You may not know this, but the most-read blog entry on my blog is how to use canned pumpkin as a lower calorie baking swap. Simply add canned pumpkin to your favorite boxed brownie mix et voilà – delicious, moist, reduced guilt brownies. While the end result is amazing, you cannot taste the pumpkin. So, when I discovered a recipe for Pumpkin Pie Brownie Cupcakes on one of my favorite vegan food blogs, Oh She Glows, a lightbulb went on. The flavors of pumpkin pie and brownies together!? I simply had to try this recipe!
The recipe is incredibly easy to make. I only made a few minor substitutions – 1) Using mini cupcake wrappers vs. regular 2) A 50-50 ratio of pumpkin pie to brownie mix 3) Whole wheat flour vs. white and 4) Larger doses of cinnamon in each layer (I’m obsessed!).
The end result? Delightful! The Pumpkin Pie Brownie Cupcakes were very moist, no doubt from the coconut oil and canned pumpkin. If you’ve never baked with coconut oil before, it’s so much more mainstream – even Trader Joe’s carries it (much cheaper there than Whole Foods).
The texture of these brownie cupcakes is more dense and moist than non-vegan baked goods, but I’m not sure the average person would be able to tell the difference. A bonus of vegan baking? No raw eggs = no guilt in taste testing the batter! Plus, the flavor combo is delicious and I’ll definitely make these cupcakes again.
To try this recipe for yourself at home, view the full recipe here on the Oh She Glows blog. Now, excuse me while I gobble up one of these amazing treats!
To view more of my recipes, click here.