You may also like
Categories:
sugar brown sugar vegetable oil eggs flour baking soda ground cinnamon ground nutmeg salt ground cloves pumpkin Nutella pecans
Viewed: 103 - Published at: 8 years agoIngredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 extra large eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 15 ounces canned pumpkin
- 24 teaspoons Nutella
- 2 cups roughly chopped pecans
Method
- In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
- Line two 12-cup cupcake pans with cupcake liners. Fill each cup 1/3 full with the pumpkin batter. Place 1 teaspoon of Nutella in the middle of each cup on top of the pumpkin batter.
- Using a toothpick, swirl each dollop of Nutella slightly into the batter. Top each cup with more batter until they are filled 3/4 full. Top each cupcake with pecans completely covering the batter. Pack the pecans in tight because they will spread out once the batter rises a bit. Bake each pan for 25 minutes. Cool for 20 minutes and then remove from pan and cool completely.
- Store in an airtight container for up to five days.
