- 1 1/4 cup pumpkin puree (don't like it? Try sweet potato or banana)
- 2/3 cup almond butter (or any nut or seed butter)
- 1/3 cup cocoa powder (I like Ghirardelli Ground Dark Chocolate)
- 3 Tbsp chocolate protein powder (if you're not a fan of protein powder, you can add more cocoa powder OR 3 Tbsp of Greek yogurt)
- 1 tsp vanilla extract
- 1 tsp instant coffee or espresso powder (you don't taste coffee, it makes the chocolate pop)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 sugar (I like to use dark brown sugar to get that nice toffee flavor, but you can use any type)
Directions:
- Mix together the pumpkin puree and almond butter until combined.
- Add the rest of the ingredients and mix until smooth.
- Let the batter rest for 30 minutes.
- Prepare your pan by spraying with nonstick spray - I use an 8 inch round pan, but you can use a 9 inch round, an 8x8, a 9x9, or even a loaf pan. If you're using a 9x13, you'll need to double the recipe. I also like to line the pan with parchment paper, enough that it's sticking out over the sides of the pan so I can lift the brownies out at the end. This is optional though.
- Pour into the prepared pan and bake at 325 until a toothpick inserted in the center comes out mostly clean with a few crumbs on it.
- Baking time will vary based on the size of your pan - in an 8 inch round, it takes about 25 minutes in my oven.
- Cool completely before frosting (if you're going that route).
If you're not the type to have a ton of spices on hand, you can always use 1 tsp pumpkin pie spice instead.
You can eat these plain, but I like to add pumpkin frosting when I'm really craving something sweet.
Pumpkin Frosting:
Ingredients:
1/2 cup butter - softened
1/4 cup pumpkin puree
2 cups powdered sugar (yep, two cups.)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp nutmeg
Up to 1 Tbsp milk if needed
Directions:
- Mix together the softened butter and pumpkin until combined.
- Add the sugar and cream the mixture for about 5 minutes - it'll lighten in color and get fluffy. By creaming, I mean beat at a pretty high speed with a paddle adjustment. If you don't have a mixer, you can use an electric mixer or cream it by hand - doubles as an arm workout.
- Add the vanilla, cinnamon and nutmeg and mix well.
- If the frosting is too thick, add the milk a little at a time until it reaches the right consistency.
Alternatively, sometimes I make an easy chocolate ganache type frosting instead.
Ingredients:
- 15 oz full-fat coconut cream
- 16 oz chocolate bar (melts better than chips!)
- 1/2 tsp vanilla
Directions:
- Chop up the chocolate bar and place in a heat-proof bowl.
- In a small saucepan over medium-high heat, heat the coconut cream until the edges bubble and the center is steaming.
- Pour the coconut cream over the chopped chocolate and let stand for ~5 minutes. Don't stir.
- After 5 minutes, gently whisk the mixture until smooth - takes about 1-2 minutes.
- Gently whisk in the vanilla.
- Pour over cooled brownies. Stick the brownies in the fridge until the ganache hardens.
By the way: When I say pumpkin puree, I mean pumpkin puree. Don't use pie filling unless you want unnecessary sugar and preservatives!
By Request: Pumpkin Brownies
Brownies but make it healthy.
Ingredients:
- 1 1/4 cup pumpkin puree (don't like it? Try sweet potato or banana)
- 2/3 cup almond butter (or any nut or seed butter)
- 1/3 cup cocoa powder (I like Ghirardelli Ground Dark Chocolate)
- 3 Tbsp chocolate protein powder (if you're not a fan of protein powder, you can add more cocoa powder OR 3 Tbsp of Greek yogurt)
- 1 tsp vanilla extract
- 1 tsp instant coffee or espresso powder (you don't taste coffee, it makes the chocolate pop)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 sugar (I like to use dark brown sugar to get that nice toffee flavor, but you can use any type)
Directions:
- Mix together the pumpkin puree and almond butter until combined.
- Add the rest of the ingredients and mix until smooth.
- Let the batter rest for 30 minutes.
- Prepare your pan by spraying with nonstick spray - I use an 8 inch round pan, but you can use a 9 inch round, an 8x8, a 9x9, or even a loaf pan. If you're using a 9x13, you'll need to double the recipe. I also like to line the pan with parchment paper, enough that it's sticking out over the sides of the pan so I can lift the brownies out at the end. This is optional though.
- Pour into the prepared pan and bake at 325 until a toothpick inserted in the center comes out mostly clean with a few crumbs on it.
- Baking time will vary based on the size of your pan - in an 8 inch round, it takes about 25 minutes in my oven.
- Cool completely before frosting (if you're going that route).
If you're not the type to have a ton of spices on hand, you can always use 1 tsp pumpkin pie spice instead.
You can eat these plain, but I like to add pumpkin frosting when I'm really craving something sweet.
Pumpkin Frosting:
Ingredients:
1/2 cup butter - softened
1/4 cup pumpkin puree
2 cups powdered sugar (yep, two cups.)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp nutmeg
Up to 1 Tbsp milk if needed
Directions:
- Mix together the softened butter and pumpkin until combined.
- Add the sugar and cream the mixture for about 5 minutes - it'll lighten in color and get fluffy. By creaming, I mean beat at a pretty high speed with a paddle adjustment. If you don't have a mixer, you can use an electric mixer or cream it by hand - doubles as an arm workout.
- Add the vanilla, cinnamon and nutmeg and mix well.
- If the frosting is too thick, add the milk a little at a time until it reaches the right consistency.
Alternatively, sometimes I make an easy chocolate ganache type frosting instead.
Ingredients:
- 15 oz full-fat coconut cream
- 16 oz chocolate bar (melts better than chips!)
- 1/2 tsp vanilla
Directions:
- Chop up the chocolate bar and place in a heat-proof bowl.
- In a small saucepan over medium-high heat, heat the coconut cream until the edges bubble and the center is steaming.
- Pour the coconut cream over the chopped chocolate and let stand for ~5 minutes. Don't stir.
- After 5 minutes, gently whisk the mixture until smooth - takes about 1-2 minutes.
- Gently whisk in the vanilla.
- Pour over cooled brownies. Stick the brownies in the fridge until the ganache hardens.
By the way: When I say pumpkin puree, I mean pumpkin puree. Don't use pie filling unless you want unnecessary sugar and preservatives!