This month for the Recipe Redux, we were asked to create something with orange in it, for fall!
I love fall! Actually, I love all the seasons, but I love the briskness of fall, and the changing of seasons. Where I live, we don’t get fall for very long; it turns from fall to winter pretty quickly!
I love pumpkin, so I decided to create an almond flour brownie with pumpkin in it. This recipe started like most of mine do .. I was looking for something specific in a brownie (not a lot of sugar, almond flour, and not a lot of eggs) and I couldn’t find anything online that fit! So, I came up with this. The first time I substituted applesauce for the pumpkin. This is the pumpkin version!
Pumpkin Brownies
Print this recipe!
1 cup almond flour
1 tsp baking soda
dash salt
1/4 cup cocoa powder
1/4 cup honey
1/2 cup pumpkin puree
3 eggs
1/4 cup coconut oil
1/4 cup chocolate chips
2 tbsp pumpkin seeds
Preheat the oven to 350 degrees. Grease an 8×8 pan with nonstick spray or coconut oil. My 8×8 pan was already being used, so I used a round cake pan!
In a medium bowl, combine all the dry ingredients. Add in the wet ingredients. Stir well. Add in the chocolate chips and pumpkin seeds.
Note: I used the coconut oil in a semi-solid state. It was about 73 degrees in my house, so it wasn’t completely solid, but not completely melted. It worked well!
Bake for 25 minutes at 350 degrees.
Remove from oven and let cool before you cut!
If you want this sweeter, add more honey (or sweetener of your choice). I used a scant 1/4 cup of honey. (Note, need to get more!) These brownies have a cake like texture, but both myself and my husband loved them! I think the chocolate chips added a little extra sweetness as well.
I like the crunch of the pumpkin seeds in the brownies, but you can leave them out if you want.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Check out the other Recipe Redux posts!
Hi Jane; nice to meet a fellow Coloradan! I found you through Lea Ann’s blog; she and I have known each other for years and she’s also in a group I started for Denver area food bloggers. Just want to say Hi!
Barbara | Creative Culinary recently posted..Caramel Apple Cider Cocktail
Hi back! Thanks for stopping by! I just love Colorado … I am originally from IL, and have always said — no way I am ever moving back!
And I’m from Missouri so I know EXACTLY what you are saying. I didn’t know people went through summers without dripping sweat nonstop each time they ventured outdoors in the summer until I loved to Colorado.
Barbara | Creative Culinary recently posted..Caramel Apple Cider Cocktail
I love the idea of pumpkin and brownie in the same recipe. I’m a brownie fan. And I loved that you used the seeds for the “crunch”. Great idea.
Lea Ann recently posted..Mushroom Bread Appetizer
I love the crunch factor!
I’m making these for Bible study tonight!! I’m serious… you need to come out with a cookbook. When can I pre-order??
Brittany (Delights and Delectables) recently posted..Get Fit With Me: Pilates Style
You are too sweet
What an awesome combo! I just wish it would be fall here already, it is still too hot! Have a great week.
Rhonda recently posted..Pork and Poblano Stew
Are you serious? lol!
Very cool, Jane! I love that you can create a recipe after what you’re wanting out of it and it turns out good. When I try that, I have to make it like 10 times and then give up b/c it’s never right-lol! Rock on! These do sound so good.
Veronica recently posted..An Online Bake Sale for Suzie
Hi, found your site through ‘recipe redux’. This recipe looks lovely. I am trying to cut out dairy so too many eggs for me. I’m gonna try subbing them with Chia egg. Would you be so kind and tell me how you make pumpkin puree? Thank you
Hi Avril! I actually used canned pumpkin, BUT it is so easy to make your own pumpkin puree! I did it last year all the time, until I got lazy!
Depending on the size of your pumpkin, cut it in pieces. I would cut it in half, then the halves in half, etc, until they are small enough to handle pieces. Scoop out the seeds (you can roast them too to make your own roasted pumpkin seeds – delish! ). You want a rather warm oven, so I would preheat to 350F/205ishC. Place the pumpkin pieces on a baking sheet and cover with foil. Cook about an hour … or until you can easier poke with a fork. Let it cool, and then scoop out the pumpkin from the skin. You can mash it with a fork, or place in a blender to puree it. If you need to add a little water to the pumpkin to make it smooth, that is ok. If you have a large pumpkin, just place the puree in baggies, and freeze until you are ready to use it. I hope this helps!
Thanks for posting those directions Jane. I have two pumpkins and once they serve their purpose as outdoor decor perhaps I’ll make my own puree.
A twist on a classic brownie recipe–perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spice
Sabrina recently posted..Welcome to Executive Landscape Designs
Hi Jane. Aren’t pumpkins the best. Thanks so much for the pumpkin seed in the brownie idea!!! That would add fantastic texture! Hope you have a wonderful Monday!!!
RozRoz@weightingfor50 recently posted..Pumpkins o’ plenty
I would have never thought to add pumpkin to brownies – I am going to try this and see if my husband notices!
Biz recently posted..Classic French Toast
haha, I don’t think he will! I couldn’t taste it in the brownies. I think if you added some spices (cinnamon, cloves, etc) you probably would, but honestly I couldn’t!
These look good, but three eggs??? That’s alot of eggs. It I did this, I would substitute egg whites or egg beaters. My body doesn’t digest the yolk of eggs to well these days. However, I do like the idea of substituting honey for sugar, though I am not afraid of eating sugar, but I’m always conscience of how much fat I intake into my body.
Mara recently posted..Are You Calm?
Sorry to hear that Mara. I love eggs! With the almond flour, it really does need that many eggs to make the consistency. If you did this with whole wheat flour, you could use egg whites or less eggs, or none at all!
This sounds very good!! Your pictures are great too
You are so sweet!
Thank you!
Oooh – these look really good. I never think to add pumpkin with chocolate but I sure will in my next batch of brownies!
Thanks
It is a little bit of hidden veggies (pumpkin is a veggie, right??) that no one knows about!
I love chocolate in all forms! Do you make your own almond flour or do you buy it. I found almond meal at Trader Joes but I have read that it doesn’t work in all recipes as its not as fine as almond flour.
Tami @Nutmeg Notebook recently posted..Favorite Food Finds & Gadgets
Unfortunetely, I don’t have a Trader Joes near me. I buy my almond flour from Honeyville Grain. I sign up for their coupons, and get the 5 lb bag. It lasts a while, and I love the flour! Perfect consistency!
I love the idea. This would be my next brownie recipe. They look absolutely tempting.
Angie@Angie’s Recipes recently posted..Black Venus Rice Salad with Roasted Sweet Potatoes and Pistachios
Adding pumpkin seeds is such a great idea! I love little salty crunchy bits in brownies.
Alex @ Brain, Body, Because recently posted..More animals!
I totally want to try this combination! Maybe even add some nuts to camouflage the pumpkin seeds! No one would ever know!