Pumpkin Cupcakes with Nutella Buttercream Frosting

Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon brown sugar, packed
• Pinch of salt
• 3 tablespoons unsalted butter, melted
• 3 (8-ounce) packages cream cheese, at room temperature
• 3 eggs
• 1½ cups granulated sugar
• 2 tablespoons vanilla extract
• ¾ cup (1½ sticks) unsalted butter, at room temperature
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups pumpkin purée (canned is fine)
• 1 teaspoon ground cloves
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 2½ cups unbleached all-purpose flour
• 1⅓ cups whole milk
• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup Nutella
• 2 cups powdered sugar
• 2 tablespoons whole milk, if needed
• Toasted hazelnuts, chopped, for garnish (optional)