Pumpkin Brownie Bites With Chocolate Frosting And A Surprise Filling
These brownie bites are festive, pumpkin filled treats that are sure to be a crowd pleaser. Made in a mini-muffin tin, dark chocolate brownies are filled with spiced pumpkin puree then topped with chocolate frosting.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:24 brownie bites 1x
1 cup almond butter
1/4 cup coconut oil (melted)
1/2 cup honey
1/2 cup applesauce (OR 1/4 cup coconut milk)
2 tsp vanilla extract
3/4 cup cacao powder (can sub cocoa powder)
3/4 cup almond flour
3/4 tsp salt
1/2 tsp baking powder (*** see notes for Paleo or if sensitive to corn starch)
1 can pumpkin puree (15 oz)
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
3 tsp honey
1 tsp ground ginger
1/4 tsp salt
1/4 cup coconut milk
2 large ripe avocados
1/2 cup cocoa powder
1/2 cup honey
1 pinch of sea salt
Preheat the oven to 350 (F)
Using a mini muffin tin, cut 1/2 inch wide, 3″ long parchment strips and line the muffin tin.
Melt coconut oil in microwave or in a pot on the stove and mix all wet ingredients in mixing bowl.
Mix all dry ingredients in a separate bowl. Combine dry ingredients with wet ingredients and stir until combined. The mixture will be thick.
Using a 1 Tbsp scoop, scoop the brownie batter into the mini-muffin tin.
Flatten the brownies with the back of the scooper, or a spoon.
Using the handle end of a wooden spoon, poke a hole in the brownie batter about half way down and wiggle it until it’s the size you want your pumpkin filled hole to be.
Bake the brownies in the oven until set. This recipe takes about 10-12 minutes in the oven.
While the brownies are baking, make the pumpkin puree by mixing the pumpkin puree ingredients together with a spoon.
Make the frosting using an immersion blender or a food processor by blending the avocados, cocoa powder, and honey together. Add a pinch or two of salt, to taste.
When the brownies are done cooking, let them cool completely before removing them from the muffin tin.
Using a piping kit or a spoon, fill the hole with pumpkin puree, and add a thin layer of spiced pumpkin puree to the top of the brownie.
Add the chocolate frosting to the top with piping kit or a spoon.
Decorate with the remaining pumpkin puree by making small dots on top of the chocolate frosting. (optional)
If the corn starch in typical baking powder is an issue, substitute (1/8 tsp baking soda + 1/4 tsp cream of tartar) for the baking powder in the brownie recipe.
This recipe makes a lot of the pumpkin spice puree and the chocolate frosting. You might have extra if you go light on the filling/frosting. If you have extra, I HIGHLY recommend eating the frosting like pudding and layering the pumpkin spice puree in. A reward for your hard work. OR…add the pumpkin spiced puree to your morning coffee…homemade pumpkin spice latte, anyone?
Keywords: Thanksgiving dessert, pumpkin and chocolate dessert, holiday dessert.
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