Pumpkin Cheesecake Brownies, say whaaat?!

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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Yeah. It’s happening. It’s pumpkin season. Not that it not being pumpkin season ever stopped me before. I really, really like pumpkin. I don’t think I always did. But to be honest, I can’t remember a time when I didn’t love it. Or at least, I don’t want to remember such a time, if it exists at all.

Pumpkin and cream cheese is a combination that ought to be as classic as peanut butter and jelly. Because, it’s basically awesome. Cream cheese and brownie is also awesome. So. Imagine for a second the combination of all three. Yeah. Uh huh. Wipe up that drool, son. Get baking.

P.S. Remember when I told you you could make your own flour?! Well, if you haven’t tried it out yet, here’s your shot!

Pumpkin Cheesecake Brownie Bites (adapted from Sally’s Baking Addiction

Ingredients

  • 6 ounces plain greek yogurt (I failed to measure this, but I think it should be about 3/4 cup)
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup oat flour (aren’t you so glad you know how to make oat flour now?!)
  • 3/4 cup pumpkin puree (which is not the same thing as pumpkin pie filling. You can make your own or just buy it in a can.)
  • 2 tbsp cream cheese, softened
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger

Procedure

  1. Preheat oven to 350 degrees Fahrenheit and line a 12-cup capacity muffin tin with paper liners or generously grease with butter.
  2. Blend together first 8 ingredients (yogurt, milk, egg, salt, baking powder, sugar, cocoa powder, oat flour) in the Magic Bullet blender attachment. You might be able to shove it all in the tall cup, but I didn’t check on this. Pour batter into prepared muffin tins until 1/2 to 2/3 full. [This mixture is suuuuper liquidy. Don’t worry, that’s normal. Means it’s easy to pour!]
  3. In a separate bowl, (or in a tall cup) mix together cream cheese, pumpkin, cinnamon, nutmeg, and ginger. Drop a heaping half tablespoon of the pumpkin mixture into the center of each filled muffin well.
  4. Bake for 20-25 minutes or until a cake tester comes out without batter on it. [This is a fudgey brownie, so a toothpick won’t come out completely clean.]
  5. Allow to cool completely before eating or removing from pan; these have a tendency to fall apart a bit if they aren’t completely cool. Store in refrigerator for up to a week, if you can stop yourself from eating them all at once…
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