds moisture, rich flavor, and beautiful orange color to the cupcakes.
• Vanilla Extract: Provides a subtle, sweet background flavor.

• Butter: Creates a creamy base for the frosting.
• Nutella: Adds rich chocolate and hazelnut flavor to the frosting.
• Powdered Sugar: Provides sweetness and helps thicken the frosting.
• Heavy Cream: Helps achieve a smooth, spreadable consistency.

How to Bake Nutella Pumpkin Cupcakes

Step 1: Prepare Baking Setup

Grab your cupcake pan and line it with colorful paper liners.

Switch on the oven and warm it to 350F (175C), creating the perfect baking environment.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Ensure all ingredients are thoroughly combined with no lumps.

Step 3: Mix Wet Ingredients

• Granulated sugar
• Brown sugar
• Vegetable oil

Crack in the eggs and pour in pumpkin puree and vanilla extract.

Stir until the mixture becomes silky smooth and well incorporated.

Step 4: Combine Batter

Slowly fold the dry ingredient mixture into the wet ingredients.

Gently mix until just combined.

Stop stirring as soon as no flour streaks remain to keep the cupcakes tender.

Step 5: Bake Cupcakes

Fill each cupcake liner about two-thirds full with the batter.

Place in the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean with no wet batter.

Step 6: Create Nutella Frosting

Beat softened butter until it becomes creamy and light.

• Powdered sugar
• Heavy cream
• Vanilla extract

Whip until the frosting becomes fluffy and spreadable.

Step 7: Frost and Garnish

Allow cupcakes to cool completely on a wire rack.

Generously spread the Nutella frosting over each cupcake using a spatula or piping bag.

Add a sprinkle of chocolate shavings or a drizzle of Nutella for extra indulgence.

Handy Tips for Nutella Pumpkin Cupcakes

• Stir the batter gently and stop mixing as soon as dry ingredients are incorporated to keep cupcakes tender and prevent a tough texture.
• Add an extra pinch of warming spices like cinnamon or nutmeg to enhance the pumpkin's natural richness and depth.
• Insert a toothpick into the center of a cupcake – if it comes out clean with minimal crumbs, they're perfectly baked and ready to cool.
• Ensure butter is at room temperature for smoother, lump-free frosting that spreads easily and creates a silky texture.
• Substitute regular flour with a cup-for-cup gluten-free flour blend to accommodate those with wheat sensitivities without compromising taste.

Reheat and Store Nutella Pumpkin Cupcakes Right

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Cover loosely with plastic wrap to prevent the frosting from getting smudged.
• Wrap plain cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Keep unfrosted cupcakes in a sealed container at room temperature for 2-3 days. Ensure they're completely cool before storing to prevent moisture buildup.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds. For frozen cupcakes, thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutella Pumpkin Cupcake Pairing Tips

• Harmonize Hazelnut Mocha: Pair these rich cupcakes with a smooth hazelnut latte, matching the Nutella's nutty depth and complementing the warm pumpkin spices.
• Elevate Dessert Wine: Select a sweet Pedro Ximénez sherry, whose caramel and raisin notes beautifully enhance the cupcake's decadent chocolate-pumpkin profile.
• Create Contrasting Crunch: Serve alongside toasted almond biscotti, providing a crisp textural contrast to the soft, moist cupcake while echoing the hazelnut undertones.
• Refresh with Spice Tea: Brew a chai tea with its warming spices, creating a delightful mirror to the cupcake's autumnal flavor palette and cutting through the frosting's richness.

Ideas to Switch Up Nutella Pumpkin Cupcakes

• Gluten-Free Version: Swap regular flour with a gluten-free blend, ensuring the cupcakes remain moist and tender for those with wheat sensitivities.
• Vegan Alternative: Replace eggs with flax eggs, use coconut oil instead of vegetable oil, and substitute Nutella with dairy-free chocolate spread and plant-based butter for the frosting.
• Low-Sugar Option: Use a sugar substitute like stevia or monk fruit sweetener, reducing overall sugar content while maintaining the rich pumpkin and chocolate flavors.
• Nut-Free Adaptation: Eliminate Nutella and create a chocolate frosting using cocoa powder, powdered sugar, and dairy-free milk for those with nut allergies.

FAQs

• Why is pumpkin used in these cupcakes?

Pumpkin adds moisture, natural sweetness, and creates a soft texture while boosting nutritional value with vitamins and fiber.

• Can I substitute ingredients if I don't have everything?

Yes, you can replace vegetable oil with applesauce, use alternative spices like allspice, or swap regular flour with gluten-free flour for dietary needs.

• How do I ensure my cupcakes are perfectly moist?

Mix wet and dry ingredients just until combined, avoid overmixing, and carefully monitor baking time to prevent drying out. Check doneness with a toothpick at 18 minutes.

• What makes the Nutella frosting unique?

The combination of butter, Nutella, and powdered sugar creates a rich, creamy texture with intense chocolate-hazelnut flavor that complements the warm pumpkin spices perfectly.

Indulgent Nutella Pumpkin Cupcakes Recipe

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4.6 from 36 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Nutella pumpkin cupcakes offer a delightful autumn fusion of rich chocolate and warm spices. Creamy swirls of hazelnut spread mingle with pumpkin’s comforting essence, creating a dessert that invites you to savor seasonal bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1 cup granulated sugar

Dry Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup brown sugar

Frosting Ingredients:

• 1 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1/2 cup Nutella
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking workspace by lining a cupcake pan with paper liners and heating the oven to 350F (175C).
2. Create a dry ingredient foundation by whisking flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium mixing bowl.
3. In a separate large bowl, thoroughly blend granulated sugar, brown sugar, and vegetable oil until smooth and integrated.
4. Incorporate eggs, pumpkin puree, and vanilla extract into the sugar mixture, stirring until the texture becomes uniform and creamy.
5. Gently fold the dry ingredient mixture into the wet ingredients, mixing until just combined without overworking the batter to maintain a light texture.
6. Distribute the batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
7. Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
8. Transfer cupcakes to a wire rack, allowing them to cool completely to room temperature before frosting.
9. Prepare the Nutella frosting by whipping softened butter until it becomes light and creamy.
10. Blend Nutella into the butter, then gradually introduce powdered sugar, heavy cream, and vanilla, whipping until the frosting achieves a fluffy, spreadable consistency.
11. Generously pipe or spread the Nutella frosting onto the fully cooled cupcakes, creating an indulgent and visually appealing finish.

Notes

• Swap pumpkin puree with mashed sweet potato for a unique twist on the classic recipe.
• Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
• Add a sprinkle of sea salt on top of the frosting to enhance the rich Nutella flavor and create a gourmet touch.
• Reduce sugar by 25% and substitute with natural sweeteners like maple syrup for a healthier version without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 359
• Sugar: 29 g
• Sodium: 130 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 45 mg