Pumpkin Nut Butter Brownies
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One of my favorite easy recipes for a healthy treat, these yummy Pumpkin Nut Butter Brownies are gluten-free, dairy-free, and Paleo. They’re a staple at my house!
Almond butter adds protein, while pumpkin puree adds veggie power. You won’t even notice the pumpkin!
Pro tip: I always double the recipe and add chocolate chips on top.
This recipe is simple enough for my kids to make on their own, which is another plus.
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Pumpkin Nut Butter Brownies
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 9-12 brownies
Description
Pumpkin Nut Butter Brownies are one of my go-to recipes for a healthy treat. Almond butter adds protein, while pumpkin puree adds veggie power. You won’t even taste the pumpkin!
Ingredients
- 1½ cup almond butter
- ¾ cup canned pumpkin
- 1 egg
- ¼ cup raw honey
- 1 TB vanilla
- 1 tsp baking soda
- ⅓ cup cocoa powder (raw & organic)
- chocolate chips (optional)
Instructions
- Preheat oven to 350°.
- Combine all ingredients in a food processor and mix well.
- Pour into greased 8×8 pan. (Use a 9×13 pan for a doubled recipe.)
- Bake 15-20 minutes. (Bake 25-30 minutes for a doubled recipe.)
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12 responses to “Pumpkin Nut Butter Brownies”
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I made these a while back, waiting for the perfect time to pull them out (they are a favorite here but we don’t eat dessert often). This morning I pulled them out, gave each of the kids a large slab, put two large scoops of raw, homemade ice cream on it, and then drizzled it with a homemade, healthy “Magic Shell”. They were in heaven! And I knew every crumb was good for them!
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Diana, sounds delicious!
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Looks amazing… Do you regularly buy any ingredients online… I would love a post about where/what you purchase online.
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Will you find out for us how to make the magic shell topping please?
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http://alphamom.com/family-fun/food-home/july-is-national-ice-cream-month-aww-yeah/
Hi, Heather. This link should take you to the page where I found the “Magic Shell” recipe. The only modification I made (although I’m not entirely sure what the unhealthy stuff tastes like!), is that I added a bit of sea salt. Flavor really popped with that addition! Have also entertained adding peanut butter instead of(?) the coconut oil some day!
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One more thought about the Healthy “Magic Shell”. We had a glass bottle that is perfect for it–tall and thin. It warms up pretty quickly with hot tap water, sitting in a bowl of water or brought slowly to heat in a pan of water on the stove. We choose not to microwave things any longer.
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I’m just curious – why blended in a food processor? Is it for the air forced into the batter, keeping it from being too dense perhaps? (a bowl is easier to clean than a processor! so lazy am I)
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Mixing it in a bowl is fine, too. I often do it that way. 🙂
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Yahoo! Well if I get a brick from it, I’ll know it could be better 😉 I’m gonna give it a whirl soon. Thanks for sharing!
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These were soooo good! As someone who had never had a gluten free/refined sugar free brownie, I was a little skeptical, but it tasted so great! You totally couldn’t tell it was a healthier version, but I’m so glad it was. Definitely on my list of favorites now.
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You don’t even taste the pumpkin, right? So glad you liked them, Rachael!
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Exactly! Just made them again tonight 🙂 The perfect treat right now to make when I am having a sweet pregnancy craving but want to keep it healthy.
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