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? These healthy pumpkin brownies.
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
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 in brownies is 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.
Step 3: Stir until a smooth batter forms.
Step 4: Line a baking dish with parchment paper and add the brownie batter. Bake until a toothpick inserted comes out clean.
Step 5: Drizzle with sugar free chocolate!
Expert Tips
My essential tips so your healthy brownies with pumpkin turn out perfectly every time.
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.
Recipe Variations
Below are suggestions how you can change the recipe to suit your dietary needs or simply tweak the taste.
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
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.
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.
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.
No, this recipe needs to be baked. For a microwave version, check out this easy chocolatey Keto Pumpkin Mug Cake.
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.
More Healthy Brownie Recipes
I love baking healthy brownies! Here are a few of my favourite recipes:
Tried this recipe? Give it a star rating below!
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Recipe
Healthy Pumpkin Brownies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Brownies
- 1 cup pumpkin puree 250g, room temperature
- 1 cup almond flour 100g
- 2 eggs larger, room temperature
- ⅓ cup granulated sweetener 65g, or more to taste
- ½ cup cacao powder, unsweetened 45g
- ¼ cup coconut oil or melted butter 55g
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice optional
Chocolate Drizzle (optional)
- 2 tablespoon sugar free chocolate chips or 2 squares of dark chocolate
- 1 teaspoon coconut oil or butter
Instructions
- Pre-heat oven to 180 Celsius/350 Fahrenheit (electric) or 160C / 320F (fan).
- Combine all dry ingredients in a bowl.
- Add all wet ingredients. You can mix with a blender or even with a fork.
- Check the sweetness and add more sweetener if required.
- Line a baking tin with parchment paper (mine was 15x20 cm) and fill with the mixture.
- Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
- If desired, melt the sugar free or dark chocolate plus 1 teaspoon of butter/coconut oil and drizzle over the fully cooled brownies.
Ines
Divine!
Katrin
Sounds like they were a success!!! 🙂
Ines
They were! 🙂
Thank you very much!
Pippa
Looking forward to making these!
What is the net carbs per portion?
Thanks!
Katrin
Hi Pippa, you just need to deduct the fibre from the total carbs to get the net carbs 🙂
Cherina
I am very excited to give these a go this week! I was curious if the nutrition breakdown is for the entire sheet of brownies? If not, how many servings in one batch? I calorie count so I just wanted to be sure before I indulge! Thank you!
Katrin
Hi Cherina, it's for one brownie - I always calculate the nutrition per portion. The number of portions is in the recipe card.
Claire
Wow Karin,
these are scumdiddlyumptious!!! Thank you so much for this divine recipe. Btw, can you replace the eggs with chia seeds?
This recipe is a keeper!
Claire xo
Katrin
Yes, I think either a "chia egg" or a "flax egg" would be possible. Glad you like!
Claire
Thank you so much for the advice. I'll try using chia eggs next time. So sorry I mispelt your name Katrin. I really love your beautiful website and can't wait to try more of your recipes.
Claire x
Katrin
No worries! Let me know when you next try something!!!
Ericka Alicea
Sooo good! I substituted almond flour for oat flour instead and it was fantastic! I also used coconut sugar instead of the one suggested.
Katrin
Glad you enjoyed it!!
Cindy
I made these for the 1st time today and they're delicious! Super moist super fudgy. I had no problems with the recipe what so ever. I did not have the sweetener that you used so I swapped for Stevia came out great, nor did I have enough Pumpkin Spice so I just added the rest with cinnamon. Tasted great. I used 100% Dutch processed cocoa powder UNSWEETENED. I think it was just a tad bit too chocolatey, if that even exists. LOL. But otherwise this is definitely a keeper and will make again next time.
Katrin
Great news! I am glad you liked the recipe 🙂
Janice Johnson
I love these brownies SOOO much! In fact, I blogged about them and shared the link to your recipe. I also borrowed your small photo and gave credit. Hope that's okay... if not, just let me know and I'll fix it to your liking.
Respectfully,
Jan
Juny
Katrin, thank you so much for the recipe. I tried it twice and they were so delicious!. I roasted the pumpkin the second time instead of steaming it. It was so much sweeter and tasted even better. Really appreciate you taking your them and writing these recipes. I am so excited to try other things on your website!
Tina
I made these yesterday and absolutely loved them! I did add more erythritol (around 90g I think), a bit of almond extract, and less cocoa powder (I only had 25g left). They are still delicious and great fat to protein ratio if you are doing keto!
Katrin
Glad they were a success Tina! Most recipes can handle a bit of more-of-this and less-of-that 🙂
Nimi
I had the same problem... followed exactly. Substituted almond flour for coconut flour and used tonnes pumpkin from Waitrose. It was just a crumbly mess ☹️.
Katrin
Hello Nimi, you cannot substitute almond flour for coconut flour. Coconut flour absorbs WAY more liquid then almond flour and if you substitute, you must halve or even use only 1/3 of the amount stated for almond flour. I hope this helps 🙂
rini9
Please can you make this clear earlier in your post when you say that you can substitute almond flour for coconut flour! Only saw this now after making the brownies 🙁
Katrin
When you substitute coconut flour for almond flour, you need to use less as coconut flour is more absorbent - whenever I substitute I use between 1/3 to 1/2 the amount stated for almond flour, depending on the recipe.