Dark Chocolate Cinnamon Pumpkin Brownie Cups

Sometimes a girl just needs some brownies. And sometimes the brownies should be decadent and fudgey and fall-flavored and in individual cups.

Even though this has been a two-day week for me, I’m ready for it to be over. The midterms are still rolling around, getting grades back and working on take-home midterms. I completely screwed up in my research like an idiot without a brain. Aaand the projects just.keep.coming. Oh, and the job search? Don’t even get me started..

So what to do? Get a hair cut, that comes with a complementary head massage, and make some brownies. Oh, and visit your Grandma. That always helps. Grandmas cook the best food, especially deviled eggs.

Is that picture blurry? My diabetic coma must have blurred my vision..
So here you go. It’s Friday and you deserve a treat. Have some cinnamony, pumpkin-enriched, healthy brownies. Yes, half the sugar. Yes, half the oil. Yes, double the flavor. And the best part? In individual liners. Who can resist? Huh? Huh? Oh. And. They’re vegan (but don’t tell my friends that! They have no idea..). You’re welcome.

Dark Chocolate Cinnamon Pumpkin Brownie Cups
Adapted from Simple Vegan Brownies

2 c flour
1 c sugar
3/4 c cocoa powder
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c water
1/2 c vegetable oil
1/2 c pumpkin
1 tsp vanilla
1/8 c unsweetened almond milk
1/2 c dark chocolate chips

1. Preheat oven to 350°F.
2. Combine flour, sugar, cocoa, baking powder, and spices with a whisk.
3. Combine water, oil, pumpkin, milk and vanilla in a separate bowl. Add to the dry mixture.
4. Fold in chocolate chips.
5. Spoon into muffin tin liners.
6. Bake for 15 minutes.


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