Pumpkin Cupcakes with Nutella Frosting

Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl.
1 3/4 Cup Flour, 1/2 teaspoon Salt, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1 Tablespoon [Homemade Pumpkin Pie Spice]
In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, and water.
1/2 Cup Canola Oil, 1 Cup Sugar, 1 Cup Pumpkin Puree, 2 Eggs, 2/3 Cup Water
Add dry ingredients to wet ingredients and mix until just moist.
Prepare muffin tins with paper cups and fill each cup 2/3 full of batter; about 20 cupcakes.
Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the cake springs back when touched.
Allow to cool completely on a wire rack.
Prepare frosting by beating the butter in a large bowl with an electric mixer.
1 Cup Butter
Beat in the powdered sugar, salt, and vanilla until smooth.
2 Cups Powdered Sugar, Pinch Salt, 1 1/2 teaspoon Vanilla
Add the Nutella and beat until light and fluffy.
3/4 Cup Nutella
Fill a pastry bag with a large tip full of frosting and swirl on top of cupcakes.
Store in an airtight container.