Pumpkin Brownies

These cute little pumpkin brownies make a perfect afternoon snack or dessert.

Serves: 12 brownies

Prep Time: 20 min

Cooking Time: 30 min

Total:  50 min

Pumpkin Brownies

1 cup tinned pumpkin puree, unflavoured
1/2 cup brown sugar, packed
1/4 cup unsweetened apple sauce
2 tbsp. vegetable oil
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans (optional)
1/4 cup chocolate chips (optional)

Pumpkin Layer
1 cup tinned pumpkin puree, unflavoured
1/3 cup white sugar
1 tsp. vanilla essence
1 tsp. cinnamon
1/2 tsp. ginger powder
1/2 tsp. nutmeg powder
2 tbsp. cornstarch
3 tbsp. milk or soy milk
1/4 cup chocolate chips, to garnish

Directions

1. To make the brownie batter, mix together pumpkin, sugar, apple sauce and oil in a large bowl.
2. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
3. Add the dry mixture slowly to the wet mixture, stirring well each time.  Add chocolate chips and pecans, mix well.
4. Lightly grease a muffin tin and preheat the oven to 350F.  Spoon about 2 tablespoons of batter into each well and spread evenly.  Set muffin tin aside.
5. To make the pumpkin layer, stir pumpkin, sugar, vanilla and spices together.  In a separate bowl, mix cornstarch with milk until dissolved.  Add to pumpkin mixture and stir well.
6. Spoon about 1 tablespoon of pumpkin mixture on top of the brownie batter.  Spread evenly and garnish with some chocolate chips.
7. Bake for 30 minutes and remove from oven.  Let cool for 20-30 minutes and carefully remove each brownie from the tin.  If they aren't coming out, simply cool in the fridge for 30 minutes.
8. Serve warm or room temperature with ice cream or frozen yogurt.

Lightly adapted from ohsheglows.com