These ultra-fudgy, moist brownies are probably one of the best healthy pumpkin brownies I have ever tried! You would honestly think that they were packed with sugar, chocolate, butter and all the things in a traditional brownie recipe because of how rich and chocolatey they taste! The best part about this recipe is that it is refined sugar free, gluten-free and the ultimate low-calorie brownie!!
Healthy Pumpkin Brownie Calories
Let’s start out with HOW INSANELY LOW these calories are! I have to confess, the inspiration from this recipe came from when I made my ‘Low Calorie Chocolate Mousse’ recipe and had some leftover sitting in the fridge. Mik doesn’t like chocolate mousse ( he hates smooth textured things). I decided to get creative in the kitchen and see what would happen if i tried baking it! I added a bit of this, and a bit of that (to make it more brownie like), placed it in the oven and BOOM!
These ultra-fudgy gooey brownies were created! At only 47 calories per brownie, this is an absolute game changer.
Healthy Pumpkin Brownie Recipe
Pumpkin…..in brownies? Are you for real?
Now it’s no secret that I LOVE baking with vegetables! Not to hide them or anything ( we all know I love my veggies), but because they often add the most delicious texture! My zucchini brownies were SUCH a hit, & my sweet potato brownie remain as being one of the most popular recipes on the blog.
Pumpkin is one of my favourite vegetables. I can’t get enough of it; it is a low-calorie sweet vegetable that just tastes so comforting. I like it in both sweet and savoury dishes, and now it has officially made it to the top of my baking ingredients!
Are the Pumpkin Brownies Flourless?
When you look at this recipe, you may be a tad confused! Where is the flour? Well babes, that’s the secret to getting these brownies to be fudgy. No flour needed in this recipe!
However, because of this. The brownies have to be refrigerated for a minimum of 2 hours to firm up after baking. I know- it’s super annoying not being able to tuck in straight away, but I promise you it is totally worth the wait! EVEN BETTER if left overnight, as I find the flavours really develop and the brownie tastes so much better!
How To Make Pumpkin Brownies
Pumpkin Puree: Canned works well or you can make your own by steaming pumpkin and blending it in a high speed blender
Cocoa Powder: For that rich chocolatey flavour
Granulated sweetener of choice: I used a calorie free monk fruit sweetener, but any granulated sugar could work.
Egg: Can be replaced with a chia egg if vegan
Melted Chocolate : Refined sugar free if you want the recipe to be, but I used normal plain milk chocolate. Can be replaced with nut butter of choice
Baking Powder: Essential for it to rise slightly
Vanilla extract: For an extra vanilla taste
Mix all ingredients in a mixing bowl
Bake in oven. Once cooked through allow to cool for 20 minutes, then place it in the fridge for a further 2+ hours.
Slice into squares and enjoy!
5 Pumpkin Brownie toppings!
Delicious as is, but if you’re looking for something a little extra- give these topping choices a try
Milk Choc Chip: Top with some milk chocolate chips of choice
Rainbow: Top with some sprinkles of choice
Cinnamon: Lightly dust with some cinnamon
Dark Chocolate Chip: Top with some dark chocolate chips of choice
Bounty: Top with some dessicated coconut
Healthy Pumpkin Brownies