Happy October 1st and Happy World Vegetarian Day!
October is one of my favourite months! We have the start of hockey season, Thanksgiving, my mother in law’s birthday, my mom’s birthday, all topped off by Halloween and my 2nd blogiversary (Oct 31).
I thought what better way to kick-off such a fun month than to make a fun and vegan twist on the traditional pumpkin pie and brownie.
Meet…
Pumpkin Pie Brownie ‘Cupcakes’
Adapted from Vegan Cupcakes.
Ingredients:
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
Directions:
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.
5. Serves approx 8-10. I made 8 large cupcakes and 2 small ones (for kids). Enjoy with vegan vanilla ice cream.
This brownie batter is UNBELIEVABLE. Quite possibly the best brownie batter I’ve ever tasted.
You could serve this batter to your guests in a small bowl and they would be happy as clams. Or maybe that’s just me?
Add about 2 tbsp of the batter into each greased muffin tin.
Now make the pumpkin pie filling, which is super easy and fast.
Add a layer of the pumpkin filling and then add grated chocolate to finish it off.
Finally the sun rose and I got my photography station back!
Yay for natural light!
After baking for 30 minutes and letting it cool for another 30…
Do not touch them for at least 30 minutes…as they need to firm up.
Success.
Serve with my favourite vegan ice cream…
Dare I say this stuff tastes better than vanilla ice cream!? I do, I do. :)
It is just super expensive which is why we only buy it a couple times a year.
These bad boys taste just like you would hope..a delicious moist brownie with a layer of pumpkin pie!
Small changes I would make next time:
- Add more pumpkin pie filling on top (maybe another tbsp?) as I found myself wanting more of it.
- Add chopped pecans for crunch!
Serve with a Pumpkin Pie Monster of course.
Now I’m off to do bakery work. Going to get out for a lunchtime run in this wonderful sunshine. I am almost caught up on 500 Glo Bars since I have been back. Feeling like things are back in control again. :)
Have a wonderful start to October!
I’m exicted for hockey too! Sometimes I think the only people who get excited for hockey are those who live in Canada and Minnesota :)
Those cupackes look delish! Have a great weekend!
You are totally making me have a mouth orgasm right now! (Sorry if that’s too vulgar) I am literally drooling on my desk right now!
Now THAT’S how you do breakfast!
Oh. Girl…. Those sound UNBELIEVABLE!
SO appropriate for the first day of October. I really love that the pumpkin in the muffin is hidden under the layer of chocolate. What a sneaky pleasant surprise!
Your outside pictures are just beautiful. Those leaves and the colors….to die for! I love this time of year, too! So excited that it’s getting a bit cooler!
These look delisciously moist!
*deliciously
I think the hardest part would be not touching them for so long after baking..I’d be so tempted to grab and spoon and just dig in!
III think that pumpkin pie smoothies are just going to have to happen. I didn’t have the pumpkin bug yet this year until this post. MMMM…
What a fun fall treat! There’s a work picnik next Wednesday and I think I might have to make these! Although, with the weekend, baking is always easiest. Thanks for sharing! Happy Oct 1st!
i’m really not sure if i could be drooling anymore right now…these are pure genius!
you have GOT to be kidding!!
I’m making your vegan peanut butter chocolate chip cookies tonight – my girlfriends and I are having a vegan girls night dinner party tonight.
I’m definitely going to have to make this recipe asap though – maybe for the bf :)
that sounds like so much fun!!
Hockey, pumpkin pie brownies and beautiful backgrounds. I want to move to Canada now!
Oh wow, those look so awesome. I’ve been trying to stay away from baked treats, just for a couple of weeks, but I think I just now give up! I have to make those!!! Pumpkin is just one of my favorite things.
Oh, and by the way, you can make your own vegan ice cream just like that so easily, but I’m not sure if it’s cheaper. Vanilla beans cost a fortune lately. I for one think both the So Delicious and the homemade are worth it though. My husband system is lactose revoltant. He simply can’t handle it. And since I started making that ice cream he’s been so happy. My only regret is that I didn’t market it first!
I’ll post the recipe on my almost-launched blog hopefully one day very soon!
OMG Laura, please divulge that recipe for the vegan ice cream, I, as well, have lactose revoltance…teehee!
Ok, so here it is, and I’ll post it later on my own, soon-to-be website.
1 can coconut milk (not lite)
1/2 cup light agave nectar
1/2 cup water
1/2 vanilla bean
good pinch guar gum
Put all wet ingredients in a pan. Scrape the vanilla bean and put the paste and the bean itself in a pan. Bring to a boil, stirring constantly, and let boil 30 seconds then turn off and let cool completely. Strain into another bowl and stir well, then pour into an ice cream freezer and follow directions. I generally need to then freeze in an airtight container for at least another few hours. I also like it topped with toasted almonds and chopped extra dark chocolate. Frozen cherries are amazing too.
Thank you!! ~A
I am most likely going to be making that recipe withthe boyfriend tonight! I have been searching for something yummu, something oh so delicious and fall-like to celebrate the first day of October!
Anyways! October Fridays ♥
OMG! I am SO making these this weekend! What a perfect way to start October, thank you! :-)
What a neat combination! They look awesome! And I had no idea today was vegetarian day!
I am moving to the country from the city in less than a month now and I can’t wait to have a more scenic and country esque area to take photos. I love your backyard pics – gorgeous.
Love those cuppy cakes!!! I think my family would enjoy them as well :)
Oh.my.yum. I have to say that as a girl with a serious love of all things pumpkin (I started with pumpkin shakes in early September I was so excited!), these look fantastic. That’s my fave ice cream too! I gave a little to my husband the other day, and he didn’t even know it was non-dairy. Soooooo good.
I absolutely love all this pumpkin-ness!