Pumpkin Cupcakes with Nutella Frosting Recipe and Tips

Pumpkin Cupcakes:

• 1 ¾ cups (219 g) all-purpose flour, (stir, spoon & level)
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 Tbsp pumpkin pie spice
• ½ cup (118 ml) canola oil
• 1 cup (200 g) granulated sugar
• 1 cup (244 g) pumpkin puree
• 2 large eggs
• ⅔ cup (159 ml) water

Nutella frosting:

• 1 cup (226 g) butter, (2 sticks) softened
• 2 cups (240 g) powdered sugar
• pinch salt
• 1 ½ tsp vanilla extract
• ¾ cup (222 g) Nutella

• Preheat the oven to 400°F (205°C). Line muffin tins with paper liners.
• In a bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
• In a separate bowl, combine the canola oil, granulated sugar, pumpkin puree, eggs, and water. Whisk until smooth.
• Add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
• Fill each paper-lined cup about two-thirds full with batter (this yields about 20 cupcakes). Bake 15–18 minutes, until a toothpick inserted in the center comes out clean or the tops spring back when touched. Cool completely on a wire rack.
• To make the Nutella frosting, beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the powdered sugar, a pinch of salt, and the vanilla extract, beating until smooth. Add the Nutella and continue to beat until the frosting is light and fluffy. Transfer frosting to a pastry bag fitted with a large tip and pipe swirls on cooled cupcakes. Store cupcakes in an airtight container.