You’ve got to make these Reese’s Peanut Butter Pumpkin Brownie Cupcakes, they have all of your favorite flavors in one great brownie cupcake!
Halloween is Saturday and I wanted to give you guys one more easy and fun treat you can make for Halloween. These Reese’s Peanut Butter Pumpkin Brownie Cupcakes are really for those people out there who like a hint of pumpkin flavor but really don’t like or want a lot of pumpkin flavor.
Not everyone likes or wants a strong pumpkin flavor in their food and I understand that. As a matter of fact, one of my guys isn’t always so big on pumpkin. The point is we all like different things and that’s fine.
These brownie cupcakes are SO GOOD! The first flavor to hit your taste buds is the flavor of a Reese’s peanut butter pumpkin (pumpkin in shape only), then you taste brownie, then you taste just a hint of pumpkin spice!
The orange pumpkin are Reese’s peanut butter pumpkins. They have them pretty much everywhere, so they’re easy to pick up when you’re out and about.
These ingredients are the star of the show today. Using the Pumpkin Spice Creamer in place of water gives you just a hint of yummy pumpkin spice flavor.
The pumpkin spice donettes also give you a hint of pumpkin flavor. The sprinkles of course are just for fun!
When you’re digging through your pumpkin spice donettes try to pick the smaller ones first. Hmm..don’t think I’ve ever picked the smallest donut first for anything! 🙂
Seriously though, the smaller ones are a little easier to work when making these brownie cupcakes.
You can also skip the donette all together. Simply follow the rest of the instructions and your brownie cupcakes will still be FABULOUS!
Sprinkles always add something FUN and SPECIAL!
Reese’s Peanut Butter Pumpkin Brownie Cupcakes
1 brownie mix (I used the 13×9 size)
eggs and oil as called for on the back of the package, using Pumpkin Spice Creamer in place of the water
1 bag (10.5 ounces) Pumpkin Spice Mini Donuts
1 bag Reese’s Orange Pumpkins
4 tablespoons Halloween or Fall sprinkles, divided
1. Preheat oven to 350 degrees F and line two 12 cup muffin pans with muffin cup papers. Spray muffin liners with cooking spray. Unwrap candy, lay flat on a plate, place in refrigerator.
2. Prepare brownie mix according to package instructions for eggs and oil, using pumpkin spice creamer instead of water. Add 2 tablespoons sprinkles, gently stir in. Place one mini donut in each muffin cup. Evenly distribute brownie mix over top of mini donut in each muffin cup. Sprinkle each brownie muffin with a little bit of the remaining 2 tablespoons of sprinkles. Bake for 19-23 minutes or until brownies are baked through.
3. Remove from oven and place on wire rack. Remove candy from fridge and immediately place one peanut butter pumpkin on top of each brownie cupcake. Allow to cool completely. Place in fridge if you want brownie cupcakes to cool sooner.
Makes 16-20 cupcakes.
Did you check out my Chocolate Peanut Butter Pumpkin Cookies from last year?
They are also very good!