Enjoy these Healthy Pumpkin Brownies that are perfect for fall! They mix rich chocolate flavor with the cozy taste of pumpkin and spices. Plus, they’re made without the guilt!
Who knew brownies could be healthy? I like to sprinkle some nuts on top for a little crunch. They’re a great snack or dessert any time of day—just don’t blame me if they disappear quickly! 😄
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If fresh pumpkin is available, you can roast and puree it, but the canned version is much easier!
Maple Syrup or Honey: Both work well for sweetness. If you prefer a lower-calorie sweetener, you might try agave syrup or a sugar substitute, but adjust the amount based on sweetness preference.
Coconut Oil: This adds a lovely richness, but you can substitute with any neutral-flavored oil like vegetable or canola oil. If you need a dairy replacement, melted butter can also work, although it’s not vegan.
Whole Wheat Flour or Oat Flour: Using whole wheat flour gives a nice texture and extra nutrients, but oat flour is gluten-free for a healthier option. You can make oat flour at home by blending rolled oats until finely ground.
Cocoa Powder: I recommend unsweetened cocoa powder for a deep chocolate flavor. If you’re out, you can use carob powder for a different taste, but it will alter the brownie flavor.
How Do I Make the Best Brownie Batter?
The batter is crucial to achieving moist and delicious brownies. Here’s what to pay attention to:
- Mix wet ingredients in one bowl and dry in another to ensure even blending. Combining them just before baking is key—do not overmix, as this can make the brownies dense.
- Use a whisk for wet ingredients and a spatula for dry ingredients to incorporate everything gently.
- It’s okay for some flour to be visible when combining; this helps keep them soft and fudgy. The folding in of chocolate chips or nuts should be light and careful.
Following these steps will help you achieve the best texture and flavor out of your Healthy Pumpkin Brownies!
Healthy Pumpkin Brownies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup or honey
- 1/4 cup coconut oil, melted (or any neutral oil)
- 2 tsp vanilla extract
- 3/4 cup whole wheat flour or oat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup dark chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and an additional 25-30 minutes for baking. Prepare for about 35-40 minutes total, plus some time to cool before cutting. Once chilled, you can enjoy these delicious brownies!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, line an 8×8 inch baking pan with parchment paper or lightly grease it to prevent sticking. This makes your brownies easier to remove once they’re baked!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup or honey, melted coconut oil, and vanilla extract. Whisk everything together until the mixture is smooth and well-combined—this should take just a minute or so!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the whole wheat or oat flour, cocoa powder, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Sifting helps prevent clumps and ensures even mixing of the ingredients.
4. Mix It All Together:
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until everything is just combined—be careful not to overmix, as this can make your brownies tough!
5. Add Chocolate Chips or Nuts:
If you’re using dark chocolate chips or chopped nuts, fold them into the batter now. This adds a delightful texture and extra flavor to your brownies.
6. Bake the Brownies:
Pour the brownie batter into your prepared baking pan, spreading it evenly. Place it in the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Slice:
Once baked, remove the brownies from the oven and let them cool completely in the pan. Once cool, lift them out using the parchment paper and cut them into squares.
8. Enjoy!
Your delicious, healthy pumpkin brownies are ready to serve! Enjoy them as a delightful fall treat. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Happy baking!
Frequently Asked Questions (FAQ) About Healthy Pumpkin Brownies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to roast and puree the fresh pumpkin until smooth. You’ll need about the same amount as what the recipe calls for (1 cup). Keep in mind that canned pumpkin is often more convenient and saves time!
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator where they can last for up to a week. You can also freeze brownies for up to 3 months—just wrap them well to prevent freezer burn!
Can I Substitute the Maple Syrup with Another Sweetener?
Absolutely! Honey is a great substitute if you’re looking for something different. For a lower-calorie option, consider using agave syrup or a sugar substitute like stevia or erythritol. Just remember that some substitutes may alter the flavor slightly, so adjust to taste!
What Can I Use Instead of Coconut Oil?
If you don’t have coconut oil on hand, feel free to use any neutral oil, like canola or vegetable oil. You can also use melted unsalted butter for a richer flavor, although it’s not dairy-free if that matters for your dietary preferences!
