Ingredients

Scale

For the cupcakes:

5 cups | 25 ounces all-purpose flour
2 cups | 14 ounces sugar
1 cup | 7 ounces brown sugar
2 tablespoons baking powder
1 teaspoon salt
4 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 tablespoons pure vanilla extract
2 15-ounce cans pumpkin puree
4 large eggs
2 sticks unsalted butter, melted and cooled
1 to 1 1/2 cups Nutella

For the frosting:

2 (8-ounce) blocks cream cheese, room temp
2 sticks salted butter, room temp
4 cups sifted powdered sugar
2 teaspoons pure vanilla extract
1 teaspoon cinnamon

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Instructions

For the cupcakes:

Preheat oven to 350 degrees F and line 24 muffin wells with grease-proof liners
In a large bowl mix all the dry ingredients (first 9 ingredients listed), breaking up any clumps of brown sugar.
In a medium bowl, mix the pumpkin puree, vanilla, eggs, and melted butter. Whisk to combine thoroughly. Stir wet ingredients into dry and thoroughly combine, being careful not to overmix.
Using a cookie scoop, fill bottom of muffin liners with cupcake batter. Drizzle softened Nutella over batter and swirl with a toothpick or skewer. Scoop a second dollop of cupcake batter over filling. Bang pan on counter several times to release any air bubbles.
Bake at 350 for 30 minutes, rotating pans halfway through.
Cool for 5 minutes in pan and then cool completely on wire rack.

For the frosting:

In a mixer fitted with the paddle attachment, cream butter and cream cheese until light and fluffy, about 3 minutes.
Add in sifted powdered sugar, vanilla, and cinnamon and continue mixing until thoroughly combined, 1-2 minutes more.
Using a decorator’s bag fitted with a large tip, pipe frosting onto cooled cupcakes. Cupcakes hold up well when refrigerated 1 to 2 days. Best enjoyed the day of!

Notes

I suppose you could halve this recipe, but why!!? As soon as you make twelve, your family will be asking where the next twelve are.

Also note that this recipe calls for salted and unsalted butter. I prefer baking with unsalted because it lets me control the amount of salt added. Different brands of butter use varying amounts of salt. However, in the frosting, use salted butter as it offsets the sweetness of the powdered sugar.