For our celebration I made Pumpkin-Swirl Brownies, but instead of making a pan of brownies I made them into cupcakes. One reason being that it would be easier to serve that way. Sometimes brownies really crumble apart when you cut them.
Originally I was thinking I wanted to bake something that had either a vegetable or fruit in the recipe, just for a little added nutritional value. I thought about an apple or banana cake, with a little bit of whip cream topping instead of a lot of heavy frosting.
When searching recipes I came across the Pumpkin-Swirl Brownies from MarthaStewart.com and thought it would be a fun one to try. I bought a can of 100% pure pumpkin to use in the recipe.
Here are the ingredients in the proportions I used them:
Pumpkin-Swirl Brownies (adapted from MarthaStewart.com)
½ stick unsalted butter, plus more for pan (I opted to use cooking spray for pan instead)
3 ounces chopped bittersweet chocolate
1 cup all purpose flour
½ teaspoon baking powder
1/8 teaspoon Cayenne Pepper
¼ teaspoon salt
¾ cup + 2 tablespoons sugar
2 large eggs
1 -1/2 teaspoons pure vanilla extract
½ cup + 2 tablespoons pumpkin
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F. Line cupcake pan with 10 liners and spray with cooking spray.
Melt butter and chocolate in a bowl over simmering water; stir until smooth.
Next beat in the flour mixture.
Bake about 40 minutes until set.
Cool on a wire rack.
Here is the before picture.
Enjoy your evening, and have a very happy New Year’s Eve!