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Pumpkin Cupcakes with Nutella Frosting

Servings 20 cupcakes


Pumpkin Cupcakes:

  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 2/3 cup water

Nutella frosting:

  • 1 cup (2 sticks) butter, softened
  • 2 cups powdered sugar
  • pinch salt
  • 1 1/2 tsp vanilla
  • 3/4 cup Nutella


  • Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl.
  • In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, and water.
  • Add dry ingredients to wet ingredients and mix until just moist.
  • Prepare muffin tins with paper cups and fill each cup ⅔ full of batter; about 20 cupcakes.
  • Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the cake springs back when touched. Allow to cool completely on a wire rack.
  • Prepare frosting by beating the butter in a large bowl with an electric mixer. Beat in the powdered sugar, salt, and vanilla until smooth. Add the Nutella and beat until light and fluffy. Fill a pastry bag with a large tip full of frosting and swirl on top of cupcakes. Store in an airtight container.


*Frosting recipe altered from The Baker Upstairs
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