Happy Saturday & More Pumpkin Please!

Happy Saturday! Looks like the rain is sticking around for another day. Actually, just some light sprinkles so far. Last night though we had a good down pouring and lots of thunder and lightning! It was great, especially since we don't get too much rain action here in S. Cali. I got up early this morning and had the pumpkin bug again. I knew exactly what to bake. Pumpkin Pie brownies from Oh she glows recipe.
Here

I was pleasantly surprised at how good these came out! Very pure ingredients and not too much sugar for the entire recipe. The house sure smelled great while these were baking. Thank-you Angela for such a great recipe! They are like little bits of brownies covered with pumpkin pie. No guilt here so enjoy! Here is what you need:


Pumpkin Brownie Layer:

1 cup canned pumpkin
1/2 cup
1/4 cup coconut oil, softened
3/4 cup white kamut flour (or white)* I used white flour
1.5 tsp pure vanilla extract
1 tbsp cornstarch
1/4 cup unsweetened cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda



Pumpkin Pie Layer:

1 cup canned pumpkin
2 tbsp cornstarch
1 tsp pure vanilla extract
1/3 cup sugar
3 tbsp almond milk *I used vanilla unsweetened almond milk*
2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)


Makes between 8-10 muffins.

What you do:

1. Preheat oven to 350F & grease a muffin pan or use muffin liners.

2. For brownie layer: 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 blended. Take about 2 tbsp of the mixture and place in muffin tin. You can wet down your fingers a little so that you can spread the mixture and make it smooth and flat.

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 so that lumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture to the top of each brownie in the pan.



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.

I ate one cold, right out of the fridge and one I reheated for a 30 seconds in the microwave.

Makes between 8-10 depending on how big you make each one.