Gooey Healthy Pumpkin Brownies

These gooey fudgy and moist Pumpkin Brownies are the best dessert for fall. Made with almond four, this easy pumpkin brownie recipe is Paleo, Gluten-Free, Dairy-Free and can be made Keto.

 

 

These fudgy paleo pumpkin brownies are the perfect fall twist to my original Gooey Ooey brownies. with only a handful of ingredients, this recipe is not only paleo, grain free, and low carb, it can also can be easily made Keto.

Rich chocolate paired with warm pumpkin spices -.Are you ready for all things pumpkin yet?

I know I am.

 

How to Make Healthy Pumpkin Brownies from Scratch

 

 

Who needs boxed brownie mix when you can make this moist and healthy version in one bowl under 30 minutes? Seriously, it’s that easy.

Even better? There are a few alternatives that you can make to this pumpkin brownies recipe to accommodate dietary restrictions and taste preferences.

 

First of all, the ingredients you need to make the best healthy pumpkin brownies:

• Eggs
• Coconut oil
• Maple Syrup
• Pumpkin Puree
• Cocoa Powder (or cacao powder)
• Almond Flour
• Chocolate Bars or chips of your choice
• Pumpkin Spices
• Sea Salt
• Baking soda (optional)

 

Note:

For this pumpkin brownies recipe, you can either make your own pumpkin puree or purchase canned ones. If you do decide to purchase canned pumpkin puree, make sure you are buying “Pumpkin Puree” not “Pumpkin Pie Purre” which contains additional sweeteners and spices in addition to pumpkin

 

How to Make your Own Pumpkin Puree?

 

 

If you are feeling super domestic, try making pumpkin puree yourself! It does taste better than store-bought ones. And you get to toast the pumpkin seeds afterwords, a bonus!

First, cut off the cord of a sugar pumpkin. Bake it in the oven at 375 F for at least an hour or until a fork can poke through.

Second, cut the cooled pumpkin in half. Once it’s cool enough, scoop out the pumpkin seeds (save these for later..you can toast them for a crunchy snack)!

Then use a spoon to scoop the pumpkin out of its skin. Blend in a high speed blender or food processor until puree texture.

 

Tips and Tricks for the best Healthy Pumpkin Brownies

 

 

Here are a few tips and tricks to get the most perfect gooey pumpkin brownies on the first try.

 

1. Melt the Chocolate

I used a double pot method to melt the chocolate. You can certainly melt it in the microwave, but it’s easier to control the temperature and texture using a stovetop method.

2. Pumpkin Swirl

In order to get that pumpkin swirl on top, fold in the pumpkin puree at the end instead of mixing it in with the brownie batter.

3. Chocolate and Sea salt

Sea salt. Always! It pairs seamlessly with chocolate. whenever I make these chocolate brownies, my friends’ first reaction is always, “That sea salt on top though!”. Quite the showstopper.

4. Baking Soda

If you prefer super gooey and fudgy brownies, you can omit the baking soda altogether.

5. Baking Time

I baked these for exactly 24 minutes at 350 degrees F. However, every oven is different. I recommend starting with 20 minutes and use a toothpick to test how done the center of the brownies are. My toothpick came out just slightly wet, so I know it’s not totally raw but also not overcooked.

How to make Keto-Friendly Pumpkin Brownies

In order to make Keto friendly pumpkin brownies, you can substitute the maple syrup used in this recipe with Keto approved sweetener, such as monk fruit extract, monk fruit sweetened maple syrup.

Finally, now scroll down to check out the full recipe and direction for the best healthy pumpkin brownies. You will love how gooey, fudgy and moist this pumpkin brownie is. You are not going to believe it is healthy and guilt-free – paleo, gluten-free, and keto.

 

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

 

 

 

 

 

You May Like These Recipes:

1. Gooey Fudgy Paleo Brownies

2. Flourless Paleo Sweet Potato Brownies

3. Pumpkin Cookie Ice Cream Sandwich