Black Eyed Pumpkin Cupcakes Recipe

Name: Black Eyed Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Store in an airtight container for up to five days.

1749

kcal

Calories

108

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup granulated sugar, 1 cup brown sugar, 1 cup vegetable oil, 3 extra large eggs, and more.

Yes, Black Eyed Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Eyed Pumpkin Cupcakes

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