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Easy Pumpkin Brownie Recipe

Celebrate the Season With Pumpkin Brownies

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Layered Pumpkin Brownies

Adapted from Martha Stewart

Layered Pumpkin Brownies


  1. 4 tablespoons (1/2 stick) unsalted butter, plus more for pan
  2. 3 ounces bittersweet chocolate, chopped
  3. 1 cup all-purpose flour
  4. 1/2 teaspoon baking powder
  5. 1/8 teaspoon cayenne pepper
  6. 1/4 teaspoon salt
  7. 3/4 cup, plus 2 tablespoons sugar
  8. 2 large eggs
  9. 1/2 tablespoon pure vanilla extract
  10. 1/2 cup plus 2 tablespoon solid-pack pumpkin
  11. 2 tablespoon vegetable oil
  12. 1/2 teaspoon ground cinnamon
  13. 1/4 teaspoon ground nutmeg
  14. 1/2 cup chopped walnuts, optional
  15. 1/2 cup semisweet chocolate chips, optional


  1. Preheat oven to 350 degrees. Butter a mini muffin pan.
  2. Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
  3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
  5. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
  6. Fill the muffin pans with brownie mixture first and top with pumpkin batter. Can repeat to create several layers, if wanted. Sprinkle with nuts and chocolate chips, if wanted.
  7. Bake until set, 20 to 30 minutes. Cool on a wire rack.

Makes 36-48 mini muffins.

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