Pumpkin Spice Brownie Bites
These Pumpkin Spice Brownie Bites combine fudgy chocolate with cozy fall spices in a moist, bite-sized dessert that's perfect for parties, snacks, or holiday gifting.
Equipment
- Mixing Bowls
- Whisk
- Mini muffin tin
- Measuring cups and spoons
- Wire rack
- Toothpick (for doneness check)
Ingredients
Pumpkin Spice Brownie Bites
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup unsalted butter or oil melted
- 1/2 cup semi-sweet chocolate chips melted with butter
- 2 eggs or 1/2 cup pumpkin puree as substitute
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pumpkin spice blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup optional mix-ins white chocolate chips, chopped nuts, or mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin pan with paper liners.
- Melt butter (or oil) and chocolate chips in a bowl. Stir until smooth and let cool slightly.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla extract.
- Stir in the melted chocolate mixture until fully combined.
- In a separate bowl, whisk flour, cocoa powder, pumpkin spice, baking powder, and salt. Fold into wet mixture.
- Gently fold in optional mix-ins like white chocolate chips or nuts, if using.
- Scoop batter into prepared mini muffin cups, filling ¾ full. Bake for 14–17 minutes, until toothpick comes out with moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temp for 3–4 days or freeze for up to 2 months. For a festive twist, drizzle with maple glaze or top with mini pumpkin candies.