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
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.
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!
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.
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
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:
- Sugar Free Brownies (Keto)30 Minutes
- Keto Coconut Flour Brownies40 Minutes
- Keto Peanut Butter Brownies35 Minutes
- Keto Avocado Brownies Recipe55 Minutes
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.
Trisha
How many servings does this make, or what is the serving size on which the nutrition facts are based? Thank you & look fwd to trying these!
Katrin Nürnberger
Hi Trisha, my mix made 8 brownies. The nutrition is calculated per brownie.
Alana
Will it work with other nut-flours? I have macadamia flour, pecan flour, walnut flour on hand. We love walnut flour for chicken shake n bake, but it's terrible for waffles! Haha! So we are learning that not all substitutions will work!
Katrin Nürnberger
Macadamia flour is the most neutral of your choices. But I think for brownies you could also add a little walnut or pecan into the mix. Both work well with chocolate and pumpkin spice.
Sara
they look so yummy! can you taste the pumpkin?
Katrin Nürnberger
Not really, because the chocolate is such an intense taste. It gives a soft and light texture.
Goranka Novarlic
So moist! I prefer these over the avocado ones.
Graham Onions
Thanks for sharing this delious and healthy recipes
Constance
Easy ingredients and method and it was yummy!
However I ended up baking it for almost an hour instead because at the 30min mark, the batter was still very soft and I could scoop it like mousse.
Could it be because I used a loaf tin instead and it was too thick ?
Or is the outcome before it cools is supposed to be like that ?
Katrin Nürnberger
The batter is supposed to be soft and jiggly in the middle, but firm on top. The type of tin can have an impact, of course. If you use a bread loaf tin and not a flat pan like I did, the inside will take longer. Also your oven may be a little cooler than mine.
Jenny
I have enjoyed all your recipes that I have tried especially the Keto Carmel Slice --Devine.. I try to limit coconut oil so could I substitute grass-fed butter in its place?
Katrin Nürnberger
Hi Jenny, butter and coconut oil are always interchangeable.
Sammi
Hi I just want to ask if I can replace the almond flour with all purpose and if I'm using normal white sugar how many should I use?
Katrin Nürnberger
Hi Sammi, you can replace the sugar 1:1. The wheat flour should also be a similar amount, you may need to use a little less as it's finer then the ground almonds I used.
Varun Sharma
I love brownies. It is mouthwatering.
Natasha
OH MY GOODNESS these are absolutely amazing. I actually managed to freezer some and when I defrost them they still tasted perfect. This recipe is going into my favourites.