Description
Healthy Pumpkin Brownies are fudgy, chocolatey, and secretly good for you. Made with pumpkin puree, almond flour, and natural sweeteners, they’re gluten-free, nutrient-packed, and taste just as indulgent as traditional brownies.
Ingredients
1 cup pure pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup pure maple syrup
1/4 cup coconut sugar
1/2 cup almond butter (natural, drippy style)
1 tsp pure vanilla extract
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips (plus more for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk pumpkin puree, eggs, maple syrup, coconut sugar, almond butter, and vanilla until smooth.
3. Sift in almond flour, cocoa powder, baking soda, and salt. Gently fold until just combined.
4. Fold in chocolate chips, reserving some for topping.
5. Spread batter evenly in prepared pan. Sprinkle remaining chocolate chips on top.
6. Bake 20–25 minutes, until set and a toothpick inserted comes out with moist crumbs.
7. Cool in pan at least 20 minutes before slicing.
Notes
Store in an airtight container at room temperature for 2 days or refrigerate up to 1 week.
Freeze individually wrapped slices for up to 3 months.
Use pure pumpkin puree, not pie filling.
Do not overbake; brownies continue to set as they cool.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 11g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg