Pumpkin Spice Cupcakes with Nutella-Cream Cheese Frosting

17 Nov


To me, Fall is the best time of year. The leaves turn beautiful shades of reds, oranges, and purples; the air turns cool, crisp, and fresh; and the food is warm, comforting, and colorful. Anything pumpkin spiced is implied when it comes to Autumn baking, but adding a creamy, tangy, softly-chocolatey frosting on top of these makes them that much more delicious. In fact, I probably shouldn’t have made a full dozen. Fall is also the time of year when I get really, really fat.


Pumpkin Spice Cupcakes

13 oz. all-purpose flour

1 teaspoons baking powder

1 teaspoons ground cinnamon

3/4 teaspoons ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon fine salt

12 oz. granulated sugar

4 oz. cup vegetable oil, plus more as needed

2 large eggs

1 teaspoon vanilla extract

7.5oz pumpkin purée (not pie filling)

    Heat the oven to 350°F and arrange a rack in the middle. Line 12-well muffin pan with paper liners. Alternatively, coat the wells with vegetable oil; set aside.

  Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.

    Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

    Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1.5 minutes total mixing time. Reduce the speed to medium low, add the vanilla and add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

    Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.

    Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well). Place the muffin pan in the oven and bake for 12 minutes. Bake an additional 5-10 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.


Nutella Cream Cheese Frosting

8 oz. cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

2 oz. powdered sugar

2 oz. Nutella

In the bowl of an electric mixture, which together the cream cheese and butter until smooth. Sift in the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. This is more than enough for a dozen cupcakes. Or a dozen bagels!


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