These healthy pumpkin brownies are a tasty twist on a classic fall dessert. With pumpkin puree, cocoa powder, and a touch of sweetness, they’re rich and fudgy!
Honestly, who can resist pumpkin treats in the fall? I love that these brownies are both delicious and good for you. Perfect with a cup of warm tea or coffee on a chilly day!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, or make your own by roasting fresh pumpkin. This adds a lovely flavor to the brownies. Ensure it’s pure pumpkin and not pumpkin pie filling!
Nut Butter: Almond butter adds a nice nutty taste, but peanut butter works well too. For nut allergies, try sunflower seed butter for a safe and tasty option.
Sweeteners: Maple syrup gives a great flavor, but honey can be used if you prefer it. Coconut sugar is a lower glycemic option than brown sugar, making it a nice choice for health-conscious bakers.
Flour: Whole wheat flour is nutritious, but for a gluten-free option, use oat flour or almond flour. Each will change the texture slightly but still work great!
Cocoa Powder: Unsweetened cocoa powder is key here. If you want a richer chocolate flavor, consider using dark cocoa powder, but keep the sweetness in mind.
How Do I Make Sure My Brownies Are Fudgy and Not Dry?
The trick to deliciously fudgy brownies is careful mixing and baking. Follow these steps:
- Mix wet and dry ingredients until just combined. Overmixing can lead to tough brownies, so be gentle!
- Check for doneness at 25 minutes. A toothpick should come out with some moist crumbs but not wet batter. If it’s too clean, you may have overbaked them!
- Let the brownies cool completely in the pan. This helps them keep their structure and stay fudgy.
With these tips, you’re set to enjoy a perfect batch of healthy pumpkin brownies! Happy baking!
Healthy Pumpkin Brownies Recipe
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup almond butter or natural peanut butter
- 1/3 cup pure maple syrup or honey
- 1/4 cup coconut sugar or brown sugar
- 1/2 cup whole wheat flour or oat flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional: 1/3 cup dark chocolate chips or chopped walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25-30 minutes to bake. After baking, it’s best to let the brownies cool for an additional 30 minutes. So, in total, you’re looking at about 1 hour to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, prepare your baking pan. Line an 8×8 inch baking pan with parchment paper or give it a light greasing to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), maple syrup (or honey), and vanilla extract. Mix everything together until it’s nice and smooth. This is where the yummy flavors start to come together!
3. Combine the Dry Ingredients:
In another bowl, whisk together the whole wheat flour, cocoa powder, coconut sugar (or brown sugar), baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will give your brownies that rich and delightful chocolatey flavor.
4. Mix Dry and Wet Ingredients:
Now, gently add the dry mixture to the wet mixture. Stir until just combined—be careful not to overmix, or your brownies could come out a bit tough. Fold in the chocolate chips or walnuts if you’re using them!
5. Transfer to the Baking Pan:
Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
6. Bake to Perfection:
Place the pan in your preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick in the center; it should come out mostly clean with a few moist crumbs sticking to it.
7. Cool and Slice:
Once baked, take the brownies out of the oven and allow them to cool completely in the pan before slicing into squares. This helps them firm up and makes them easier to cut!
8. Serve and Enjoy:
Now it’s time to indulge! Serve these healthy pumpkin brownies as a delicious fall dessert. They’re great on their own or with a scoop of your favorite ice cream!
FAQ: Healthy Pumpkin Brownies
Can I Use Fresh Pumpkin Puree Instead of Canned?
Absolutely! Fresh pumpkin puree can be used for a more homemade flavor. Just roast, scoop, and puree the pumpkin until smooth. Make sure to drain any excess moisture for the best results!
How Should I Store Leftovers?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure they’re wrapped well before freezing!
Can I Substitute the Almond Butter?
Yes! You can use any nut or seed butter in this recipe, such as peanut butter, sunflower seed butter, or cashew butter. Just keep in mind that different butters may impart slight flavor changes!
What Can I Use Instead of Whole Wheat Flour?
If you’re looking for a gluten-free option, oat flour or almond flour is a great substitute. Just note that the texture may slightly vary, with oat flour providing a denser brownie and almond flour providing a slightly richer taste.