Pumpkin Pie Brownie Cupcakes.

With Halloween coming up this weekend, I thought I would share a spook-tacular recipe inspired by Angela from Oh She Glows.

Pumpkin Pie Brownie Cupcakes. I made them last night because they just looked SO good and I was right! They were delicious! With a dense, cake-like bottom and a moist, pumpkin pie-like topping, these cupcakes are sure to knock your socks off!  The brownie bottom has a really intense, chocolate-y flavor that definitely hit the spot!

The best part? They are easy to make! It took me all of 20 minutes to throw them together and we got to sample within the hour. Yes please!

In this recipe I used NuNaturals More Fiber Stevia Baking Blend to substitute for a half cup of sugar the original recipe called for. I also added chopped pecans to the pumpkin pie topping, per Angela’s suggestion, and topped them with milk chocolate chips for garnish. I loved the end result! So festive! So simple! So delicious! Get baking my friends!!

Pumpkin Pie Brownie Cupcakes

Adapted from Angela at Oh She Glows

Brownie Layer

• 1 cup canned pumpkin
• 1/2 cup NuNaturals More Fiber Baking Blend OR 1/2 c. of cane sugar
• 3 T cane sugar (I used 365 organic cane sugar)
• 1/4 cup softened coconut oil OR butter
• 3/4 c. unbleached all-purpose flour
• 1 1/2 tsp pure vanilla extract
• 1 T cornstarch
• 1/4 c. Hershey’s Special Dark Cocoa Powder
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• Halloween decorated muffin tin liners.

In a medium-large bowl, mix together coconut oil, pumpkin, vanilla, baking blend, and sugar. Blend well. Slowly sift in cocoa, flour, cornstarch, baking soda, and salt until well incorporated. The batter will be more like cookie dough than brownie batter. In a lined or greased muffin tin, add 2 heaping tablespoons of brownie batter and spread evenly. This made 12 cupcakes.

Pumpkin Pie Layer

• 1 cup canned pumpkin
• 2 T cornstarch
• 1 tsp pure vanilla extract
• 1/3 c. cane sugar
• 3 T milk or milk alternative
• 2 tsp pumpkin pie spice
• 1/3 c. chopped pecans
• milk chocolate chips or dark chocolate chips for garnish

In another medium bowl, mix together pumpkin, vanilla, and milk. Slowly add cornstarch, sugar, and spice until smooth. Stir in chopped pecans, if desired. Add ~2 tablespoons of pumpkin pie mixture to the top of the brownie layer. I added as much as I could! Then garnish with chocolate chips and bake ~25-30 minutes. Remove from oven, let sit ~10 minutes and then dig in!

Nutritional Profile (per 1 cupcake made with NuNaturals Baking Blend and whole milk): 174 calories, 9 g fat (5.3 g sat.), 28 g carbohydrate, 4.5 g fiber, 10.3 g sugar, 2.0 g protein, 157 mg sodium, 161 mg potassium, Vitamin A: 128%

Question: What is your favorite Halloween treat?

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