adapted from: The Pumpkin Lover's Cookbook
1 3/4 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
2 eggs, room temperature
3/4 c. vegetable oil
1/2 c. pumpkin puree
2/3 c. milk
Nutella Cream Cheese Frosting
6 oz. cream cheese, room temperature
6 Tbl. unsalted butter, room temperature
3/4 c. powdered sugar
1/2 c. Nutella
1 tsp. vanilla
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray lightly with cooking spray. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt; set aside. Beat the sugar and eggs together on high speed until light and fluffy, about 5-7 minutes. Lower speed to medium and with mixer running, drizzle in oil and beat until well combined. Mix in the pumpkin puree. Alternating, beat in dry ingredients and milk on low speed, starting and ending with dry ingredients. Divide batter between the cupcake liners, filling 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar, Nutella and vanilla and mix until smooth and creamy. Transfer to a piping bag with a decorating dip and frost cooled cupcakes.
Jenn's Notes: I got 15 cupcakes. If you want to pipe a big swirl on top, I recommend making 1 1/2 batches of frosting.