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