5 from 15 votes
Instant Pot Brownies With Pumpkin
These Instant Pot Brownies with Pumpkin combine moist pumpkin puree with cocoa and warm spices, baked gently using pressure cooking for soft, tender brownies with a slight spiced aroma. Almond flakes add optional nutty texture, making a seasonal dessert option.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
10
Calories:
242 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 242
% 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.