When you are craving a treat that is rich, chocolately, and actually good for you, these healthy Pumpkin Brownies are the answer. Made with real pumpkin puree, antioxidant-rich cacao, and naturally sweetened with maple syrup, these brownies deliver all the fudgy texture you love, without flour, gluten, or refined sugar.
Reasons you will love this brownie recipe
- Every bite is loaded with antioxidants and nourishing ingredients
- Rich, fudgy texture that you won’t believe is made from scratch
- No refined sugar! These brownies are sweetened with maple syrup
- Mild pumpkin pie spice comes through
- A snack or treat you can feel good about eating
- Flourless and gluten-free
- Can be made with pumpkin seed butter to make them nut-free and school safe
- Made with canned pumpkin puree so they can be made all year long
About the ingredients
Nut/seed butter: I used creamy, natural almond butter. You can sub for pumpkin seed butter for a nut-free version (school-safe)
Pumpkin puree: Find the canned pumpkin puree that is made from just pumpkin. This is not the sweetened pumpkin pie filling!
Eggs: I always choose organic eggs
Maple syrup: Choose pure maple syrup for a rich, deep sweetness that is natural
Cacao: Different from hot chocolate powder, raw baking cacao is dairy and refined sugar-free
Pumpkin pie spice: I used 1/2 teaspoon of a pre-blended pumpkin pie spice blend.
Baking staples: You will need baking soda, vanilla extract and sea salt
Topping: Optional! I melted together dark chocolate chips, coconut oil and almond butter to drizzle over the tops of the brownies
Pumpkin Brownie Recipe
Ingredients
- 3/4 cup creamy almond butter + more for topping
- 1/2 cup pure pumpkin puree
- 2 whole eggs
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3/4 cup cacao powder
- 1/4 tsp sea salt
- 1/2 tsp pumpkin pie spice blend
- 3/4 tsp baking soda
Optional Chocolate Drizzle
- 1/3 cup pure dark chocolate chips
- 1 Tbsp coconut oil
- 1 Tbsp almond butter
Instructions
- Preheat the oven to 350F and line an 8×8 baking dish with parchment paper to prevent sticking
- Stir together the almond butter and pumpkin puree
- Add in the eggs, maple syrup and vanilla and whisk together until blended
- Slowly whisk in the cacao, pumpkin pie spice blend, sea salt and baking soda
- Pour the batter into the baking dish and bake for 30-35 minutes
- Let the brownies completely cool before slicing and topping with the chocolate drizzle
- To make the drizzle: Melt the chocolate chips, almond butter and coconut oil in a glass measuring cup sitting in a shallow pan of water on low-medium heat on the stovetop. Use a spoon to drizzle over the sliced brownies
TIP: These are deliciously rich brownies. I find it best to keep the slices small. I cut my 8×8 brownie slab into 16 squares.
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