The holidays are here and that means unhealthy temptations abound. At 34 weeks pregnant, I’m doing my best to control my cravings but that’s a lot harder this time of year. If I have junk in my house, I’ll eat it. It’s that simple. Most people are the same way. Yet, we all have times where we need a little something to satisfy our sweet tooth and it’s awesome when we can do that guilt-free. If you’re needing something healthy that still tastes yummy, or maybe a dessert to bring to your kid’s school or holiday parties that you know you can eat without feeling horrible, give these pumpkin brownies a try! No, they don’t taste like a brownie from the Ghirardelli store but they also don’t taste like garbage. If I was craving a brownie, this recipe would definitely satisfy me! I was a little skeptical considering how healthy the ingredients are, but I was pleasantly surprised by how good they were and so was my toddler. You know I wouldn’t share them if they weren’t good, so go ahead and whip these up. Be sure to let me know what you think when you do! Happy pumpkin season! 🙂
Pumpkin Brownies
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
  1. 1/3 cup Coconut Flour (I used almond flour as a substitute)
  2. 1/3 cup Cocoa Powder
  3. 1/3 cup Pure Pumpkin Puree
  4. 1/4 cup Coconut Oil (melted)
  5. 2 tsp Pure Vanilla
  6. 4 eggs
  7. 1/2 cup Pure Maple Syrup
  1. Preheat oven to 350°F
  2. Combine coconut flour and cocoa powder
  3. Whisk in the pumpkin, coconut oil, eggs, maple syrup and vanilla extract. Blend well.
  4. Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out clean
  5. Let cool completely before removing from pan
For my Portion Fix/21 Day Fix followers: 1 brownie = 1 yellow treat swap (16 total servings in recipe)

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