Pumpkin Pie Brownie 'Cupcakes'

Four words.  Pumpkin Pie Brownie Cupcakes. 

Ok, allow me to elaborate.  Imagine a thick layer of fudgy pumpkin spiced brownie topped with a layer of pumpkin pie filling.  Now I dare you to maintain that image in your mind and try not to drool.

I stumbled upon this recipe in a blog geared towards vegans.  Yes, I repeat, vegans.  First thing that struck my mind when I saw this was “wow, vegans actually eat delicious food?!”  Obviously, a bad assumption on my part, as I know nothing about being a vegan and consider myself the polar opposite…someone that eats absolutely everything and anything in sight.

Back to the recipe – although I did want to see what living like a vegan was like even if only for a second, I un-veganized the recipe.  For one, I didn’t have coconut oil and wasn’t going to specially purchase it since I’m clearly not vegan, so I used good ‘ol butter.  The original recipe says it only makes 8 large brownies and 2 small, so I doubled it because I was planning to share.  Somehow the math must have gotten mixed up, because when I doubled the recipe, I ended up with 24 large brownies, and 24 mini brownies.  More brownies?  Psh, no complaints here.

After I took the first batch out of the oven, I couldn’t wait and had to have a sample.  These brownies made me speechless.  Essentially a rich, decadent brownie with gooey pumpkin pie on top, I was definitely in a happy place.  I was very confident in these pumpkin pie brownie cupcakes, but here came the ultimate test: what will the hubby think?  

And then, he proceeded to eat five in a row.  I think they passed the quality control test =).   

Amazing brownie batter
 

Pumpkin Pie batter

 Lots of big guys and little guys

Behold, the Pumpkin Pie Brownie Cupcake

 

What's not to like??

Pumpkin Pie Brownie ‘Cupcakes’ 

From Oh She Glows

Prep Time: 15 min

Cook Time: 30 min

Serves: 10-15 

Ingredients

Pumpkin Brownie Layer

1 cup canned pumpkin

1/2 cup + 3 tbsp sugar

1/4 cup coconut oil, softened

3/4 cup white kamut flour (or white)

1.5 tsp pure vanilla extract

1 tbsp cornstarch (or arrowroot/tapioca)

1/4 cup dutch processed cocoa powder

1/2 tsp sea salt

1/2 tsp baking soda

Pumpkin Pie Layer

1 cup canned pumpkin

2 tbsp cornstarch (or arrowroot/tapioca)

1 tsp pure vanilla extract

1/3 cup sugar

3 tbsp almond milk

2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)

Shaved chocolate, for garnish

Directions

1. Preheat oven to 350F and grease a muffin tin.

2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth.

3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan. Garnish with grated chocolate.

4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.