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0 from 15 votes

Instant Pot Brownies With Pumpkin

These Instant Pot Brownies are fudgy, moist, and full of flavour

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 10
Calories: 242 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 80 ml (1/3) cup oil
  • 80 ml (1/3 cup) pumpkin puree
  • 80 ml (1/3 cup) almond milk
  • 2 tbsp sugar free apple sauce
  • 1 tsp vanilla extract
  • 170 g (½ cup) granulated sugar
  • 90 g (¾ cup) plain flour
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp almond flakes optional
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • Pinch of salt
Extra for cooking in the instant pot only
  • 375 ml (1.5 cup) water

Instructions

    Cup of Yum
  1. Line and lightly oil a 7 inch cake tin with at least 2 inch deep sides and set aside
  2. Mix together the oil, pumpkin puree, almond milk, apple sauce, vanilla extract, and sugar in a bowl until combined.
  3. Add the rest of the ingredients and mix until just combined.
  4. Pour the brownie batter into the prepared tin and then cover the tin with foil and place on the trivet.
  5. Pour the water into the Instant Pot Insert, and place a trivet with the covered brownie cake tin into the Instant Pot.
  6. 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.
  7. 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
  8. Remove brownie unto a wire rack, let cool completely before serving.

Notes

  • Recipe Notes
  • Cook time does not include time to come up to pressure or for pressure to release.
  • If you like these Vegan Pumpkin Brownies then why not try these other vegan brownie recipes too
  • Avocado Brownies.
  • Peanut Butter Banana Brownies.
  • Feel free to increase the spices according to your taste.
  • You can also swap the pumpkin pie spice with some cinnamon instead.
  • Almonds can be swapped for some roughly chopped walnuts.
  • Prefer to make this without pumpkin, then simply add use butternut squash or sweet potato puree instead of pumpkin puree.
  • There are 10 Freestyle points per brownie.

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: 10Serving

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.