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By: Sarah Anderson

If you put pumpkin in brownies, does that make it a vegetable? We say definitely yes. With pumpkin season in full swing and the return of pumpkin-spice-everything, we thought it better to join in. Real pumpkin purée and pumpkin pie spice blend are used in these fudgy, gluten-free brownies for a fall twist.

Pumpkin purée adds moisture to the brownies and also a boost of vitamin A in the form of beta-carotene (a bonus for your skin), along with vitamins K and C and potassium. You can either roast your own pumpkin and scoop out the flesh for a fresh purée or use a canned version. Be sure to save any excess pumpkin purée for your smoothies, a face mask or some muffins.

RELATED: Peppermint Mocha Latte Recipe

If you have followed a gluten-free or Paleo diet for some time, you likely have most of these ingredients on hand. Baking gluten free can be tricky, but we’ve already done the hard work of determining the amount of flours and sweeteners needed, so bake these to your heart’s desire. These pumpkin brownies are fudgy, faintly sweet, and would pair perfectly with a cup of espresso or almond milk. Or an Oat Milk Latte if you’re feeling extra fall-y.

We added in our Mocha Collagen Creamer for extra creaminess found in coconut milk. Our Mocha Collagen Creamer is dairy free, Paleo and Whole30® approved with zero added sweeteners. You can use any of the Collagen Creamers, as all the flavors would complement the flavor profile of these pumpkin brownies.

RELATED: Spring Forward with These Lemon Poppy Seed Cupcakes

For extra fanciness, top these gluten-free pumpkin brownies with coconut whipped cream, pumpkin cream cheese spread or melted dark chocolate.

pumpkin brownies

Paleo Pumpkin Brownies

Serves 12

Ingredients:

  • ¾ C pumpkin purée
  • ¼ C maple syrup
  • ½ C coconut sugar
  • 2 eggs
  • 1 t vanilla extract
  • ¾ C almond flour
  • 2 scoops Vital Proteins Mocha Collagen Creamer
  • ¼ C tapioca flour
  • ½ C cacao powder
  • 2 t pumpkin pie spice
  • ⅓ C chocolate chips

Directions:

  1. Preheat oven to 350 F. In a mixing bowl, whisk together pumpkin puree, maple syrup, coconut sugar, eggs and vanilla extract.
  2. Add in almond flour, Mocha Collagen Creamer, tapioca flour, cacao powder and pumpkin pie spice until well combined.
  3. Fold in chocolate chips.
  4. Line an 8×8 dish with parchment paper or grease liberally with coconut oil.
  5. Pour batter into the dish and bake for 20-25 minutes. Brownies will be fudgy, so let cool for a few minutes before slicing.
  6. Top with your favorite brownie topping like coconut whipped cream, pumpkin cream cheese spread or more melted chocolate.