Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 muffin (88g)|
|Recipe Makes: 12 muffins|
|Calories from Fat: 94 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 176.2mg||54 %|
|Sodium 407.2mg||14 %|
|Potassium 94.9mg||2 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 32.7g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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