Pumpkin Pie Brownie ‘Cupcakes’

by Angela (Oh She Glows) on October 1, 2010

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!

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{ 152 comments… read them below or add one }

Tina October 1, 2010 at 8:40 am

You have got to be kidding me! Two of my favorite desserts in one treat?! I’m already in love.

And I adore all the fall leaves in the pictures. Beautiful!


jenna October 1, 2010 at 8:40 am

ohhhh my……what a wonderful combo! choc+pumpkin!! i can’t wait to make these!

Happy oct 1st!! :)


Freya October 1, 2010 at 8:41 am

Woaaah they look amazing!! So rich and delicious – I defo need some pumpkin to make those…


Samantha @ Health, Happiness & Skinny Jeans October 1, 2010 at 8:43 am

Angela you must, must, must put out a cookbook. The baking/cooking world isn’t complete without it :)


Angela (Oh She Glows) October 1, 2010 at 8:44 am

haha thanks!


[email protected] October 1, 2010 at 8:45 am

Cupcakes and ice cream for breakfast?? Love it.


MaryBe October 1, 2010 at 8:46 am

Thank you for another great recipe. I love the idea of adding pecans to them!


Tracey October 1, 2010 at 8:46 am

I love SO Delicious ice cream. It is way better than normal ice cream I think. Cookies and Cream and Mint Chip are my favorites! Brownies look amazing!


Jill October 1, 2010 at 8:48 am

Those look divine! Excited to try them myself!


Nicole (Picky Nicky) October 1, 2010 at 8:55 am

Omg, those DO look amazing. And serving the batter to your guests? Hey, I wouldn’t complain :)
I was super excited to see i’m not the only one who’s obsessed with coconut ice cream. That stuff is amazing, AMAZING! Much better than regular ice cream if you ask me, and even the texture is way creamier. Not to mention you’re getting all the healthy fats.
PS: I’m going to make your salted peanut butter cookies tomorrow to serve at my first running club meeting :)


Tracey @ I'm Not Superhuman October 1, 2010 at 8:55 am

You had me at brownie cupcake.


Jessica @ How Sweet October 1, 2010 at 8:59 am

Oh those look DIVINE!

Thanks for all your support. <3


maria @ Chasing the Now October 1, 2010 at 9:00 am

Oooh. Those look like something the husband and I could both enjoy!


kristy @ kristyruns.com October 1, 2010 at 9:04 am

Angela, you are out of control! These cupcakes loom amazing! I am 100% going to make them for my family when they visit me in a few weekends! :)


Dan October 1, 2010 at 9:05 am

Those cupcakes look very yummy. I like how the pumpkin is layered (but still baked) instead of mixed in.


Liz @ Tip Top Shape October 1, 2010 at 9:08 am

That looks amazing!! ANd I saw a PUmpkin Pie Monster on Caitlin’s blog, too!! I NEED to get a blender now purely to make that :D


Wei-Wei October 1, 2010 at 9:10 am

I’m not quite sure about pumpkin and chocolate together, but it DOES look amazingly moist!


Chelsea at Striking Balance October 1, 2010 at 9:14 am

You just combined my two favourite desserts. Now I CAN have the best of both worlds. You are my hero, that is all.


Amanda October 1, 2010 at 9:28 am

I can only imagine how much that ice cream costs in canada! In the states its affordable enough for a treat almost regularly!


Holly @ couchpotatoathlete October 1, 2010 at 9:29 am

The brownie batter looks unbelievable! Brownies + pumpkin = happy Holly :)

I’ve been loving your pumpkin pie monsters all week!


Lizzie October 1, 2010 at 9:31 am

Yum! These look so good and so good for you!

Enjoy your lunchtime run.

P.S If you’re interested, the company that’s installing the last part of our kitchen called and said they won’t be able to come to do it until the 13th. Ha! So (unless my powers of persuasion – read more than ample politeness and continual emphasis on small kitchen and friend coming to stay with no workable guest room – can change their scheduling we’ll be sans kitchen for another 2 weeks! Please send above goodies ASAP :)


Nic October 1, 2010 at 9:32 am

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!


[email protected] October 1, 2010 at 9:38 am

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!


Nicole @ yuppie yogini October 1, 2010 at 9:47 am

Now THAT’S how you do breakfast!


Jessica @ The Process of Healing October 1, 2010 at 9:51 am

Oh. Girl…. Those sound UNBELIEVABLE!


[email protected] October 1, 2010 at 9:51 am

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!


Andrea (@ Puppy Dog Tales) October 1, 2010 at 9:53 am

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!


Jemma @ Celeryandcupcakes.wordpress.com October 1, 2010 at 9:53 am

These look delisciously moist!


Jemma @ Celeryandcupcakes.wordpress.com October 1, 2010 at 9:54 am



Mary @ Bites and Bliss October 1, 2010 at 9:55 am

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!


Peggy October 1, 2010 at 9:57 am

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…


TheHealthyApron October 1, 2010 at 9:58 am

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!


Heather (Heather's Dish) October 1, 2010 at 10:06 am

i’m really not sure if i could be drooling anymore right now…these are pure genius!


Gypsy October 1, 2010 at 10:09 am

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 :)


Angela (Oh She Glows) October 1, 2010 at 10:28 am

that sounds like so much fun!!


Becki @ Hike, Bike, Eat October 1, 2010 at 10:12 am

Hockey, pumpkin pie brownies and beautiful backgrounds. I want to move to Canada now!


Laura October 1, 2010 at 10:14 am

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!


Marathon Bound Gal aka Grace October 1, 2010 at 10:47 am

OMG Laura, please divulge that recipe for the vegan ice cream, I, as well, have lactose revoltance…teehee!


Laura October 1, 2010 at 9:06 pm

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


Stephanie @ Laugh and Cook October 1, 2010 at 10:20 am

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 ♥


Amanda-Vegan in Salem October 1, 2010 at 10:20 am

OMG! I am SO making these this weekend! What a perfect way to start October, thank you! :-)


Amber K October 1, 2010 at 10:21 am

What a neat combination! They look awesome! And I had no idea today was vegetarian day!


Nichole October 1, 2010 at 10:25 am

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 :)


Nichole October 1, 2010 at 10:29 am

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.


Jenny October 1, 2010 at 10:35 am

I absolutely love all this pumpkin-ness!


JL Goes Vegan October 1, 2010 at 10:45 am

Great combination of flavors! And yes, pecans, I’ll be sure to add those!


Light Delight with Tou Tou October 1, 2010 at 10:49 am

This is so beautiful. I love your pictures :-) autumn is right here!


Angela @ Eat Spin Run Repeat October 1, 2010 at 10:53 am

OMG you are KILLING me! Those look to die for. I’d probably put more pumpkin in the top layer too – can never get enough! :)


Sophie October 1, 2010 at 11:02 am

Wow. These look immense! Defos going to give them a go for Halloween (esp as now pumpkins in season!).


[email protected] October 1, 2010 at 11:05 am

You are seriously amazing! The recipes you create are genius. Those “cupcakes” look like a little piece of heaven. Pumpkin and chocolate is a killer combo, but pumpkin and brownie? Now that’s even better :)


Mama Pea October 1, 2010 at 11:06 am

Yes, please. Now.


Mary (What's Cookin' with Mary) October 1, 2010 at 11:10 am

Haven’t yet made breakfast and when I saw the first picture… I thought to myself one word… YES! lol. True story. ;) I *need* some of this choclatey, pumpkiny goodness in my life!


melissa @ the delicate place October 1, 2010 at 11:10 am

*drool* omg. that is a slice of heaven! i like that ice cream too! did you know almond dream came out with a vanilla? it’s super tasty, in fact i think i like it even better than so delicious. i didn’t think that was possible haha!


Bec October 1, 2010 at 11:24 am

These look absolutely amazing, I have to add them to my pumpkin baking to do list :)


Leanne @ Simplicitlee October 1, 2010 at 11:28 am

Wow 500 glo bars! How long does it take you to make that many?


Jaime October 1, 2010 at 11:28 am

You can never have too much pumpkin! I am off to the store to get the ingredients for this recipe. My mouth is watering!! Beautiful pics, beautiful cooking, beautiful you!


Krystina October 1, 2010 at 11:36 am

You’re SO creative, Angela!


chelsey @ clean eating chelsey October 1, 2010 at 11:48 am

These look absolutely delicious! I’m not supposed to bring a dessert to my family party on Sunday, but I just might now!


Joslyn @ missfitbliss October 1, 2010 at 11:51 am

pumpkin and chocolate! I don’t think I’ve ever tried that flavor combination before. The crunchy pecans sound like an excellent addition!


Gina October 1, 2010 at 11:53 am

Those look to die for :) especially because I’m craving chocolate today!
The nature around your home is absolutely stunning :)


Tiffany @ Eat, Run, Write, Love October 1, 2010 at 12:11 pm

Wow! Those look great! I can’t believe that it is October already! Time to try all sorts f different yummy recipes. I will definitely try this out.

Also, I mentioned your blog in my post today. Keep on doing what you are doing, you are an inspiration. :)


Angela (Oh She Glows) October 1, 2010 at 12:58 pm

aww thanks :)


Erin October 1, 2010 at 12:57 pm

Wow! Amazing looking treats, amazing photography. I can’t wait to try this recipe. Thanks so much!


Sara Johnson October 1, 2010 at 12:59 pm

I love that ice cream! I’ve been dabbling with vegetarian/vegan recipes, so I’m not biased when I say that is the best ice cream, and it doesn’t leave you feeling blah.
I love the chocolate brownie & walnut or pecan. YUM!


Lisa October 1, 2010 at 1:02 pm

What a decadent dessert! I would tell myself it’s healthy because it’s pumpkin. ;)


Jocelyn @ Peace.Love.Nutrition October 1, 2010 at 1:03 pm

That looks pretty amazing! I wanted to eat it right off the page. I’ve never tried putting pumpkin in my GMs–I’ll have to try it out!


Lily @ Lily's Health Pad October 1, 2010 at 1:05 pm

My BF will go crazy for these! He loves pumpkin! I made him a vegan pumpkin pie last night. I haven’t told him yet, but I know he’ll be excited.:-)


Katherine October 1, 2010 at 1:08 pm

Angela, you are amazing! You come up with the most delicious recipes! I love how everything is vegan too.

I know you are super swamped with your glo bars (I’ve ordered some in the past!) but do you ever think you’ll sell your other treats? I know I would order them! :)

Have a great day!


Brittany @ Bites from Bee Louise October 1, 2010 at 1:11 pm

These look so incredible! I am going to have to make them for my friends: I LOVE winning them over with vegan bakery :)


Lisa October 1, 2010 at 1:17 pm

That looks so amazing!


Jess October 1, 2010 at 1:25 pm

you’re definitely not alone on loving the brownie batter!


Leah @ Why Deprive? October 1, 2010 at 1:48 pm

Holy yum!! These look amazing!


Laura @ Backstage Pass October 1, 2010 at 1:49 pm

These look incredible! Brownies and pumpkin pie, together in a CUPCAKE… what could be better?

I am going to have to make them for my sister’s visit in a few weeks :-D


Laura (Blogging Over Thyme) October 1, 2010 at 1:53 pm

You’re on the front of FoodBuzz! Congrats on advancing, can’t wait to see Round 3


Stacey (The Habit of Healthy) October 1, 2010 at 1:59 pm

Oh my gosh that looks stupidly good. Sometimes I think you are just a kitchen genius!


Karen Bowers October 1, 2010 at 2:13 pm

I’ll know in a few hours if they’re as yummy as you describe them. My son turned 12 today, and we’re celebrating with these!


Angela (Oh She Glows) October 1, 2010 at 4:25 pm

Wow I hope you all enjoy!!! Happy birthday to your son :)


Anna October 1, 2010 at 2:19 pm

Wow, these look so amazing. I’ve been trying to diet but as the weather gets colder I just want to bake bake bake. These are definitely on my ‘to eat’ list. I only moved to the US a year ago and discovered the joys of pumpkin!


Allison October 1, 2010 at 3:00 pm

Now that October is here, I am in full-out pumpkin mode. Thanks for giving me something delicious to do on my Saturday morning/afternoon!
Fit&Fab Living


Stefanie October 1, 2010 at 3:02 pm

With your awesome photography skills these cupcakes look so good. I bet they tasted even better then they look. Those are going to be my treat to my parents next weekend. :)


Jami (Sensical Musings) October 1, 2010 at 3:19 pm

I love the half brownie picture with the sun shine illuminating it. I.am.drooling!


Heidi October 1, 2010 at 3:26 pm

I need to stop reading your blog while I’m hungry.. haha. These looks delicious, and your pictures are even better! I can’t wait for the leaves to change colors here, should be soon!


Katrina (gluten free gidget) October 1, 2010 at 4:06 pm

I just died and went to heaven!


stacey-healthylife October 1, 2010 at 4:30 pm

That looks like the best of both worlds. Look so moist and delicious.


katy @ a shot of life October 1, 2010 at 4:54 pm

I can’t wait to make these!!!!


Dana October 1, 2010 at 5:27 pm

I’m not sure about pumpking and chocolate but I dont think you’ll let me down ;)

Dana xx


Trish October 1, 2010 at 6:08 pm

You. Are. Killing. Me! Holy Yum!!!

This is even worse because I am sooo hungry right now. I am still at work and can’t wait to get home and get me some food!!!


Maya October 1, 2010 at 6:11 pm

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 at 6:17 pm

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 at 6:08 am

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


Lauren October 1, 2010 at 6:26 pm

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 at 7:09 pm

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 at 8:29 pm

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 at 9:05 pm

I second the cookbook idea!!


Averie (LoveVeggiesAndYoga) October 1, 2010 at 9:33 pm

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 at 9:46 pm

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 at 10:29 pm

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


Rose October 1, 2010 at 11:24 pm

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 at 3:04 am

CONGRATS on foodbuzz!!!


Kjirsten (Balanced Healthy Life) October 2, 2010 at 8:52 am

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 at 9:22 am

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 at 10:56 am

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 at 11:00 am

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


Heather October 2, 2010 at 11:14 am

I meant ‘threw together’!!! Argh


Jolene (www.everydayfoodie.ca) October 2, 2010 at 12:19 pm

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


Emily October 2, 2010 at 1:00 pm

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 at 1:02 pm

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 at 4:32 pm

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


Emily October 2, 2010 at 5:20 pm

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 at 11:41 pm

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 at 7:20 am

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 at 9:36 am

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 at 5:57 pm

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 at 2:43 pm

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


Leslie October 3, 2010 at 4:42 pm

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 at 5:58 pm

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


Dominique October 3, 2010 at 10:05 pm

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 at 8:40 am

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 at 12:27 pm

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 at 1:24 pm

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 at 10:17 pm

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 at 10:01 pm

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 at 8:12 am

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 at 10:24 pm

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 at 8:10 am

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 at 8:10 am

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


Christa October 15, 2010 at 2:06 pm

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 at 6:48 pm

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


Angela (Oh She Glows) October 17, 2010 at 6:49 pm

that’s wonderfully ;)


Lauren October 22, 2010 at 3:56 pm

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 at 11:59 pm

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 at 5:16 am

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 at 12:59 pm

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

Thank you for posting :-)


Luna Sea November 22, 2012 at 1:56 pm

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 at 9:39 am

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


Meagan November 13, 2013 at 12:49 pm

Will fresh pumpkin work as well?


natasha November 15, 2013 at 6:25 am

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 at 8:46 am

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


Deana November 18, 2013 at 5:19 pm

I am very excited to make these for my family’s thanksgiving! I just wanted to know if I could use Earth Balance instead of coconut oil? Thanks (:


diana December 4, 2014 at 12:59 am

did anyone ever get back to you? i have the same Q since my friend is deathly allergic to coconut :(


Bibi Tambik November 28, 2013 at 2:42 pm

I actually just made these to bring to Thanksgiving dinner but I used chopped walnuts on top because that’s all I really had on hand. My brother and I were also in love with the brownie batter! Thank you for this :)


Jena January 17, 2014 at 8:19 pm

Quick question – I’m allergic to wheat. Do you think GF oat flour would work for this recipe?


Terri June 3, 2014 at 6:58 pm

I just made these and they are as delicious as they look and very easy to make. Can you freeze them?


Brent October 29, 2014 at 8:59 pm

Just made these and followed the recipe to the T. I bought all of the expensive ingredients and everything. I spent $30 for a batch of brownies and these are by far not the best cupcakes as advertised they were. Very taste less, gummy, and in my opinion un edible. I made one batch will have to find a different recipe to salvage the rest of the ingredient’s.


diana December 4, 2014 at 12:58 am

i really love this recipe but my friend is deathly allergic to coconut, is there another oil I could substitute in here for my holiday baking?


Tracy February 24, 2015 at 11:05 am

These are great. Just one critique if I may…

Most recipes list ingredients in the order they are to be used. I found this one a bit harder to follow because I would refer to the list to confirm quantity, and it wouldn’t be as easy to find the next ingredient.

Other than that, I thought these were wonderful – especially because they are healthfully made and not too sweet.


Shifna July 21, 2015 at 11:46 pm

I’d like to know he much I need to out if I’m boiling the pumpkin and putting it instead of canned ones.


Shifna July 21, 2015 at 11:46 pm



Rickie November 25, 2017 at 2:36 am

I tried this out and made 24 bite-sized servings and 10 medium-sized servings. Everyone who tried it really liked them.

You were right about there not being enough pumpkin on top – maybe there should be less pumpkin in the brownie part?

I substituted wheat flour for gluten-free flour and xanthan gum, chocolate shavings for semi-sweet chocolate chips, and pumpkin spice with cinnamon sugar. The bite-sized ones had just on chip on top, while the medium ones had 3.


Angela (Oh She Glows) November 25, 2017 at 7:25 am

Hey Rickie, Thank you so much for your feedback! So glad you tried the recipe out. I’ll have to revisit it sometime as its been a while.


Heather December 5, 2017 at 12:26 am

What flour/flours/flour blend would you sub if you want to make this Gluten Free?


Angela (Oh She Glows) December 5, 2017 at 7:46 am

Hey Heather, I’m sorry but I’m not sure…often it takes a lot of experimentation with GF flours so I wouldn’t know what to recommend without testing it multiple times. I have heard that some blog readers like Bob’s Red Mill GF blends. Might be worth a shot?


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