Pumpkin Brownies Recipe
Introduction
These pumpkin brownies offer a deliciously moist and fudgy twist on the traditional brownie by incorporating pumpkin puree and almond butter. Perfect for autumn or any time you crave a rich, chocolatey treat with a hint of seasonal flavor.
Ingredients
- ¾ cup (180 g) pumpkin puree
- ⅓ cup (80 g) almond butter (creamy, or preferred nut butter)
- 4 tbsp (60 g) maple syrup (or honey)
- ¼ cup (30 g) cocoa powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- Chocolate chips (optional, quantity as desired)
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper for easy removal.
- Step 2: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, cocoa powder, vanilla extract, and salt. If using chocolate chips or other mix-ins, add them now.
- Step 3: Whisk the ingredients thoroughly until you achieve a smooth batter with no lumps.
- Step 4: Pour the batter into the prepared pan and spread it evenly using a spatula.
- Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the brownies are set and no longer raw inside. Allow to cool completely at room temperature before slicing into squares.
Tips & Variations
- For extra richness, try stirring in chopped nuts or dried cranberries along with the chocolate chips.
- Substitute almond butter with peanut butter or cashew butter to change the flavor profile.
- Make sure not to overbake; the brownies should remain moist and slightly fudgy in the center.
Storage
Store the pumpkin brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. Reheat briefly in a microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is a convenient option as long as it’s plain pumpkin without added spices or sugars.
Are these brownies gluten-free?
Yes, this recipe contains no flour and is naturally gluten-free, making it suitable for those with gluten sensitivities.
PrintPumpkin Brownies Recipe
These Pumpkin Brownies are a deliciously moist and fudgy treat made with pumpkin puree and almond butter, sweetened naturally with maple syrup. Perfectly balanced with cocoa powder and a hint of vanilla, they offer a healthier twist on classic brownies with the option to add chocolate chips for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 35 to 40 minutes
- Yield: 9 brownies (3×3 grid) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Brownie Batter
- ¾ cup (180 g) pumpkin puree
- ⅓ cup (80 g) almond butter (creamy or preferred nut butter)
- 4 tbsp (60 g) maple syrup (or honey)
- ¼ cup (30 g) cocoa powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- Chocolate chips (optional, quantity as desired)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper for easy removal.
- Mix ingredients: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and cocoa powder. If you want to add chocolate chips or other mix-ins, add them now. Whisk or stir the mixture well until it forms a smooth, uniform batter.
- Prepare baking pan: Pour the brownie batter into the prepared pan and spread it evenly using a spatula to ensure uniform thickness.
- Bake brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check the brownies by inserting a toothpick near the center; it should come out mostly clean with a few moist crumbs but no wet batter.
- Cool and serve: Remove the brownies from the oven and let them cool completely at room temperature in the pan. Once cooled, slice into squares and serve.
Notes
- Ensure the pumpkin puree is plain, not pumpkin pie filling which contains added spices and sugars.
- Almond butter can be substituted with any nut or seed butter of your choice.
- Maple syrup or honey can be adjusted based on desired sweetness.
- For a fudgier texture, slightly underbake and for more cakey brownies, bake closer to 30 minutes.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Keywords: pumpkin brownies, gluten free brownies, healthy brownies, almond butter brownies, pumpkin dessert, maple syrup sweetened brownies
