Chocolate Chip Pumpkin Cupcakes with Nutella Swirls
Recipe type: Dessert (or Breakfast)
Prep time: 
Cook time: 
Total time: 
Serves: 14
Perfectly spiced moist pumpkin cake, stuffed with chocolate chips, and topped off with thick and decadent Nutella swirls!
  • 1 and ¾ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ½ teaspoon Salt
  • 2 large Eggs
  • ½ cup Dark Brown Sugar
  • 1 cup Pumpkin puree (not pumpkin pie filling)
  • ½ cup Canola Oil
  • ⅓ cup Milk (If using Better Batter Flour, use ½ cup + 1 Tablespoon milk)
  • 1 teaspoon Vanilla Extract
  • ¾ cup Chocolate Chips
  • ⅓ cup Nutella (or dairy-free Chocolate Hazelnut Spread), homemade or store-bought
  1. Spray two standard-sized muffin pans with nonstick cooking spray or line with cupcake liners (You’ll need a total of 14 liners). Preheat oven to 350 degrees F.
  2. In a large mixing bowl whisk together Flour, Baking Soda, Baking Powder, Pumpkin Pie Spice, Cinnamon, and Salt. Set aside.
  3. In another large mixing bowl, whisk the Eggs. Add Dark Brown Sugar, and whisk until combined. Add Pumpkin Puree, Canola Oil, Milk, and Vanilla Extract, and whisk well to fully combine all ingredients.
  4. Pour the dry ingredients into the wet ingredients, and using a wooden spoon or rubber spatula, stir until ingredients are just combined. Do not overmix. Fold in Chocolate Chips.
  5. Carefully pour or spoon batter evenly into prepared muffin cups. (You should have enough batter to almost fill 14 of the muffin cups.)
  6. In a small microwave safe bowl, heat Nutella (or chocolate hazelnut spread) in the microwave for about 20 seconds, or until it is very easy to stir.
  7. Drizzle about a teaspoon of Nutella onto the top of each cupcake. Using a toothpick or the tip of a small knife, carefully stir the Nutella into the batter slightly, to create a swirl-like pattern.
  8. Fill each unused muffin cup in the pan about half-full with water, to prevent the pan from warping.
  9. Bake cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
  10. Allow cupcakes to cool in the pan, on a wire rack, for about 20 minutes. Carefully remove cupcakes from pan to cool completely on the wire rack.
  11. Store cupcakes in a tightly sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Recipe by SunnySideUps | Living Life Sunny Side Ups at