Healthy Pumpkin Brownies
User Reviews
5
Healthy Pumpkin Brownies
Description
Healthy Pumpkin Brownies are made by mixing almond flour, unsweetened cacao powder, baking powder, and optional pumpkin spice with pumpkin puree, eggs, granulated sweetener, and coconut oil or melted butter. The batter is baked until a knife inserted comes out clean, creating soft brownies that firm once cooled.
The pumpkin adds moisture and warmth to the texture, while almond flour provides a gluten-free base. The optional chocolate drizzle, melted with coconut oil or butter, adds a smooth, bittersweet topping that complements the pumpkin and cacao flavors.
These brownies offer a moderate sweetness level controlled by the type and amount of sweetener used. They freeze well and can be stored in the refrigerator up to five days. Adjustments such as adding extra almond or coconut flour can vary the texture from fudgy to more cake-like.
Ingredients
Brownies
- 1 cup pumpkin 250g, room temperature, puree
- 1 cup almond flour 100g
- 2 egg larger, room temperature
- ⅓ cup granulated sweetener 65g, or more to taste
- ½ cup cacao powder 45g, unsweetened
- ¼ cup coconut oil or melted butter 55g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice optional
Chocolate Drizzle (optional)
- 2 tablespoon chocolate chips or 2 squares of dark chocolate, sugar free
- 1 teaspoon coconut oil or butter
Instructions
- Pre-heat oven to 180 Celsius/350 Fahrenheit (electric) or 160C / 320F (fan).
- Combine all dry ingredients in a bowl.
- Add all wet ingredients. You can mix with a blender or even with a fork.
- Check the sweetness and add more sweetener if required.
- Line a baking tin with parchment paper (mine was 15x20 cm) and fill with the mixture.
- Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
- If desired, melt the sugar free or dark chocolate plus 1 teaspoon of butter/coconut oil and drizzle over the fully cooled brownies.
Notes
- Each serving contains about 3 grams net carbs, making these suitable for low carb diets.
- You can substitute almond flour with ground almonds; both yield good results.
- For a cake-like texture, add additional almond or coconut flour to the batter.
- If pumpkin spice is unavailable, cinnamon can be used instead.
- Store brownies in the refrigerator for up to five days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8squares
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Total Carbohydrates | 8.6g | 3% |
| Protein | 6.1g | 12% |
| Fat | 14.1g | 22% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.2g | 11% |
| Cholesterol | 60mg | 20% |
| Sodium | 21mg | 1% |
| Potassium | 167mg | 4% |
| Fiber | 4.3g | 17% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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