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.)
Equipment
- Mixing Bowls
- Muffin Tins
- Rubber Spatula
Ingredients
- 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
Instructions
- 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!