Self-Frosting Pumpkin Nutella Cupcakes

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Today is the day my wonderful friend Hannah was born. It’s the first time in many years that we haven’t been together on her birthday, so last week I sent her some goodies in the mail. I needed something that would ship easily and I considered brownies or cookies until I discovered something better: self-frosting cupcakes!

These pumpkin cupcakes have a spoonful of Nutella mixed onto the top of them before they’re baked. They come out with a creamy Nutella swirl on top, making frosting unnecessary! I put them into a large container without worry of frosting smearing everywhere. Plus, no frosting = less calories (but not less flavor), and the cake part  is moist and full of spiced pumpkin goodness. These are perfect for a fall treat!

Happy birthday Hannah!!


Self-Frosting Pumpkin Nutella Cupcakes

Adapted from Phenomenon

Makes 12-15 cupcakes

  • 1 15-oz. can pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Nutella for topping

Preheat oven to 350°F.  Line a muffin pan with foil or paper liners.

Place the pumpkin, oil, eggs, vanilla and brown sugar in a large bowl. Beat to combine.

In a separate large bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt together. Add to wet ingredients and stir until just combined.

Fill muffin cups around 3/4 full. Place a couple of teaspoons of Nutella on top of each cupcake. Use a toothpick to swirl the Nutella around the top of the batter.

Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

16 Responses to “Self-Frosting Pumpkin Nutella Cupcakes”
  1. Belinda @zomppa writes:

    Happy birthday! Could these be any more delicious?

  2. Chrystina writes:

    These look delicious! I’m definitely going to have to try them – and because there’s no frosting I think I can pull off taking them on a plane for a business trip, awesome.

  3. Emily writes:

    This is really cool! I love that they self-frost with the Nutella!! I wonder if I could make a gluten-free version :)

  4. Jenn writes:

    These are AWESOME! I’ve never heard of self-frosting cupcakes before! Yum!

  5. Emily @ Life on Food writes:

    Oh goodness these look delightful. What a great birthday treat! I am going to have to try these out.

  6. hannah writes:

    And they were delicious!!! =) Thank you for such a wonderful treat, you are amazing!!

  7. Shannon @ Family Bites writes:

    These look amazing! I love Nutella and a cupcake that can self frost itself would totally make my life easier!!

  8. Motorcyclist writes:

    I’m not lazy (no, really!) but could you post a recipe for a self-MAKING frosted cupcake?

  9. Elyse @The Cultural Dish writes:

    Oh these sound so yummy! I love that you put nutella on the top so that you don’t even need frosting….mmmmmmmmm!

  10. Roxana GreenGirl writes:

    happy birthday to your friend. what a wonderful idea to send her these delicious cupcakes. love the self frosted idea. thanks for sharing :)

  11. Britne @ Shabbott's Habits writes:

    Cupcakes that frost themselves? With NUTELLA!?!? Hello…where has this been all of my life! And I love the pumpkin!

  12. Peggy writes:

    Great idea! And Happy Belated Birthday to Hannah!

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