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I love the combination of pumpkin and chocolate. Always have. Especially chocolate chips in pumpkin bread. YUM!
Pumpkin season is in full swing and I have been making all sorts of pumpkin goodies — let’s just say there are more delicious recipes coming your way over the next month! 😉
I had a craving for brownies awhile back and decided that I needed to create a pumpkin brownie recipe. So, this is the result of that venture.
These pumpkin brownies are quite rich and filling, so one small brownie will easily satisfy your cravings. I love adding pumpkin to brownies because it helps make them moist and fudgy. I personally can’t tolerate chocolate, so I use carob powder in these, but cocoa or a combo of both would be equally as delicious.
This recipe is completely grain and gluten-free and, to make it even more inviting for those on a restricted diet, there are dairy-free and autoimmune protocol (AIP) options. Just about everyone can enjoy these, regardless of your eating style.
For those of you who are counting carbs, I don’t normally include the carb counts or other nutritional info in my recipes, but my mom was kind enough to break down the net carbs for this recipe. My dad is on the ketogenic diet to fight colon cancer, so she has been dedicated to helping him keep his carb count low. She calculated these and there are 14 net carbs (carbs minus fiber) per serving. This recipe makes 12 medium-size brownies so you could make the portion size even smaller to lower the carb count or use a different sweetener.
IMPORTANT note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Please read this post where I discuss all the differences between coconut products in an effort to clear up the confusion that is circulating around the Web.
Coupons and Freebies for Pumpkin Brownies Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
Important Note On Gelatin Types
When it comes to gelatin, you don’t want any old gelatin off the supermarket shelves. You want to look for 100% grass-fed gelatin from healthy animals. Just like other animal products, quality is important.
That is why I recommend Vital Proteins Grass-Fed Gelatin products and Perfect Supplements products exclusively. I have compared these brand with other brands on the market and the quality far surpasses anything else I’ve tried. I am thrilled to be one of their affiliate partners and support such great products and companies.
Perfect Supplements offers a grass-fed hydrolyzed collagen (cold-soluble) right now and has a gelatin (hot-soluble) in the works for 2016. Read my review of their product here or watch the video below. You can order their own products via their own site here or on Amazon here.
Want even more pumpkin recipes? Check out all of my pumpkin recipes here!
- 15 oz. pumpkin puree
- 15 oz. coconut cream concentrate or coconut butter
- 1/3 cup maple syrup
- 1/2 cup butter, ghee, or coconut oil
- 3 eggs (for AIP, use gelatin eggs which you can learn about here)
- 1 tbsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. sea salt
- 1/2 cup cocoa powder or toasted carob powder
- 1 tsp. baking soda
- pumpkin seeds
- coconut oil for oiling pan
- Preheat oven to 350 F.
- Combine all the ingredients in your mixer bowl and blend until smooth.
- Pour into a greased pan (see note below) and use a spatula to smooth batter.
- Sprinkle pumpkin seeds on top if desired.
- Bake at 350 F for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let cool to room temperature before cutting. If you cut while they are warm, they will be very crumbly.
- Note: I use my 2 quart (11.1" X 7.1" X 1.7") Pyrex baking dish for thicker brownies. You could use a 3 quart (9" X 13" X 2") baking dish and they would just be a tad thinner. Really, you can use any glass baking pan of your choice.
- Store in the fridge for up to a week. You could also portion up and store in the freezer for several months.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 242 Total Fat: 18g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 54mg Sodium: 222mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 13g Sugar Alcohols: 0g Protein: 3g
What is your favorite fall-time pumpkin treat? Leave a comment below!
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).
Want Even More Gelatin Goodness?
Health Benefits and Gelatin Info
- Get the real scoop on gelatin brands here.
- Learn how to use gelatin for an egg replacement here.
- Find out the amazing health benefits of gelatin here.
Gelatin Recipes (Gluten-Free)
- Strawberry Mint Lemonade Gummies
- Melon Gummies
- Elderberry Gummies with Ginger and Turmeric
- Honey Orange Fruit Snacks
- Strawberry Clouds Dessert
- Vanilla Bean Faux Cheesecake
- Clean and Healthy Homemade Marshmallows
- Coconut Milk Hot Chocolate
- Pumpkin Cream Cheese Muffins
- Pumpkin Brownies
- Pumpkin Scones
- Double Dark Chocolate Coconut Milk Pudding
- Coconut Tulsi (Holy Basil) Ice Cream
- Strawberries & Cream Tart
- Creamy Coconut Milk Yogurt (no yogurt maker required)