These Nutella pumpkin cupcakes are a delightful fall treat that blends warm pumpkin spice with rich chocolate-hazelnut. Super moist pumpkin cupcakes are filled with Nutella and finished with a creamy Nutella frosting.
Every autumn my classic pumpkin cupcakes with cinnamon cream cheese frosting are among the most requested recipes. They deliver cozy, familiar flavors, but if you want something more indulgent, these Nutella pumpkin cupcakes are a fun, decadent twist. They combine tender, spiced pumpkin cake with a gooey Nutella center and silky Nutella buttercream for a dessert that feels luxurious yet approachable.
Start with the Perfect Pumpkin Cupcakes
The cupcake base is very moist with a slightly springy crumb and a gentle pumpkin spice note. I scaled back the spices slightly from my original pumpkin cupcake recipe so they don’t compete with the Nutella. The batter comes together easily: whisk the dry ingredients, whisk the wet ingredients, then fold them together gently by hand—no electric mixer required.
Recipe Tip
Stop mixing as soon as the wet and dry ingredients are combined. Overmixing can create tunnels in the batter and a tougher crumb.
Then Add the Nutella
Once the cupcakes are baked and completely cooled, assemble them by hollowing a small cavity and filling it with Nutella, then topping with Nutella frosting. This step is straightforward but requires a little care so the cupcakes keep their shape.
Use a small paring knife to cut a circle out of the top of each cupcake, creating a cone-shaped piece that points downward. Do not cut all the way to the bottom — leaving the base intact preserves the cupcake’s structure.
Dollop a teaspoon or two of Nutella into the well. Trim the pointed end from the cone you removed, then replace the circular top piece like a lid to seal the filling inside.
The Nutella frosting is simple but rich: softened butter beaten until smooth, Nutella folded in, then sifted powdered sugar added with a touch of vanilla, salt and a bit of cream or milk to reach the desired consistency. This recipe yields enough frosting to generously pipe each cupcake; if you prefer to spread a thin layer with a knife, you can halve the frosting quantities.
Recipe Tip
If you plan to stuff and frost all cupcakes using the full frosting yield, you will need one 7.5 ounce (400 g) jar of Nutella. Expect to use the whole jar and scrape the sides to get every bit.
While Nutella and pumpkin might sound unconventional, the pairing works wonderfully. The pumpkin cupcakes remain tender and warmly spiced, while the Nutella center and frosting add a creamy, nutty-chocolate finish that elevates the whole treat. Add these to your fall baking list—you may be surprised how often they disappear.
For more pumpkin-and-chocolate ideas, try pumpkin blondies, pumpkin chocolate chip bars, or pumpkin brownies from your favorite recipe collection.
Nutella Pumpkin Cupcakes
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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 (a pinch)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (or canola oil)
- 1/2 cup brown sugar (light or dark)
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup whole milk
To Stuff the Cupcakes
- 14 teaspoons Nutella
Nutella Frosting
- 1 cup unsalted butter, softened but not melting
- 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). Line muffin tins with liners. This recipe yields about 14 cupcakes, so two trays may be needed.
- Whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl; set aside.
- In another bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree and milk until smooth and no egg or sugar lumps remain.
- Pour wet ingredients into dry and mix gently until combined and no flour streaks remain. Stop mixing once combined.
- Spoon batter into liners, filling each about 1/2 to 2/3 full. Aim for roughly 14 cupcakes; overly full liners may overflow.
- 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 at least 10 minutes, then transfer to a rack to finish cooling completely.
Nutella Frosting
- Beat the butter in a large bowl until smooth and creamy. Add Nutella and mix until even.
- Add 2 cups powdered sugar, vanilla and salt. Start on low speed and increase to medium until incorporated.
- Add remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream or milk, until you reach the desired sweetness and piping consistency.
Assembling the Cupcakes
- Ensure cupcakes are completely cool before assembling.
- Use a small paring knife to cut a circle into the top of each cupcake, forming a cone that reaches about halfway down. Remove the cone piece.
- Place a small spoonful of Nutella into the cavity. Trim the pointed end off the removed cone and place the circular top back on like a lid.
- Transfer frosting to a piping bag fitted with your preferred tip (a 1M works well) and pipe a swirl, or spread with a knife if preferred.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Measure 3/4 cup of puree for the recipe.
- Nutella: Use a commercial chocolate-hazelnut spread to avoid oil separation. One 7.5 oz (400 g) jar is needed and will be fully used.
- Frosting: If you prefer a thin layer of frosting, halve the frosting recipe.
- Make Ahead: Baked cupcakes (unfilled) store in an airtight container at room temperature overnight. You can also fill cupcakes with Nutella and store them overnight, then frost the next day.
- Storage: Serve frosted cupcakes at room temperature within 8 hours if your kitchen is cool. Refrigerate in an airtight container for up to 4 days; bring to room temperature about 30 minutes before serving.
- Nutrition: Nutrition facts are estimates per cupcake, based on 14 cupcakes and using all frosting and filling.