Pumpkin Brownie Muffins


Well, I wasn’t initially planning on doing a Pumpkin Month theme, but it’s certainly shaping up that way, isn’t it? This time around, I was looking for something a little different than my previous pumpkin-themed treats, like the pumpkin cake or the pumpkin bread. I wanted to do more than just add chocolate chips or something, so when I discovered the pumpkin brownie combo, I thought, why not?

!*Enlarged to show texture

I’ve made brookies (cookie brownies) before, and making these is pretty much the same deal, except where cookie dough bakes hard, pumpkin cake bakes soft. As a result, these end up a lot more like cupcakes or muffins than cookie/brownies.

They’re sweet, rich, moist, and with a bit of crunch from chopped and toasted pecans, they’re great all-around autumn snacks. I wouldn’t make them all the time — pumpkin can get a little one-note after a while — but they’re definitely a good treat to have.

I do have a couple of tips to make these work, for those of you making them at home.

First, use a toothpick to swirl the two batters together before you bake. You don’t want to mix them completely, but a little swirling will give them a cool pattern and help the two parts stick together better. Without it, when you try to remove them, they can just fall apart.

Second, make sure you do a good job greasing your muffin tins, or use muffin cups. I’ve had some issues in the past with poorly-greased muffin tins making these fall apart trying to remove them.

Third, make sure not to under-bake them. The time I’ve listed is a good starting point, but you may need an extra couple of minutes, depending. Using the “toothpick comes out clean” method is a good indicator that you’re just about there.

That’s pretty much it! It’s not a super-intense recipe to make, it’s just normal baking, so give it a go and enjoy!

Pumpkin Brownie Muffins

A sweet and delectable mixture of pumpkin cake and brownie batter, divided into muffins and topped with pecans (or walnuts, if you prefer.)
Servings 15 Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes


  • Mixing Bowls
  • Muffin Tins
  • Rubber Spatula


  • 3 Eggs
  • ¾ Cup Flour
  • ¾ Cup Butter Melted
  • ¾ Cup White Sugar
  • ¾ Cup Brown Sugar
  • ½ Cup Chopped Pecans Toasted; Walnuts also work.
  • ½ Cup Pumpkin Puree
  • ½ Cup Mini Chocolate Chips
  • ¼ Cup Cocoa Powder
  • 2 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • 1 Tsp Espresso Powder
  • ½ Tsp Baking Powder
  • ½ Tsp Ground Cloves
  • ½ Tsp Ground Nutmeg
  • ¼ Tsp Salt


  • Preheat oven to 350°F. If not using muffin cups, grease your muffin tin; otherwise, distribute cups.
  • In a mixing bowl, mix together the flour, baking powder, and salt.
  • In a second bowl, mix together the sugars, melted butter, and vanilla extract.
  • Add one egg at a time to the sugar mix, stirring to make sure it's fully incorporated before adding the next.
  • Add about ⅓ of the flour mixture to the sugar mix and stir until just combined. Repeat with the second third, then the third.
  • Divide the batter in half between the bowls.
  • In one bowl, stir in the chocolate chips, cocoa powder, and espresso powder. Reserve some chocolate chips to top.
  • In the other bowl, stir in the pumpkin puree, pecans, cinnamon, nutmeg, and cloves. Reserve some pecans to top.
  • Spoon alternating spoonfuls of batter into the muffin cups. Use a toothpick to lightly swirl the two together. Top each filled cup with a few chocolate chips and pecans.
  • Bake for 25 minutes, or until slightly after a toothpick comes out clean.
  • Remove from the oven and let cool at least 10 minutes before moving to a cooling rack.
  • Enjoy!
Course: Dessert, Snack
Cuisine: American
Keyword: Brownies, Cake, Chocolate, Pecans, Pumpkin

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