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Pumpkin Brownie Cupcakes

Pumpkin Brownie Cupcake

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. 
Course Dessert
Cuisine American
Keyword Pumpkin Brownie Cupcake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 cupcakes
Calories 370kcal
Author Catalina Castravet


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


For the Brownie Layer:

  • Adjust oven rack to middle position and heat oven to 300 degrees F. Line a standard muffin/cupcake tin with paper or foil liners.
  • 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.
  • 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.
  • When done, remove from oven and transfer cupcakes to a cooling rack. Cool cupcakes to room temperature before frosting.

Pumpkin Buttercream:

  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer frosting to a piping bag and decorate the cupcakes, garnish with sprinkles.


Calories: 370kcal | Carbohydrates: 86g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 143mg | Potassium: 109mg | Fiber: 1g | Sugar: 75g | Vitamin A: 800IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.5mg