These Nutella pumpkin cupcakes are a decadent fall treat that pairs moist pumpkin cake with a Nutella center and a creamy Nutella frosting.
Every autumn my classic pumpkin cupcakes with cinnamon cream cheese frosting get a lot of attention, and for good reason: they’re cozy and reliably delicious. If you want a pumpkin dessert that’s richer and a little more surprising, try these Nutella pumpkin cupcakes. They start with very moist pumpkin cupcakes, are filled with Nutella, and finished with a silky Nutella frosting for an indulgent seasonal bite.
Start with the Perfect Pumpkin Cupcakes
The cupcakes have a tender, slightly springy crumb and a warm pumpkin-spice flavor. I dialed the spices back slightly from my original pumpkin cupcake recipe so the Nutella can shine without being overwhelmed. The batter comes together quickly: whisk the dry ingredients, whisk the wet ingredients, then gently combine—no electric mixer required.
Recipe Tip
Stop mixing as soon as the ingredients are combined. Overmixing creates tunnels and a tougher texture.
Then Add the Nutella
Once the cupcakes are baked and completely cooled, you’ll assemble them by hollowing the center, filling it with Nutella, and topping with Nutella frosting. The steps are straightforward but require a little care.
Use a small paring knife to cut a circle from the top of each cupcake, creating a cone-shaped piece that points downward. Do not cut all the way through to the bottom—leave the base intact so the cupcake holds together.
Dollop a teaspoon or two of Nutella into the cavity. Trim the pointed tip off the removed cone, then place the remaining round cake piece back on top to “cover” the filling.
The frosting is simple: softened butter blended with Nutella, sifted powdered sugar, a pinch of salt and vanilla to balance the sweetness, and a little cream or milk to reach the right piping consistency. This amount yields enough frosting to generously pipe each cupcake; if you only plan to spread the frosting with a knife, you could halve the frosting quantities.
Recipe Tip
If you plan to stuff and frost all the cupcakes using the full frosting recipe, you’ll need a 7.5 ounce (400 gram) jar of Nutella. Expect to use the entire jar and to scrape the sides to get every last bit.
The Nutella-and-pumpkin pairing may seem unexpected, but it works: tender pumpkin cupcakes, a gooey Nutella center, and rich Nutella frosting create a dessert that still tastes like fall but feels luxuriously chocolate-hazelnut. Add these to your autumn baking list and enjoy the compliments.
Looking for more pumpkin-and-chocolate ideas? Try pumpkin Nutella blondies, pumpkin chocolate chip bars, or pumpkin brownies for other seasonal treats.
- Pumpkin Nutella Blondies
- Pumpkin Chocolate Chip Cookie Bars
- Pumpkin Brownies
Nutella Pumpkin Cupcakes
Equipment
-
12-cavity muffin pan
Ingredients
Pumpkin Cupcakes
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 1/3 cup whole milk
To Stuff the Cupcakes
- 14 teaspoons Nutella
Nutella Frosting
- 1 cup unsalted butter, softened
- 3/4 cup Nutella
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons whipping cream or milk
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350°F (180°C) and line muffin tins with liners. This recipe yields about 14 cupcakes, so you may need two trays.
- In a large bowl whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
- In another bowl whisk oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree, and milk until smooth and free of visible egg or sugar lumps.
- Pour the wet ingredients into the dry and mix until just combined and no streaks of flour remain. Stop mixing as soon as combined.
- Spoon batter into liners, filling each about half to two-thirds full. You should get about 14 cupcakes; if you end up with 12, the liners were likely overfilled.
- Bake in the center of the oven for 16–20 minutes, or until tops are set and a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Nutella Frosting
- Beat the softened butter until smooth. Add Nutella and beat until uniform.
- Add 2 cups powdered sugar, vanilla, and salt. Start mixing slowly, then increase to medium until combined.
- Add remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon cream or milk, until you reach the desired sweetness and piping consistency.
Assembling the Cupcakes
- Make sure cupcakes are completely cool before assembling.
- Use a small paring knife to cut a circle into the top of each cupcake, creating a cone that goes about halfway down. Remove the cone.
- Spoon a small amount of Nutella into the hole. Trim the cone’s pointed tip and place the remaining round piece back on top like a lid.
- Fill a piping bag fitted with a star or round tip and pipe swirls of frosting onto each cupcake, or spread with a knife.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Measure 3/4 cup of puree.
- Nutella: A commercial chocolate-hazelnut spread is recommended. Homemade versions can separate. One 7.5 oz (400 g) jar is needed for this recipe.
- Frosting: If you prefer a thin spread of frosting, halve the frosting recipe.
- Make Ahead: Baked, cooled cupcakes can be stored at room temperature in an airtight container overnight. You can stuff them with Nutella and refrigerate or store at room temperature and frost the day you serve.
- Storage: Keep frosted cupcakes at room temperature for up to 8 hours in a cool kitchen, or refrigerate in an airtight container for up to 4 days. Bring to room temperature about 30 minutes before serving.
- Nutrition: Nutrition info is an estimate per cupcake assuming 14 servings and all frosting used.
Nutrition
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