Brown Bottom Pumpkin Cupcakes

Brownie Layer

1/4 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla
2/3 c. flour
2 tbsp. cocoa
1/8 tsp. salt
1/3 c. chocolate chips

Combine all ingredients.  Line a muffin tin with cupcake liners.  Spray with non-stick spray (it helps the cupcakes come out of the liners better).  Place about 1 tbsp into each liner, making sure the bottom is covered.  Pat it down to fill the bottom.  Next, add the cupcake mix.

Pumpkin Cupcakes

2 eggs

3/8 c. oil

1 c. sugar

1 c. pumpkin puree

1 c. flour

1/8 c. cornstarch

2 tsp. pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp each of cloves and nutmeg)

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350.  Combine oil, sugar, pumpkin and eggs. Stir dry ingredients together in a separate bowl, then add to the pumpkin mixture and mix until well blended.  Spoon about 2 tbsp. into muffin tins.  Bake for about 22 minutes or until a toothpick inserted comes out clean.  Let cool for 5 minutes before removing from muffin tin.  Let them cool completely before frosting.  Frost with your favorite cream cheese frosting or try mine.


8 oz. cream cheese, softened

4 tsp. vanilla

4 c. powdered sugar

4 tbsp. cornstarch

1/8 tsp salt

Mix until well combined and there are no cream cheese lumps.  You may use more or less sugar, depending on the thickness you want.  This isn't a frosting that will form cute little shapes, it's one that you spread on and then decorate with cute sprinkles. =)