Healthy Flourless Pumpkin Brownies (vegan, gluten-free, paleo, oil-free, refined sugar free)
These healthy flourless pumpkin brownies are SO delicious and just require a few pantry ingredients, like pumpkin! It only takes ONE bowl to make and let’s be honest, homemade is always better than any box mix. They are insanely fudgy, chocolatey, and secretly healthy too!
I don’t know about you, but I always have a can of pumpkin laying around in my pantry and what better time to put that can of pumpkin to good use. You wouldn’t even know these brownies can be eaten for breakfast, as a post workout snack, or as a dessert. They are packed with protein, lower in carbs, vegan, gluten-free, paleo, oil-free, and refined sugar free. There is no flour in these brownies! Even though they are made with good for you ingredients, it still tastes like an indulgent treat!
If I didn’t tell you there was pumpkin in this brownie, you’ll probably never know. The pumpkin is in there mostly for moisture, texture, and is what makes these brownies insanely fudgy without adding any oil. Also, pumpkin is really nourishing and high in potassium, vitamin C, vitamin E, iron, and folate! I love cooking and baking with pumpkin because of how nutrient dense it is. When you don’t add any pumpkin spice, you can’t taste it at all in baked goods!
I topped these brownies with a yummy cashew butter salted caramel glaze. It is totally optional, but I promise you that you will love it! Don’t worry, it is also super easy to make and is finger licking good! Love the hint of salt to balance out the sweet.
Place these in the fridge overnight and they will be even fudgier. I would highly recommend placing them in the fridge before slicing so they can set more and make it easier to slice. I’m always on team fudgy over cakey brownies, but that’s just my personal preference. If it’s not fudgy, it’s not a brownie! 🙂 They are so easy to make and such a crowd pleaser!
If you make these healthy flourless pumpkin brownies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment and rating below too! Happy baking!
Healthy Flourless Pumpkin Brownies (vegan, gluten-free, paleo, oil-free, refined sugar free)
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1 cup canned pumpkin puree
- 2/3 cup natural almond butter (or peanut butter/any nut or seed butter works)
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/2 cup cacao powder (or cocoa powder)
- 1/2 cup non-dairy chocolate chips/chunks, plus more for topping
salted caramel glaze (optional)
- 1/4 cup cashew butter
- 1 tsp coconut oil
- 2 Tbsp pure maple syrup
- 1/4 tsp sea salt (more if you like it saltier)
Instructions
- Preheat oven to 350 degrees F. Line with parchment paper or grease well an 8×8 square baking pan.
- In a large bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken. Then add the pumpkin puree, almond butter, maple syrup, coconut sugar, vanilla, and salt. Stir with a spatula until combined and smooth.
- Add the baking powder and cacao powder. Stir until well combined. Fold in the chocolate chips. Pour batter in the prepared pan, sprinkle more chocolate chips on top if you want.
- Bake for 25-30 minutes or until toothpick comes out mostly clean. Let it cool completely before slicing. It will firm up even more as it sits and cools. Enjoy! Store in the fridge (this helps it firm up more and makes it easier to cut too!).
- To make the salted caramel glaze, add all ingredients to a small bowl. Place in the microwave for 15 seconds, or until coconut oil is melted. Stir until smooth. Drizzle on top of brownies right before serving.
I’m excited to try this recipe! Just curious—can I swap sweet potato for pumpkin? Also, would honey work instead of maple syrup? I don’t have cashew butter, but I do have coconut butter; would that be a good substitute?
Hi! I think the sweet potato would work great and I think honey should work too. For the cashew butter, I would use another nut butter like almond butter, peanut butter, or even tahini (if nut free). Let me know how it goes!