| 1 | tsp | baking powder |
| 0.5 | tsp | baking soda |
| 0.25 | cup | brown sugar |
| 0.5 | cup | Canola Oil |
| 1.5 | tsp | cinnamon |
| 0.67 | tbsp | Cocoa Powder |
| 2 | unit | eggs |
| 2 | cup | flour |
| 0.5 | tsp | ginger powder |
| 0.31 | cup | Nutella |
| 0.25 | tsp | nutmeg |
| 1 | can | Pumpkin Puree |
| 1 | can | Quaker oatmeal |
| 0.5 | tsp | salt |
| 0.25 | cup | sugar |
| 1 | tbsp | vanilla extract |
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.