Why You’ll Love This Recipe

• Healthy and Flourless: Free from eggs, flour, refined sugar, dairy, and oil, these brownies rely on pumpkin and almond butter, both rich in fibers, minerals, vitamins (such as vitamin A), and antioxidants.

• Quick and Easy: With only four ingredients mixed in a single bowl, anyone can whip up these gluten-free pumpkin brownies effortlessly.

• Rich and Fudgy: Despite their healthful ingredients, these brownies are decadently chocolatey and flavorful. The mild taste of pumpkin enhances the texture without overpowering the chocolate flavor.

• Customizable: Easily personalize this recipe with additions like walnuts, chocolate chips, or a dash of pumpkin spice mix to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin Puree: Use 100% pure pumpkin puree without added sugars or sweeteners. Both canned and homemade versions work well.

• Almond Butter: Opt for creamy almond butter without added sugars or oils. A slight hint of salt is acceptable. You can substitute with creamy peanut butter or cashew butter if preferred.

• Maple Syrup: Provides natural sweetness without refined sugars. Alternatives include honey, agave syrup, or date syrup.

• Cocoa Powder: Choose unsweetened cocoa powder for a rich chocolate flavor. Dutch-process cocoa or cacao powder can also be used.

Directions

1. Preheat the Oven: Set your oven to 350°F (180°C). Line a 7×7 inch (15×15 cm) brownie pan with parchment paper.

2. Prepare the Batter: In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. If you’re adding mix-ins like chocolate chips or nuts, include them now. Stir until the mixture is smooth and well combined.

3. Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 25 to 30 minutes, or until the center is set and no longer appears raw.

4. Cool and Serve: Allow the brownies to cool completely at room temperature before slicing into squares. For an enhanced fudgy texture, refrigerate them for a few hours or overnight.

Servings and Timing

• Servings: This recipe yields approximately 9 brownies.

• Preparation Time: 10 minutes

• Cooking Time: 25 to 30 minutes

• Total Time: 35 to 40 minutes

Variations

• Chocolate Chip Addition: Fold in a handful of dark chocolate chips for extra decadence.

• Nutty Flavor: Incorporate chopped walnuts, pecans, hazelnuts, or almonds to add texture and a nutty taste.

• Pumpkin Swirl: Reserve a small amount of pumpkin puree to swirl on top of the batter before baking for a decorative touch.

• Frosted Brownies: Once cooled, top with a layer of cream cheese frosting or a healthier mix of cream cheese and Greek yogurt.

• Spiced Brownies: Add a teaspoon of pumpkin spice to the batter for a warm, autumnal flavor.

• Nut-Free Option: Replace almond butter with sunflower seed butter or tahini to accommodate nut allergies.

• Protein Boost: Mix in a scoop of chocolate protein powder. If the batter becomes too thick, add a splash of milk to adjust the consistency.

Storage/Reheating

• Room Temperature: Store cooled brownies in an airtight container for up to 2 days.

• Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days.

• Freezing: For longer storage, place brownies in a freezer-safe container or zip-top bag and freeze for up to 3 months.

• Reheating: To enjoy warm, reheat brownies in a preheated oven at 350°F (180°C) for a few minutes or microwave for about 30 seconds.

FAQs

How do I make homemade pumpkin puree?

To make homemade pumpkin puree, roast or steam peeled pumpkin pieces until tender, then blend until smooth. Ensure the puree is well-drained to avoid excess moisture in the brownies.

Can I use peanut butter instead of almond butter?

Yes, creamy peanut butter can be used as a substitute for almond butter, offering a slightly different flavor profile.

Are these brownies suitable for a keto diet?

While these brownies are flourless and free from refined sugars, maple syrup and pumpkin contain natural sugars and carbohydrates, making them less suitable for a strict keto diet.

Can I add protein powder to this recipe?

Absolutely! Adding a scoop of chocolate protein powder can boost the protein content. If the batter becomes too thick, adjust by adding a splash of milk.

How can I make these brownies sweeter?

To increase sweetness, add an extra tablespoon of maple syrup or incorporate a handful of chocolate chips into the batter.

What can I use instead of cocoa powder?

Dutch-process cocoa or cacao powder can replace unsweetened cocoa powder, though this may slightly alter the flavor and color.

How do I know when the brownies are done baking?

The brownies are done when the center is set and no longer appears raw. A toothpick inserted into the center should come out with a few moist crumbs.

Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Just be sure to adjust the baking time, as a larger pan may require a few more minutes in the oven.

Can I make these brownies ahead of time?

Yes, these brownies can be made in advance and stored in the refrigerator or freezer. They also taste great after a day or two as the flavors continue to develop.

Can I substitute pumpkin with another ingredient?

Yes, you can try substituting pumpkin with other pureed fruits like sweet potato, banana, or applesauce for different flavors, though this will alter the final texture and taste.

Conclusion

These flourless pumpkin brownies are the perfect fall treat for those seeking a healthier dessert option that doesn’t compromise on flavor. With simple, wholesome ingredients, these brownies are sure to satisfy any chocolate lover’s craving while providing a nutritious twist. Enjoy them as an afternoon snack, dessert, or even as a pre-workout treat!