Pumpkin Brownie Cupcakes

These Pumpkin Brownie Cupcakes are dense, rich and chocolaty, topped with a creamy and smooth pumpkin puree buttercream, which make them the perfect fall treat. 

With Halloween quickly approaching, these Pumpkin Brownie Cupcakes are a perfect dessert treat, pilled high with the most silky buttercream frosting and colorful sprinkles. If pumpkin is your thing, I would suggest checking out Pumpkin Pie Creme Brûlée, Pumpkin Fudge, and Pumpkin Lava Cakes.

Pumpkin Brownie Cupcake Recipe Tips

These are not your regular fluffy, airy cupcakes, but rather rich and very flavorful. So I decided to use my all time favorite brownie recipe, tweaked it to make it a little more “cake” like. Then, I topped the brownie cupcakes with a pile of delicious, sweet, smooth and creamy buttercream frosting, because it’s just perfect.

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The frosting has a few spoons of pumpkin puree to give it that fall flavor. In addition, I added a few drops of orange color gel to enhance the orange color that looks stunning in contrast with the dark brown brownies.

A dash of pumpkin spice was added to these pumpkin brownie cupcakes to create the perfect fall treat. The colorful sprinkles add a pop of color, and we know that sprinkles make everything better.

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What do you need to make Pumpkin Brownie Cupcakes?

• Large eggs
• Butter
• Cocoa
• Vanilla beans
• Pumpkin Spice
• Four
• Pumpkin Puree and Pumpkin Spice
• Orange gel

How do you make Pumpkin Spice?

You can make pumpkin spice blend at home pretty easily, here is what you will need:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves

Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.

What is pumpkin puree vs canned pumpkin?

Canned pumpkin is just cooked, pureed pumpkin. Canned pumpkin or pumpkin pie filling is flavored with spices like cinnamon, clove, allspice and ginger, and is also sweetened.

What is Buttercream Icing?

Buttercream also know as butter icing is a type of icing or filling used inside cakes and cupcakes, as a coating, and as decoration. It is very easy to make, by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.

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Servings: 10 cupcakes

Pumpkin Brownie Cupcake

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

These Pumpkin Brownie Cupcakes are dense, rich and chocolaty, topped with a creamy and smooth pumpkin puree buttercream, which make them the perfect fall treat. 

Ingredients

For the Brownie Layer:

• 4 large eggs
• 2 cups sugar sifted
• 2 sticks unsalted butter melted
• 1/2 cup cocoa sifted
• 2 vanilla beans seeds only
• 3/4 cups flour sifted
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pumpkin spice

Pumpkin Buttercream:

• 2 1/2 sticks unsalted butter room tempreture
• 3 cups confectioners sugar
• 3 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin spice
• 5 drops orange gel color

Instructions

For the Brownie Layer:

1. Adjust oven rack to middle position and heat oven to 300 degrees F. Line a standard muffin/cupcake tin with paper or foil liners.
2. In a mixer fitted with the wire whisk attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.

3. Pour the batter evenly into the cupcake tins and bake for 40 minutes. Check for doneness by inserting a toothpick into the center of the cupcake, it should come out with just a few crumbles attached.

4. When done, remove from oven and transfer cupcakes to a cooling rack. Cool cupcakes to room temperature before frosting.

Pumpkin Buttercream:

1. Using the wire whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the confectioner sugar and pumpkin spice. Once incorporated, increase the speed to medium-high and add the pumpkin puree and gel color, mixing until combined. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
3. Unused buttercream can be stored in the refrigerator in an airtight container. Let it come to room temperature and then give it a quick whip in the mixer before using it.
4. If the frosting is too soft, add more sugar - 1/2 cup at a time, if the frosting is too tough add some milk, 1 tablespoon as a time.
5. Transfer frosting to a piping bag and decorate the cupcakes, garnish with sprinkles.

Calories: 370, Fat: 2g, Saturated Fat: 1g, Cholesterol: 66mg, Sodium: 143mg, Potassium: 109mg, Carbohydrates: 86g, Fiber: 1g, Sugar: 75g, Protein: 4g, Vitamin A: 16%, Vitamin C: 0.2%, Calcium: 1.8%, Iron: 8.2%

Author: Catalina Castravet

Course: Dessert

Cuisine: American

Keyword: Pumpkin Brownie Cupcake

All images and text © for Peas and Peonies, LLC.

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