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Pumpkin Brownies

Adapted from Lil’ Luna by Andrea Polvere


  • 3⁄4 cup all-purpose flour

  • 1⁄2 tsp baking powder

  • 1⁄2 teaspoon salt

  • 1⁄2 cup butter, melted

  • 1⁄4 cup neutral oil (vegetable, canola, etc.)

  • 1 1⁄2 cups sugar

  • 2 tsp vanilla extract

  • 3eggs

  • 1⁄4 cup cocoa powder

  • 1⁄2 cup semi-sweet chocolate chunks

  • 1⁄2 cup pumpkin puree

  • 1 tsp cinnamon

  • 1⁄2 tsp ground cloves

  • 1⁄2 tsp ground nutmeg Instructions

  1. Preheat oven to 375°F. Grease or line a muffin tin.

  2. In a bowl, stir together the flour, baking powder, and salt.

  3. In a separate bowl, mix together the melted butter, oil, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in about half of your flour mixture until well combined, and repeat with the remaining half.

  4. Divide the batter evenly among two separate bowls.

  5. In the first bowl, stir cocoa powder and chocolate chips into one batter. In the second bowl of batter, stir in the pumpkin puree and spices.

  6. Add alternating dollops of each of the batters into the each muffin tin. To create a swirled look on top, drag a toothpick or kitchen knife gently through the tops of each muffin.

  7. Bake for about 35 minutes, or until an inserted toothpick comes out clean.

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