Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Hello there, October! Nice to see you again. It's pumpkin time and I couldn't be more excited I spent way too much money on fall-related things yesterday, but at least it finally looks festive in my house. I have some yummy things planned for this month, just hope I can get it all made.

The leaves have already been changing here for a few weeks now. 

These cupcakes are a perfect way to welcome October. There is pumpkin AND Nutella! How can you say no to that? For a couple years now, I have been making Nutella swirled pumpkin bread. I had the bright idea to turn it into a cupcake and luckily it worked.

Now, go jump in a pile of leaves and then come back and make these cupcakes!

Pumpkin Cupcakes
Yield: 24 cupcakes

Source: Annie's Eats

2-2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

Preheat the oven to 350 degrees.  Line cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely before frosting.

Nutella Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, slightly room temperature
8 oz. cream cheese, cold
1/2 cup Nutella
4 cups powdered sugar
Splash of vanilla extract
1-2 tablespoons milk or sour cream, if needed

Blend butter until smooth. Add cold cream cheese and mix for about 30 seconds. Mix in Nutella and vanilla.  Add powdered sugar, 1 cup at a time, and beat for about 2-3 minutes. If it's too thick, add milk or sour cream until you reach desired consistency.