If you’re looking for a almond flour brownie recipe, then look no further. Not only are these healthy pumpkin brownies made with the goodness of almond flour but, I’ll show you everything you need to make them dairy free brownies too. This recipe also makes a great option if you’re looking for delicious fall recipes for kids.
When it comes to the fall season, you may think that you’ve already used pumpkin in every way possible. But, that’s where you’d be wrong.
Have you ever tried pumpkin brownies?
Why Put Pumpkin in Brownies
I hadn’t either. But then as I was trying to think of a few fall recipes, these pumpkin brownies came to mind. I already know what you may be thinking.
But guess what? You can hardly taste the pumpkin (if at all). The real benefit to adding pumpkin puree to these brownies are the nutritional benefits.
Pumpkins are packed with vitamin A and filled with fiber. No one that you couldn’t be good to your body and your taste buds at the same time.
Ingredients for Healthy Pumpkin Brownies
1 cup blanched (super fine) almond flour
½ cup canned pumpkin puree
½ cup cacao powder
2 eggs (room temperature)
½ cup maple syrup
½ banana (mashed)
1 tsp vanilla extract
1/4 tsp sea salt
1 tsp baking soda
1/3 cup semi-sweet or dark chocolate chips (may opt for dairy free chocolate chips to make this recipe completely dairy free)
Dairy Free Pumpkin Brownies
If you’d like to make dairy free pumpkin brownies, I have good news for you. This recipe contains no butter and depending on what cacao powder and chocolate chips you use, this recipe can be made dairy free too. To do that, start with 100% cacao powder.
Of course, you can use any chocolate chips you’d like to make these brownies. However, these chocolate chips are free from gluten, soy, dairy, GMO’s, wheat, tree nuts and more.
Tools to Make Healthy Pumpkin Brownies
Now that we’ve covered what ingredients you’ll need, let’s talk about the tools you need. It’s always important to have the right tools for the job.
In this case, you don’t need much to make these brownies right.
How to Store Your Healthy Pumpkin Brownies
If you happen to have any leftover brownies after making these, just store them in a covered container inside a refrigerator for up to five days.
To freeze these brownies, bake according to instructions and cool completely. Cut them into nine 1x1in squares and store in freezer bags between pieces of waxed paper.
What to Serve with Pumpkin Almond Flour Brownies
Serve these homemade healthy pumpkin brownies with a glass of homemade almond milk.
For Fudgier Pumpkin Brownies
If you prefer a fudgier consistency to your brownies, I’ve found that mixing in the chocolate chips into the brownie batter versus sprinkling them on top, will result in a fudgier product. It just depends on what your preference is.
Other Healthy Pumpkin Recipes
Grain Free Pumpkin Spice Pancakes
Easy Healthy Pumpkin Brownies
Naturally gluten free healthy pumpkin brownies that are packed with chocolate and flavor. You won't believe that they're made with the goodness of pumpkin.
- 1 cup blanched (super fine) almond flour
- ½ cup canned pumpkin puree
- ½ cup cacao powder
- 2 eggs (room temperature)
- ½ cup maple syrup
- ½ banana (mashed)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/3 cup semi-sweet or dark chocolate chips (may opt for dairy free chocolate chips to make this recipe completely dairy free)
- *Coconut oil spray for pan
- Preheat oven to 350 degrees F.
- To a large bowl add almond flour, cacao powder, baking soda, salt and stir to combine.
- Into a small bowl add beaten eggs, mashed banana, pumpkin puree, maple syrup and vanilla extract and mix.
- Add the wet ingredients to the dry and combine.
- Pour into an 8x8 lightly greased square pan.
Scatter the top evenly with chocolate chips.
- Bake for 20 minutes.
- After 20 minutes, turn off the oven and let sit for 5 minutes more.
- Let cool for 30 minutes before cutting in to enjoy.
Notes: Store any remaining brownies in the refrigerator in a covered container for up to 5 days.
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Amount Per Serving Calories 266Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 43mgSodium 228mgCarbohydrates 41gFiber 3gSugar 21gProtein 5g
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