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Flourless Pumpkin Brownie

Today we're making a gluten free pumpkin brownie with no refined sugars. Easy to make and so good!
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Course: Dessert, Snack
Cuisine: American
Keyword: pumpkin brownie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 138kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Oven
  • 1 Medium bowl
  • 1 whisk and wooden spoon
  • 1 8 x 8 baking pan

Ingredients

  • 1 cup pure pumpkin puree
  • 1/4 cup natural peanut butter
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 cup chocolate chips
  • 1 pinch sea salt

Instructions

  • Preheat the oven to 350 F. Line baking pan with parchment paper.
  • In a medium bowl, add pumpkin, peanut butter, eggs, maple syrup and vanilla. Stir with a wooden spoon or whisk to mix.
  • Add coconut flour, baking soda and stir to mix. Add cocoa powder and stir to mix.
  • Add in chocolate chips.
  • Transfer batter to prepared baking pan. Bake for 22-25 minutes.

Notes

Be sure to use pure pumpkin (not pumpkin pie filling) with no added sugar. 
Be sure to use natural runny peanut butter with no added sugar or hydrogenated oils. 
Substitute (runny not hard) tahini for peanut butter for nut free option. 
Substitute oat flour, tapioca flour, or almond flour for coconut flour.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 18.1g | Protein: 4.3g | Fat: 6.2g | Saturated Fat: 2.1g | Sodium: 20mg | Potassium: 4.3mg | Fiber: 3.1g | Sugar: 11.8g