Thursday, April 19, 2012

Brownie Bites With A Surprise Ingredient To Make Them Moist

The minute I saw this recipe for Brownie Bites linked up at Anti-Procrastination Tuesday from Double The Decor, I knew I had to make them.  They looked moist and chocolaty, they were vegan, and they used ingredients that everyone is familiar with.

 What makes these babies so moist?  PUMPKIN!

I've had a can of pumpkin sitting around and using it made me particularly happy!  This recipe only used half a can, so I found another recipe that uses pumpkin, Banana Pumpkin Muffins, and made 2 types of muffins.

Todd and I had a little pep talk at the beginning of the week about money & how we needed to save some money for bill paying the next couple months.  Yeah, one of those fun talks.  Blech.

One of the ways I thought I could help with that is to have an 'eat from our pantry' week.  That is where I get creative and use as much food from our pantry/cupboards/freezer that I can.  I still had to buy the basics--bread, almond milk, peanut butter.  But, it is Thursday and I have only spent $50 on groceries this week and for us, that is a significant savings.

These muffins really helped in this endeavor.  They made a lot, they were filling and great for snacking.  They also used that can of pumpkin that had been sitting in my pantry for way to long.  

 Brownie Bites
{adapted Double The Decor via Chocolate-Covered Katie}

1/4 cup unsweetened cocoa powder
1/2 cup flour (I used whole wheat)
1/4 tsp baking powder
1/4 tsp plus 1/16 tsp salt
2/3 cup sugar (I used 1/2 cup, our taste buds are used to less sweet around here. Could also use 1/2 cup maple syrup, according to Chocolate-Covered Katie)
1/2 cup of pumpkin
3 T oil (I used coconut oil)
2 T non-dairy milk (or dairy if you'd like)
11/2 tsp pure vanilla extract

Preheat oven to 330 degree and grease a mini-muffin pan.  Combine dry ingredients in a large bowl.  Combine wet ingredients in a smaller bowl, then add wet to dry and mix well.  Scoop mixture into muffin pan and bake for about 10 minutes, but check with a toothpick first to make sure they are done.  Let cool and enjoy!


  1. how delightful to use up the food we have on hand and healthy food too!!! how much pumpkin did you add to the muffins, not sure if i missed it...i think i may try them today! thx for this recipe! love your blog! truly inspirational! those money talks are tough sometimes...but it's so worth it!!:)

  2. The pumpkin portion of the recipe seems to be missing.

  3. Thank you! I have pumpkin in the freezer from last year's vegetable garden that needs to be used, and we're getting tired of pumpkin muffins.

  4. sorry everyone! It is 1/2 cup of pumpkin...one of THOSE mornings! :)

  5. So glad you made these AND loved them! I need to try your bite size banana pumpkin muffins. Those look amazing.

  6. I'm so bummed! I made these today and they did not turn out. The taste is good, but I'm currently grain-free and made them with almond flour (that I ground myself and sifted, so more like an almond meal). I baked them double the time and they were like soup in the middle. Not cakey like in the pictures, but I guess it's not apples to apples. I thought maybe I missed something in the recipe but I didn't, so I'm chalking it up to the almond business. I'm going to work with this one though and figure it out because taste-wise it was very delicious!

  7. It would be helpful if you say how many muffins the recipe makes. Thne yiu can tell how much to fill each space. Yummy thiughg.

  8. Made these last night. They were great. I had pumpkin in the freezer from last fall and it makes things taste so good. Thanks for the recipe.


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