Healthy Pumpkin Brownies (Gluten Free, Paleo)
Recipe Key
These flourless pumpkin brownies have a decadent, rich, fudgy taste but are made with nutritious good for you ingredients. Only one bowl and 10 minutes of prep is required. It’s the perfect blend of chocolate and pumpkin. A fall treat everyone will love.
Watch How To Make These Pumpkin Brownies
What Makes These Brownies Healthy
I created these brownies because I wanted a healthy, chocolaty treat that was actually good for us. The ingredients here provide many nutrients. There are 6 grams of protein from the almond butter and eggs. The pumpkin contains vitamins and minerals that support our immune system. Cacao contains phenylethylamine, which makes us feel good and gives us energy.
The only sweetener is maple syrup and a few chocolate chips. The fat in the almond butter helps prevent blood sugar spikes.
The pumpkin creates a soft texture and keeps them moist but you canโt even taste it. All you taste is the fudgy chocolatey goodness.
Ingredients and Substitutions
The 9 ingredients in this healthy pumpkin brownie will indulge your sweet tooth and you’ll feel nourished and satisfied. This is what you need:
- Pumpkin puree: Be sure to use real pumpkin puree, not pumpkin pie filling, to give these brownies the best flavor and boost of vitamins. Sweet potato can be substituted.
- Pastured Eggs: Use large fresh, local eggs. For vegan use 2 flax eggs.
- Almond butter: Use natural, unsweetened creamy almond butter to give these pumpkin brownies protein and healthy fats. For nut free, substitute tahini.
- Sweetener: Maple syrup naturally sweetens these pumpkin brownies. Honey can be used.
- Cacao Powder: Use raw cacao powder to give the brownies a rich chocolatey flavor. It also provides a boost of magnesium, iron and zinc. Unsweetened cocoa powder also works.
- Chocolate Chips: These add to the chocolate flavor. I like Enjoy Life Chocolate Chips. They’re free from common allergens, gluten-free and vegan. Hu Chocolate Chunks sweetened with coconut sugar are great but expensive. Both are available in most health food store. Any chocolate chips will work.
- Coconut Oil – Makes the brownies more fudgy.
- Vanilla: To add flavor and balance sweetness.
- Baking Staples – A little baking soda and salt.
Steps To Make
These nourishing and delicious brownies come together in just one bowl! I recommend weighing your ingredients on a kitchen scale, it’s easier and more accurate.
Hereโs how to make them:
Step 1: Preheat oven to 350ยฐ and line an 8 x 8 baking pan with a parchment sleeve, greasing the 2 sides without the parchment paper. Alternately grease the whole pan with coconut oil. The parchment sleeve makes it easy to remove the brownies from the pan.
Step 2: In a large bowl using a hand mixer, whisk together the almond butter and pumpkin until smooth and evenly combined.
Step 3: Whisk in the eggs. Add coconut oil, maple syrup and vanilla. Add cacao powder, baking soda, and salt, and mix on low till combined and there are no lumps.
Step 4: Stir in the chocolate chips using a silicon spatula.
Step 5: Pour into pan and bake for 30-40 minutes or until toothpick comes out clean.
Step 6: Let cool for 5 minutes. Then remove from the pan to cool on a wire rack and put in the freezer to chill for 30 minutes or refrigerate for 1 hour. Cut into squares.
They can be eaten without chilling but the texture is better when theyโre cold. Don’t cut them before letting them chill for 30 minutes. I know it’s hard but it’s really better to let them firm up a bit.
Variations
- Top with additional chocolate chips before baking.
- Mix in 1/4 cup chopped walnuts or top with nuts.
- Add a chocolate drizzle on top for extra decadence. Melt together 1/3 cup dark chocolate chips with 1 teaspoon coconut oil. I don’t usually do this. I find the brownies sweet enough.
Serving and Storing
Cut into squares and serve chilled.
To store: These pumpkin brownies will keep in an airtight container in the fridge for 4 to 5 days.
To freeze: I love keeping a few squares in the freezer for when I need a chocolate treat. Store them in a freezer-safe container (with parchment paper in between) for up to 3 months.
More Gluten Free Chocolate and Pumpkin Dessert Recipes
Healthy pumpkin and chocolate baked goods are delicious. Here are a few more for you to try:
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Healthy Pumpkin Brownies (Gluten Free)
These flourless pumpkin brownies have a rich, fudgy taste and are made with healthy, good for you ingredients. It’s the perfect blend of chocolate and pumpkin.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- 3/4 cupย almond butter (180 grams)
- 3/4 cupย canned pumpkin puree (195 grams)
- 2ย large pastured eggs
- 2 Tablespoons coconut oil ( 28 grams)
- 1/2 cupย maple syrup (154 grams)
- 2 teaspoonsย vanilla
- 1/2 cupย raw cacao powder (48 grams)
- 1/2 teaspoonย baking soda
- pinch of sea salt
- 1/2 cupย chocolate chips (90 gram)
Instructions
- Preheat oven to 350F and prepare a 8ร8 baking dish with a parchment paper sleeve or grease the entire pan.
- In a large bowl using a hand mixer, whisk together the almond butter and pumpkin until smooth and evenly combined.
- Whisk in the eggs. Add coconut oil, maple syrup and vanilla.
- Add cacao powder, baking soda, and salt. Mix on low until combined and there are no lumps.
- Stir in the chocolate chips using a silicon spatula.
- Pour into pan and bake for 30-40 minutes or until toothpick comes out clean.
- Let cool for 5 minutes. Then remove from the pan to a wire rack and put in the freezer to chill for 30 minutes or refrigerate for 1 hour. ย Cut into squares. They can be eaten without chilling, but I like the texture better when theyโre cold.
- Store an airtight container in the fridge for 4 to 5 days.
Any sub for the maple syrup? My husband must stay lower carb to keep diabetes in check. These look amazing!
Hi Lori, Many people like Monk Fruit https://amzn.to/40pClij or Allulose https://amzn.to/3AfmSXv. Read the conversions as you may have to use less than the maple syrup.
These pumpkin brownies are so delicious and nutritious. They are a perfect dessert and also great by themselves as a crumpet with afternoon tea!
Thank you Arthur, yes a delicious afternoon crumpet, the cacao gives us a nice natural pick me up.
Great brownies
Thanks, I’m glad you like them.