When you are craving a treat that is rich, chocolately, and actually good for you, these healthy Pumpkin Brownies are the answer. Made with real pumpkin puree, antioxidant-rich cacao, and naturally sweetened with maple syrup, these brownies deliver all the fudgy texture you love, without flour, gluten, or refined sugar.
All the reasons to love these pumpkin brownies
- Every bite is loaded with antioxidants and nourishing ingredients
- Rich, fudgy texture that you won’t believe is made from scratch
- No refined sugar! These brownies are sweetened with maple syrup
- Mild pumpkin pie spice comes through
- A snack or treat you can feel good about serving to the family
- Flourless and gluten-free
- Can be made with pumpkin seed butter to make them nut-free and school safe
- Made with canned pumpkin puree so they can be made all year long
Key ingredients you will need
Nut/seed butter: I used creamy, natural almond butter. You can sub for pumpkin seed butter for a nut-free version (school-safe)
Pumpkin puree: Find the canned pumpkin puree that is made from just pumpkin. This is not the sweetened pumpkin pie filling!
Eggs: I always choose organic eggs
Maple syrup: Choose pure maple syrup for a rich, deep sweetness that is natural
Cacao: Different from hot chocolate powder, raw baking cacao is dairy and refined sugar-free
Pumpkin pie spice: I used 1/2 teaspoon of a pre-blended pumpkin pie spice blend. You always mix your own like I did in my Healthy Pumpkin Bread recipe
Baking staples: You will need baking soda, vanilla extract and sea salt
Topping: Optional! I melted together dark chocolate chips, coconut oil and almond butter to drizzle over the tops of the brownies
How to make healthy brownies without flour
- Preheat the oven to 350F and line an 8×8 baking dish with parchment paper to prevent sticking
- Stir together the almond butter and pumpkin puree
- Add in the eggs, maple syrup and vanilla and whisk together until blended
- Slowly whisk in the cacao, pumpkin pie spice blend, sea salt and baking soda
- Pour the batter into the baking dish and bake for 30-35 minutes
- Let the brownies completely cool before slicing and topping with the chocolate drizzle
- To make the drizzle: Melt the chocolate chips, almond butter and coconut oil in a glass measuring cup sitting in a shallow pan of water on low-medium heat on the stovetop. Use a spoon to drizzle over the sliced brownies
TIP: These are deliciously rich brownies. I find it best to keep the slices small. I cut my 8×8 brownie slab into 16 squares.
Watch me make them on YouTube
The Best Healthy Pumpkin Brownies (extra fudgy)
Description
Healthy Pumpkin Brownies that are good for you! Made with real pumpkin puree, antioxidant-rich cacao, and naturally sweetened with maple syrup, these brownies deliver all the fudgy texture you love, without flour, gluten, or refined sugar.
Ingredients
For the chocolate drizzle
Instructions
- Preheat the oven to 350F and line an 8×8 baking dish with parchment paper to prevent sticking
- Stir together the almond butter and pumpkin puree
- Add in the eggs, maple syrup and vanilla and whisk together until blended
- Slowly whisk in the cacao, pumpkin pie spice blend, sea salt and baking soda
- Pour the batter into the baking dish and bake for 30-35 minutes
- Let the brownies completely cool before slicing into 16 squares, and topping with the chocolate drizzle
- To make the drizzle: Melt the chocolate chips, almond butter and coconut oil in a glass measuring cup sitting in a shallow pan of water on low-medium heat on the stovetop. Use a spoon to drizzle over the sliced brownies
More healthy treats and snacks you have to try
Chocolate Cake with Hidden Zucchini
