So these are another WINNER from Oh She Glows (opens in new window)
I felt like a dessert. A REAL dessert that doesn't come from a box or a bag or (as much as I love frozen treats) was frozen or just breathed healthy. I. Wanted. Something. DECADENT!!! And Angela came through for me!!!
And I found...
PUMPKIN BROWNIE CUPCAKES!!!! It's a brownie bottom with pumpkin pie filling on top. I'm speechless...
And FYI I was at my Dad's house and he does not have a cupcake tin... I made it in pie form and took it to three Thanksgiving dinners and it was a HIT!!! Just double the cooking time :-)
So here is the recipe you can originally find HERE:
Pumpkin Brownie Layer
Pumpkin Pie Layer
Also, I took the advice to use a small muffin tin - more like a tart pan - and those little bite size brownies Hit. The. Spot!
See pictures below below for pie form...
I felt like a dessert. A REAL dessert that doesn't come from a box or a bag or (as much as I love frozen treats) was frozen or just breathed healthy. I. Wanted. Something. DECADENT!!! And Angela came through for me!!!
And I found...
PUMPKIN BROWNIE CUPCAKES!!!! It's a brownie bottom with pumpkin pie filling on top. I'm speechless...
And FYI I was at my Dad's house and he does not have a cupcake tin... I made it in pie form and took it to three Thanksgiving dinners and it was a HIT!!! Just double the cooking time :-)
So here is the recipe you can originally find HERE:
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
- 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. I made 8 large cupcakes and 2 small ones.
- 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 (I used a lemon zester to grate the 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
Also, I took the advice to use a small muffin tin - more like a tart pan - and those little bite size brownies Hit. The. Spot!
See pictures below below for pie form...
What am I going to do without a muffin tin...?
THIS IS WHAT!!!
Check the slideshow!!!
(Made same way but double baking time)
I'm also quizzical over why these pictures refuse to load in any position than sideways. Sigh. I'll fix it later...
THIS IS WHAT!!!
Check the slideshow!!!
(Made same way but double baking time)
I'm also quizzical over why these pictures refuse to load in any position than sideways. Sigh. I'll fix it later...