These Healthy Pumpkin Brownies are a wonderful treat for fall! With rich pumpkin, cocoa, and a hint of spice, they’re moist and delicious without being overly sweet.
You can enjoy these brownies guilt-free—perfect for dessert or a cozy afternoon snack. I love to have them warm with a sprinkle of nuts on top. It feels like a hug in every bite! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This gives the brownies their moisture and flavor. Always choose 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices. You can substitute with sweet potato puree in a pinch.
Coconut Oil: I love the rich flavor coconut oil adds to the brownies. If you don’t have it, melted butter or any neutral oil like canola works just fine.
Sweetener: Maple syrup adds a nice earthy sweetness. If you want a lower-calorie option, you can use agave syrup, honey, or even a sugar substitute like stevia, just check for equivalent measures.
Flour: Whole wheat flour offers more fiber than all-purpose flour. If gluten is a concern, oat flour or a gluten-free blend can be great substitutes.
Chocolate Chips: Dark chocolate chips not only provide a rich taste but also some antioxidants. You can reduce sugar by using unsweetened chocolate chips or leave them out altogether for a lower-calorie treat.
How Do You Make Sure Your Brownies Are Moist?
To achieve moist brownies, watch a few key steps! First, the pumpkin puree acts as a natural binder and keeps things soft. To ensure they don’t dry out, avoid overmixing the batter. Just blend until the flour is incorporated.
- Keep an eye on your baking time. Insert a toothpick into the center—if it comes out with some moist crumbs, they’re done.
- Let the brownies cool completely before cutting. This helps them set up and stay fudgy.
These tips will help you bake brownies that are irresistibly moist! Enjoy making them this fall! 🍂
How to Make Healthy Pumpkin Brownies for Fall
Ingredients You’ll Need:
For the Brownies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup coconut oil or melted coconut oil
- 1/2 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour or oat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup dark chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prep and then another 25-30 minutes to bake. Once baked, allow the brownies to cool before serving, which can take about 10-15 minutes. In total, you’re looking at about 45-55 minutes to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to make sure your brownies bake evenly. Prepare an 8×8 inch baking pan by greasing it lightly or lining it with parchment paper, making it easier to lift out the brownies later.
2. Mix Wet Ingredients:
In a large bowl, mix together the pumpkin puree, eggs, coconut oil, maple syrup, and vanilla extract. Use a whisk or a fork to combine everything until the mixture is smooth and creamy. This will help to incorporate air into the mixture for fluffier brownies!
3. Combine Dry Ingredients:
In another bowl, sift together the whole wheat flour, cocoa powder, baking soda, salt, cinnamon, nutmeg, and cloves if you’re using them. This helps to remove any lumps and ensures that the spices and baking soda are evenly distributed.
4. Mix It Together:
Carefully add the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay! This keeps the brownies soft and fudgy.
5. Add Chocolate Chips or Nuts:
If you want to make your brownies extra special, fold in the dark chocolate chips or chopped nuts at this stage. They add a wonderful texture and flavor!
6. Pour and Spread the Batter:
Pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly across the pan so they cook uniformly.
7. Bake Your Brownies:
Now it’s time to bake! Put the pan in the oven and bake for 25-30 minutes. Start checking at the 25-minute mark. Insert a toothpick in the center—if it comes out with a couple of moist crumbs, they’re ready!
8. Cool and Cut:
Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. Once they are completely cool, lift them out using the parchment paper and cut them into squares.
9. Enjoy Your Treats:
Your healthy pumpkin brownies are ready to be enjoyed! They’re perfect for a fall-themed dessert. Store any leftovers in an airtight container at room temperature for up to 3 days, or pop them in the fridge for longer freshness.
Happy baking and enjoy your delicious, healthy fall treat! 🍂
FAQ for Healthy Pumpkin Brownies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, make sure to roast and puree it until smooth. You’ll need about 1 cup of pureed fresh pumpkin, and remember to let it cool before mixing it with the other ingredients.
Can I Substitute the Coconut Oil?
Yes, you can substitute melted butter or any other neutral oil like canola or vegetable oil in the same measurement. This will slightly change the flavor but will still yield delicious brownies!
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. They can also be frozen for up to 3 months—just thaw them at room temperature before enjoying!
Can I Make These Brownies Vegan?
Yes! To make these brownies vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Let it sit for a few minutes to thicken before adding it to the batter. Enjoy the changes!