• 3 1/3 C. flour
  • 2 tsp. baking soda
  • 3. C. sugar
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. ground ginger
  • 1 C. oil
  • Four eggs
  • 2/3 C. milk
  • 2. C. Pumpkin puree
  • Nutella


  1. Preheat oven to 400 degrees. Line muffin pans with cupcake liners or grease muffin tins with oil.
  2. Mix all dry ingredients and then add the rest of the ingredients. (Instead of cinnamon, nutmeg, and ginger, you can substitute cinnamon and pumpkin pie spice!)
  3. Mix just until it is combined, and after that, fill the cupcake cups to 3/4 full.
  4. Drop a tiny amount of Nutella in each muffin tin and over that pumpkin mixture ( approximately one teaspoon. or roughly), and then use an apron to mix it around.
  5. Bake for 16-20 mins or until a knife emerges without pumpkin bater (there could be hot Nutella that stays on the blade, but that’s fine!)
  6. Serve hot or cool! Please place it in a Tupperware when you don’t want to eat it immediately. Note: You could always cut the recipe in half!!

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