Mini Pumpkin Swirl Brownie Cups

That seems like a long name...well THIS is what I made: 

Yeah so that is a pumpkin swirl brownie made in mini-muffin pans. These are of course for the Halloween party I am headed to tonight, I am so excited and hope everyone remembers them before drinking too much "punch"!


I have been seeing pumpkin recipes all over the place and the ones that stuck in my mind mixed fall's favorite flavor with chocolate. I really wanted to make cheesecake pumpkin bites, but the hubbie talked me out of it since they will be staying out all night, but send me your recipes if you have a great recipe so I can try later! Hope everyone isn't pumpkin'd our yet cause these are too cute to pass up. They are not too sweet but have a nice pumpkin and chocolate taste.

Mini Pumpkin Swirl Brownie Cups

1/2 cup butter
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 and 3/4 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 and 1/4 cup pumpkin puree
1/4 cup vegetable oil
1 tsp ground cinnamon
1/4 tsp nutmeg
chocolate candy coating
sprinkles or candy corn


Preheat oven to 350 degrees. Grease 2 mini-muffin pans or use mini-baking cups and set aside. Combine chocolate and butter in a double broiler or in a bowl over simmering water. Stir until smooth and melted, set aside and let cool. Sift together flour, baking powder, and salt, whisk to mix and set aside. Combine sugar, eggs, and vanilla in a large bowl. Beat until well combined and slightly fluffy ~3 minutes. Slowly add in flour mixture, just until combined. Divide batter into two bowls (about 2 cups each). Add chocolate mix to one bowl and stir till combined. Add pumpkin puree, oil, cinnamon, and nutmeg to the other bowl and stir to combine. 


Fill prepared pans half way with chocolate brownie mixture. Top with pumpkin brownie mixture until completely filled. Bake mini-brownies for 25-30 minutes or until toothpick entered in the middle comes out clean. Remove from oven and let sit in pan for 10 minutes. Remove from pan and let cool completely on cooling rack. Using chocolate bark/candy coating dip brownie tops into melted chocolate and decorate with sprinkles or candy corn pieces. 


The recipe was adapted from MarthaStewart.com. If you want to make them into actual brownies, just bake in a 9x9 pan for 40-45 minutes. If you don't have mini-muffin pans, buy some or put them on your Christmas list, because they are just so darn cute!


Happy Baking!