Savor the flavors of autumn with these Cupcakes with Pumpkin Nutella Smores. They create the ideal fall treat by fusing the rich creaminess of Nutella with the warm spices of pumpkin and the gooey goodness of marshmallows.
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened pumpkin puree. 1/2 cup unsalted butter, melted. 1/4 cup Nutella hazelnut spread. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup milk. 1 tsp vanilla extract. 1 cup mini marshmallows. 1/4 cup graham cracker crumbs. Extra Nutella for drizzling optional.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate large mixing bowl, beat together the sugar, melted butter, pumpkin puree, Nutella, eggs, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well combined. Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and immediately sprinkle mini marshmallows on top of each cupcake. Return the cupcakes to the oven for an additional 2-3 minutes or until the marshmallows are lightly toasted. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle Nutella over the top of each cupcake and sprinkle with graham cracker crumbs. Serve and enjoy your delicious Pumpkin Nutella Smores Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
BFO Kaarten
