Instant Pot Brownies With Pumpkin
User Reviews
5
Instant Pot Brownies With Pumpkin
Description
Instant Pot Brownies with Pumpkin start with a batter of cooking oil, pumpkin puree, almond milk, sugar-free applesauce, vanilla, and granulated sugar mixed with flour, cocoa powder, baking powder, pumpkin pie spice, and salt. The mixture is gently combined to preserve moisture and tenderness.
The batter is poured into a lined cake tin covered with foil, then placed on a trivet inside the Instant Pot with water underneath to create steam for pressure cooking. This moist cooking environment produces a soft brownie that cooks through evenly without the dry edges typical of oven baking.
Once cooking completes, natural pressure release is followed by cooling in the tin and then on a wire rack before serving. Almond flakes offer an optional crunchy contrast. The spice blend complements the pumpkin's earthiness, creating autumnal flavor notes.
Variations include swapping pumpkin puree for butternut squash or sweet potato. Adjust spices to taste, and substitute walnuts for almonds if preferred. The recipe notes include cook times exclusive of pressure setup and release.
Ingredients
- 80 ml cooking oil 1/3 cup
- 80 ml pumpkin puree 1/3 cup
- 80 ml almond milk 1/3 cup
- 2 tbsp apple sauce sugar free
- 1 tsp vanilla extract
- 170 g granulated sugar ½ cup
- 90 g plain flour ¾ cup
- 3 tbsp cocoa powder unsweetened
- 3 tbsp almond flakes optional
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- Pinch salt
Extra for cooking in the instant pot only
- 375 ml water 1.5 cup
Instructions
- Line and lightly oil a 7 inch cake tin with at least 2 inch deep sides and set aside
- Mix together the oil, pumpkin puree, almond milk, apple sauce, vanilla extract, and sugar in a bowl until combined.
- Add the rest of the ingredients and mix until just combined.
- Pour the brownie batter into the prepared tin and then cover the tin with foil and place on the trivet.
- Pour the water into the Instant Pot Insert, and place a trivet with the covered brownie cake tin into the Instant Pot.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 20 mins.
- When done allow the pot to undergo natural pressure release for 15 mins, switch off, open and remove the brownie, remove the foil and let cool in the tin for 10 mins
- Remove brownie unto a wire rack, let cool completely before serving.
Notes
- Cooking time excludes pressure build-up and release phases.
- Spices can be increased or replaced with cinnamon to fit personal preference.
- Almond flakes are optional and can be swapped for chopped walnuts for texture variation.
- Pumpkin puree may be substituted with butternut squash or sweet potato puree.
- This recipe suits 10 Freestyle points per brownie (specific to certain diet plans).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Sodium | 15mg | 1% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 1555IU | 31% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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