Pumpkin Cinnamon Chip Brownies

Pumpkin Cinnamon Chip Brownies

Like all the reviews said, they don’t taste quite like brownies, but it’s hard to stop eating them once you start. They were really easy to make, despite a few screw-ups along the way. And even though I made what might be my best batch of banana yogurt muffins ever yesterday, I still needed some redemption after the banana lime coconut muffin debacle. I gave all of those muffins away, and deleted the recipe from my Pinterest board. It’s dead to me.

I poked around my Pinterest board, and when I saw this one I remembered that I had about half a can of pumpkin left that I wanted to use, plus some cinnamon chips waiting in the wings. And it looked good! The reviews strongly stated that the word “brownie” was inaccurate, so I didn’t have brownie-like expectations, but they all said it was delicious and addictive and worth making again. I agree completely.

egg white with ingredients

I got to use my egg separator, and one of my favorite little glass bowls. It was the usual procedure of wet ingredients and then dry.

I started with 1/2 cup of pumpkin, two egg whites, one egg, and a splash or two more than a tablespoon of canola oil.

wet ingredients

I put that aside and dove into the dry ingredients. Oh, and I used whole wheat white instead of all purpose flour.

flour scoop

Once I added baking powder, salt, cocoa powder, cinnamon, nutmeg, allspice, and brown sugar I knew I was on to a good thing.

dry ingredients and spices

By the way, as I was making this, I had this ridiculous song in my head and I couldn’t turn it off. It’s from Phineas and Ferb, which we all watch a lot of around here. The song is “Ducky Momo Is My Friend” and Candace sings it, and in the video she’s a little girl with an oversized head. So yes, while I was stirring or whisking or measuring or pouring, I had “Ducky Momo Is My Friend” running through my head. The whole time.

Once the dry ingredients were whisked together, I poured them into the first mixture.

added in

I mixed enough to incorporate, then added the cinnamon chips.


I folded them in and then when I went to pour the batter into the pan, I realized that I did not have the right size pan. The recipe said 11 x 7, and mine is probably 9 x 13. D’oh. I spread out the batter and it was mighty thin. I’d gone too far to turn back, though, so I did the best I could to distribute it evenly.

batter in pan

And you know what? It came out of the oven fifteen minutes later looking like this:


And it’s delicious! Moist but still crumbly, sweet but not too sweet, flavor-rich and light and addictive. What a great discovery.


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