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 1x
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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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!
Diana, sounds delicious!
Looks amazing… Do you regularly buy any ingredients online… I would love a post about where/what you purchase online.
Will you find out for us how to make the magic shell topping please?
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!
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.
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)
Mixing it in a bowl is fine, too. I often do it that way. 🙂
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!
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.
You don’t even taste the pumpkin, right? So glad you liked them, Rachael!
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.