Healthy Pumpkin Brownies

Name: Healthy Pumpkin Brownies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup pumpkin puree (250g, room temperature); 1 cup almond flour (100g); 2 eggs (larger, room temperature); 1/3 cup granulated sweetener (65g, or more to taste); 1/2 cup cacao powder, unsweetened (45g); 1/4 cup coconut oil (or melted butter 55g); 1 tsp baking powder; 1 tsp pumpkin spice (optional); 2 tbsp sugar free chocolate chips (or 2 squares of dark chocolate); 1 tsp coconut oil (or butter)

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These healthy pumpkin brownies are not only decadently chocolatey, they are gluten-free, dairy-free and low carb as well. Guilt free pleasure and ready in just 30 minutes!

With the leaves turning red and the chill in the air, I'm all about pumpkin right now. I love this sugar free pumpkin pie and I have just finished my last slice of this delicious keto pumpkin bread.

Do you know what made me smile today? This healthy pumpkin brownie recipe.

This is a recipe I have been making for many years every autumn and it always goes down a treat with everyone.

I served the latest batch to my daughter and her sugar-loving friends and let me tell you, there were no leftovers. Lucky me that I anticipated it and kept 2 slices back for myself 😉

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Why This Recipe Works
Ingredients
Instructions
Recipe Variations
Recipe FAQs
Storage
More Healthy Brownie Recipes
Recipe

Why This Recipe Works

Simple. This is a really easy recipe that requires only 5 minutes of prep time and is ready in just 30 minutes. Even better, you don't even need a blender. We are stirring the ingredients together with a fork. It's minimal washing up.

Fabulous flavor and texture. Pumpkin and brownies are an absolute dream team. The pumpkin adds moisture and makes the brownies super fudgy. This recipe has the same texture as sweet potato brownies, only without the carb load.

Nutritious. Pumpkin brownies come with serious healthy credentials. Pumpkin is highly nutritious and packed with vitamin A. Also, there is no need for masses of butter in the recipe thanks to the pumpkin. This means that the fat content is low and one square contains just 166 calories. In addition to this, the recipe is gluten-free, dairy-free, low carb and keto friendly.

Ingredients

Here are the ingredients you'll need to make the recipe:

Pumpkin puree - I used Libby's
Almond flour - Super fine almond flour and ground almonds work equally well, I tested both versions
Eggs - make sure they are room temperature
Granulated sweetener - I used a golden eryhritol blend (Sukrin).
Cacao powder or cocoa powder
Coconut oil - or use butter
Baking powder
Pumpkin pie spice mix
Sugar free chocolate - or dark chocolate, minimum 85% cocoa solids, for the drizzle

See the recipe card for full information on ingredients and quantities.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Combine all dry ingredients in a large mixing bowl. Option to also add a pinch of sea salt.

Step 2: Add the wet ingredients.

Mixing brownie batter in a bowl with a fork.

Step 3: Stir until a smooth batter forms.

Spreading the batter into a parchment paper lined balking pan with a spatula.

Step 4: Line a baking dish with parchment paper and add the brownie batter. Bake until a toothpick inserted comes out clean.

Drizzling melted chocolate on top of the baked brownie.

Step 5: Drizzle with sugar free chocolate!

Katrin's Top Tips

Use room temperature ingredients. This way, the brownies will rise better. If you use cold ingredients, the oven time will increase as well.

Check the sweetness. Always taste the batter! I don't like my bakes too sweet, feel free to add more sugar substitute to taste.

Don't over-bake. The brownies will be very soft when hot, but they firm up once cool.

A brownie square on a plate with a fork.

Recipe Variations

Add-ins: You can fold sugar free chocolate chips or crushed nuts such as pecans, cashews or walnuts into the batter. Option to also add 1 teaspoon of vanilla extract.

No pumpkin spice blend? Sub with cinnamon and a pinch of nutmeg and allspice for more flavor.

Cake-like texture: If you prefer your pumpkin brownies a little less fudgy, add an extra 25 grams or ¼ cup of almond flour or 1.5 tablespoons of coconut flour.

Nut free: Use a 50 / 50 blend of sesame seed flour and sunflower seed flour.

Recipe FAQs

What if I can't get canned pumpkin puree?

Canned pumpkin puree is readily available in the US and during pumpkin season (autumn-winter) in supermarkets such as Waitrose and Tesco. If you can't get it where you are, make your own homemade pumpkin puree.

Can I use a different baking pan?

Of course. However, if you bake these pumpkin brownies in a smaller pan, the oven time will increase. If you use a larger pan and make them flatter, the baking time will decrease. My baking pan measured 15 x 20 centimetres.

Which sweetener can I use?

I used a granulated erythritol stevia blend. But any 1:1 sugar substitute will work. You can use monk fruit sweetener, allulose, xylitol or even Swerve. For paleo pumpkin brownies, use coconut sugar. Maple syrup is too liquid for this recipe.

Can I make this in the microwave?

No, this recipe needs to be baked. For a microwave version, check out this easy chocolatey Keto Pumpkin Mug Cake.

Can I use another gluten-free flour?

I have not tested this recipe with oat flour or gluten-free all-purpose flour yet. You would have to experiment with the quantities.

Storage

These brownies are best stored in the fridge. If you store them in an airtight container they will stay fresh for up to 5 days.

It is also possible to freeze them for up to 3 months. I pre-slice them and freeze the squares on a baking sheet. Then, I transfer them into a freezer bag. This way, the brownies do not stick together.

Thaw them overnight in the fridge or on the kitchen counter.