Pumpkin Pie Brownie 'Cupcakes'
- 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
- 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
- Add more pumpkin pie filling on top (maybe another tbsp?) as I found myself wanting more of it.
- Add chopped pecans for crunch!
- This recipe is vegetarian
- Produce
- Add chopped pecans (1)
- Pumpkin, canned (2 cup)
- Cooking & Baking
- Add more pumpkin pie filling on top (1)
- Baking soda (1/2 tsp)
- Chocolate (1)
- Coconut oil (1/4 cup)
- Cornstarch (3 tbsp)
- Dutch processed cocoa, powder (1/4 cup)
- Kamut flour, white (3/4 cup)
- Pumpkin pie spice (2 tsp)
- Sea salt (1/2 tsp)
- Sugar (1 1/8 cup)
- Vanilla, pure (2 1/2 tsp)
- Refrigerated
- Almond milk (3 tbsp)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published October 1, 2010 (2 years ago).
14 people saved this recipe.
