Pumpkin Pie Brownie ‘Cupcakes’


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.



Pumpkin Pie Brownie ‘Cupcakes’

Adapted from Vegan Cupcakes.


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



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.



Serve with my favourite vegan ice cream…

20101001-IMG_3837 20101001-IMG_3838

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!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 148 comments… read them below or add one }

Maya October 1, 2010

Happy world vegetarian day to you too, Angela! You’re among the best of the veggie advocates: 100% positive, non judgmental, and passionate! Love your blog, and you TOTALLY deserved that foodbuzz challenge #2 win. Your vegan tart was my favorite!


Lauren October 1, 2010

Seriously- how do you come up with this stuff girl? You amaze me :) haha
Happy Veg Day to you too!!!

And I just thought I would add how much I enjoy reading your blog! You are such an intelligent, insightful, open, non-judgemental, caring person, and that comes through in every post that you write. Your energy really does come ‘glowing’ out of the screen. I love having a place that I can go and just read and read. You make me feel ‘normal,’ by showing me that we all have the same struggles. I don’t know if you realize how much your writing/blog has helped me…so thank you :)


Angela (Oh She Glows) October 2, 2010

Thank you so much for your positivity :) That means a lot to me! Ange


Lauren October 1, 2010

This Lauren seconds what the previous Lauren said. And I’d like to add that your creativity in cooking really inspires me. I’m in awe :)


caronae October 1, 2010

You didn’t even need to tell us that this was “the best brownie batter I’ve ever had” — I knew the second I saw the finished product. And then you added pumpkin. And then my heart fell right out of my ribcage.

Dear God Angela you are a genius baker.


keer October 1, 2010

hi angela,
what is your favorite brand of coconut oil?
ive been looking at your blog since the vegan smore cupcakes…and i loved your chicago posts as I am a Canadian based in Chicago.
keep this up!


Shannen October 1, 2010

I second the cookbook idea!!


Averie (LoveVeggiesAndYoga) October 1, 2010

500 Glow Bars?! Omg. In all your spare time, you whip off 500 bars and process orders AND make this stellar omg recipe?! You’re a ballbuster go-getter amazing woman!!! I love that you just keep going and going…but take breaks to watch hockey, drink a beer with your roasted nuts (still thinking about those from yetserday) and of course, whip up the best of both worlds: brownie + pumpkin pie!

Wow girlfriend!

Have a stellar weekend! and relax some :)


Ashley October 1, 2010

I CANNOT wait for the hockey season to begin! GO LEAFS GO!

And oh boy! Those cupcakes are drool worthy…


Katie @ Healthy Heddleston October 1, 2010

Wow those look incredible.. and I love the fall photography spot!


Rose October 1, 2010

YUM! I think I might make these for halloween.
They look so great with the two layers. We dont have canned pumpkin in Australia, is it just pureed pumpkin?


Yes it is ~ Angela :)


luce October 2, 2010

CONGRATS on foodbuzz!!!


Kjirsten (Balanced Healthy Life) October 2, 2010

The brownies look SO good! I was looking for some fall inspired recipes and I think I will need to try and make these today! We are having company come into town and I would love to serve them pumpkin brownies! Thanks for posting this, I can’t wait to get my bake on! : )


Jenny October 2, 2010

haha great minds think alike! I recently found and tweaked a pumpkin pie brownie recipe and I make it constantly. I love that it’s not too sweet, just moist and has that wonderful pumpkin flavor. 2 nights ago I warmed up a slice, made the banana soft serve and mixed agave nectar and cocoa powder for chocolate syrup. I topped the brownie with the soft serve and drizzled the sauce over it. I was in vegan heaven!


Heather October 2, 2010

I’ve been reading your blog for a long time now, and I just wanted to say what a wonderful thing you’ve added to my life. You’ve inspired me beyond words (although I’m trying to get them out) in so many ways that you’ll never know. That being said – just made the pumpkin/chocolate brownie cupcakes, and then through together a pumpkin lasagna for a get-together tonight. I have almost everyone at work reading your blog as well – you’ve become the water cooler talk.

Anyways, thank you a million times over. Hopefully one day I’ll have my own blog!


Angela (Oh She Glows) October 2, 2010

Thank you Heather! =) Im so glad I could be a part (hehe just typed ‘party’) of your journey!


Heather October 2, 2010

I meant ‘threw together’!!! Argh


Jolene (www.everydayfoodie.ca) October 2, 2010

Those look absolutely DIVINE. So moist!!!!!! I bookmarked this page, because I HAVE to make those!


Emily October 2, 2010

Hi Angela! I just adore your site and recipes! I am totally addicted and I look forward to reading your blog every day to see what you come up with, you are so creative and super inspiring. Your message is wonderful too–whenever I am having any negative self thoughts I think of how positive you are and turn them around.

Last night I made these, the portabella mushroom pizzas, and your high protein mashed potatoes–OMG on all accounts! My hubby ate every last bite! I have totally changed my eating and nutrition in the past few years (hubby too but not as drastically because he usually doesn’t like the healthy stuff I prepare, not the case with last night!) and I’ve always thought that being vegan would be where I’ll end up. Your recipes and great attitude motivate me to keep working toward that goal. Who needs animal products when we have such a great vegan chef on our hands?? ;) I was at the bookstore yesterday and browsed through some vegan cookbooks, but none of the recipes grab me like yours do–I really hope that you get a chance to publish a cookbook soon! Thank you so much for sharing your great talent and positive attitude with us Angela!!


Delishhh October 2, 2010

I just make pumpkin cumpcakes this week with a totally different variation. But i really like this recipe. I will have to try it out. Thanks for a great blog.


JL goes Vegan October 2, 2010

I made these today! I used spelt flour and mini-vegan chocolate chips on top. SO. GOOD!!!


Emily October 2, 2010

Angela-I just made your ginger cookies and I don’t think they will make it for my guests to enjoy them…they might be gone! I also stocked up on pumpkin at the store today-I’m ready to make some of my favorite fall treats!


Teri October 2, 2010

I made these today and took them to a family dinner! They were sooooo yummy and a huge hit! I did alter a few things (applesauce instead of coconut oil, etc.) but they were great! Will definitely be making them again soon! :D


Jessie Filter October 3, 2010

I will have to go out and find another pumpkin to bake because these and the bread that your did the day after this looks AMAZING! Can’t wait to try it. Would I be able to use real eggs instead of the substitute? My aunt get farm fresh eggs, so we have an abundance.


Angie October 3, 2010

So I made my first ‘monster’ this morning. It’s a pumpkin monster and it was AMAZING!!! Almond milk, chocolate flavoured protein powder, and pumpkin along with some sweetner = I’m hooked. It was my first time using all three ingredients and I’m already looking forward to breakfast tomorrow :)


Angela (Oh She Glows) October 3, 2010

Im OBSESSED with pumpkin pie monsters. Seriously. I googled ‘is it possible to consume too much pumpkin’ the other day. haha


Ivana October 3, 2010

These look absolutely amazing! I am so making these for Thanksgiving next weekend. Thanks!


Leslie October 3, 2010

I can’t wait to make these brownies, but do you think I can freeze them? It’s just me and my hubbie and we won’t finish 10 in a few days!!


Angela (Oh She Glows) October 3, 2010

Hmm I haven’t tried freezing them, but I’m sure they would be ok if you double wrapped them!


Dominique October 3, 2010

So I just made these this evening and they are totally out-of-this-world amazing. I ignored the fridge part and tried one after 30 minutes of cooling time and it was downright addictive. I’ve now put the pan into the fridge hoping for that whole “outta sight, outta mind” but I’m still thinking about going back for a second round.

What kind of canned pumpkin did you use? The one I had on hand was really thick so my pumpkin layer wasn’t as runny as yours and as a result the tops of mine cracked (the ones sans chocolate–I did half with, half without). I also ended up with an equal dozen for some reason. Oh and I used Earth Balance (to lazy to soften coconut oil) with excellent results.


Jes (Self Motivation) October 4, 2010

I saw this recipe and immediately sent it to my friend who loves to bake. She made them over the weekend and brought the left-overs to work. I just ate one for breakfast and loved it! My friend has picked several other recipes from your list to try, and I look forward to sampling them! Maybe I will actually make a few myself and test my baking skills. Thanks for the delicious recipes!


Ann October 4, 2010

I’ve made the pumpkin pie monster for the last three mornings….Can I say I LOVE, LOVE, LOVE, LOVE it!!!


Ashley October 4, 2010

I love love love the So Delicious coconut milk ice cream. Have you tried the chocolate? It is HEAVEN. (And, I agree, very expensive.)


Stef October 4, 2010

These look better than many of the non-vegan brownie cupcakes that I have seen. I may have to try it!


Mikaela October 6, 2010

What is the advantage of using coconut oil? I’ve never used it but I’ve heard it’s high in saturated fat (compared to other oils). I was just curious why you use it. Thanks!!!!


Angela (Oh She Glows) October 8, 2010

Coconut oil is high in saturated fat, but it is not supposed to be dangerous since it is plant derived sat fat and not animal derived. It also has a high cooking temp and gives baked goods a wonderful aroma.


Stephanie October 7, 2010

I made these tonight… they look and smell delicious, but I haven’t tried them yet… I’m patiently waiting for them to cool off!
Couple of questions though – does it matter if you use refined or unrefined coconut oil? Can you substitute the oil for something else? What brand of pumpkin did you use?

Thanks for all of your awesome recipes! I’ll be making the high protein mashed potatoes soon. :)


Angela (Oh She Glows) October 8, 2010

This might help you:

Refined Processing
•Whether coconut oil becomes refined or unrefined depends on what processing methods the oil undergoes. Refined coconut oil starts out as dried coconut meat, known as “copra.” Because coconut oil producers frequently dry the meat in open air, it can gather hazardous bacteria and pathogens—so any oil extracted from copra needs further purification before it’s safe to consume. During the refinement process, copra undergoes bleach filtration to screen out impurities, as well as heat treatment to remove its distinctive odor.
Unrefined Processing
•Unrefined coconut oil, on the other hand, starts with fresh coconut meat rather than dried copra—ensuring the extracted oil is sanitary without the need for further purification. To produce unrefined coconut oil, the meat goes through one of two methods: “quick drying” or “wet milling.” Quick-dried coconut meat receives a small amount of heat to remove moisture, and then mechanical extraction separates the unrefined oil from the meat. With the wet-milling process, machines press the liquid out of fresh coconut meat—and then use boiling, refrigeration, centrifuging, fermentation or enzymes to isolate the oil from the extracted liquid. With both the quick drying and wet milling methods, the resulting coconut oil is safe for consumption without bleaching or deodorization.

Read more: Refined Vs. Unrefined Coconut Oil | eHow.com http://www.ehow.com/about_5392760_refined-vs-unrefined-coconut-oil.html#ixzz11lxII3Tb


Angela (Oh She Glows) October 8, 2010

I use Farmer’s Market pumpkin.
You could also sub the oil for canola oil.


Christa October 15, 2010

I would love to make these right away, but I have two questions regarding subsitutions.

1. For, 3/4 cup white kamut flour (or white), can you use regular all purpose flour? If so, do you use the same amount?

2. I happen to have some of the So Delicious coconut milk at home and like to use that instead of making almond milk. Do you think the taste or texture of the pumpkin layer will be thrown off by this substitution?


Angela (Oh She Glows) October 17, 2010

I think both white flour and the so delicious would work conderfully!


Angela (Oh She Glows) October 17, 2010

that’s wonderfully ;)


Lauren October 22, 2010

Angela, I am seriously always impressed by you and your recipes. I have tried so many of your recipes and always love them-and refer you to so many people! I’ve got these cupcakes in the oven now, and you’re right, the brownie batter alone is incredible! If you had a cookbook, I would buy it in a heartbeat. Thanks Angela!


Luciana June 4, 2012

Hi Angela,

congrats to you!!! You really shows an abundant life.

Sorry about my english, I´m brazilian and I didn´t use to cook at all in my home country. I´d like to try this recipe…
Do we find in grocery stores the pumpkin pie spice? Or do we have to prepare it at home?

Thanks a lot for your help.
Don´t you have a restaurant ? Would be great to try all these beautiful plates! It seems to me it´ll take all my life to have time and talent to prepare some of them.
My hasband and I came here for him studying at Vancouver Film School, and I take care of our 4 years old daughter at home, as we don´t have car it seems that everything takes a life time to get done…Take the kids out to play, play with them at home, clean the house , wash clothes, cook…Uau! Congratutations to all the women that are able to do all of it and still have time to yourselves!! I´ll get there one day!


Kristin Weisman October 15, 2012

I made these this weekend and they were great. I found my brownie batter to be kinda dry. When I try them again, I may add a bit more pumpkin. The pumpkin topping was so moist; however, it really didn’t matter.


sandi bowers October 19, 2012

I’m intrigued w/your recipes. I am definitely trying the pumpkin cupcakes.

Thank you for posting :-)


Luna Sea November 22, 2012

These are really good! I just added a half cup of crushed walnuts to the brownie mix. mmmmmm thanks for posting!


Amie October 25, 2013

So excited to make a blondie version of this right now! Thanks!


Meagan November 13, 2013

Will fresh pumpkin work as well?


natasha November 15, 2013

I made these last night and they excellent!! One question…do they need to stay refrigerated if we are planning on having them for several days?? Thanks :-)


Angela (Oh She Glows) November 15, 2013

Yes I would probably refrigerate them. So glad u enjoyed!


Page 3 of 4«1234»

Leave a Comment

Previous post:

Next post: