Healthy and Fudgy Flourless Pumpkin Brownies Recipe

As a dietitian, I love sneaking in hidden veggies and nutrients into my recipes, including these Healthy Flourless Pumpkin Brownies, which are gluten-free, dairy-free, vegan, and have the perfect fudgy texture.

Why You Should Make this Healthy Flourless Pumpkin Brownie Recipe

Ingredients for Pumpkin Brownies

Almond Flour

Almond flour is a gluten-free alternative to traditional all-purpose flour and forms the base of these brownies. It also adds additional fiber, protein, and healthy fats.

Oat Flour

Oat flour is another gluten-free alternative to wheat flour and adds a delicate and crumbly consistency to the brownies.

Cacao Powder

This recipe uses Dutch cacao powder, which is smoother, milder, and less acidic, but you can substitute any cacao powder you have.

Coconut Sugar

For natural sweetness, coconut sugar is a healthier alternative to refined sugar, adding a subtle coconut flavor to the brownies.

Pumpkin Puree

Pumpkin puree adds essential vitamins and minerals, including vitamin A and potassium, and moisture content so the brownies remain tender and moist.

Flax Seeds

Flax seeds make these brownies egg-free and suitable for a vegan diet.

If you are not vegan, feel free to substitute the flax seeds and water with 2 eggs instead.

Balsamic Vinegar

A subtle touch of balsamic vinegar adds a hint of acidity to the brownies, which balances the overall sweetness and intensifies the depth of flavor.

Substitutions for Ingredients

To cater to various dietary preferences and needs, here are some substitutions you can consider:

• Almond Flour: If you don't have almond flour on hand, other nut flour like cashew or hazelnut flour can be used as a substitute.
• Oat Flour: To make these brownies grain-free, you can replace oat flour with additional almond flour, keeping the brownies entirely gluten-free.
• Coconut Sugar: If you don't have coconut sugar, you can use brown sugar or other granulated sugar.
• Cacao Powder: You can sprinkle dark chocolate chips on top of the brownie batter for an extra dose of chocolatey goodness.
• Balsamic Vinegar: You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar.

• Let the Brownies Cool in the Pan: After baking, resist the temptation to cut into the brownies immediately. Allow them to cool in the pan for some time. This step helps the brownies maintain their shape and prevents them from falling apart.
• Check Leavening Agents: Verify the expiration date of leavening agents like baking powder. Expired leavening agents may not provide the rise and fluffiness your brownies need.
• Monitor Baking Time: Keep a close eye on the baking time. Overbaking can result in dry and crumbly brownies. Follow the recommended baking time and perform the toothpick test mentioned earlier to determine doneness.
• Let Flax Egg Thicken: When using a flax egg as an egg substitute, ensure that it thickens adequately. A well-prepared flax egg helps bind the ingredients together and contributes to the desired brownie texture.

Storage

Once your brownies are baked and cooled, store them in an airtight container or wrap them in plastic wrap. This helps preserve their freshness and prevents them from drying out.

These pumpkin brownies can last up to five days at room temperature or longer if refrigerated. For extended storage, freeze them for up to three months.

Print Recipe

Healthy Flourless Pumpkin Brownies (Vegan, Gluten-Free)

These Vegan and Gluten-Free Flourless Pumpkin Brownies are made with canned pumpkin puree and warm spices to create a moist and decadent fall dessert.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: dairy free recipes, easy desserts, gluten free desserts, vegan recipes

Servings: 8 servings

Calories: 167kcal

Author: Wan Na Chun

Ingredients

For the Dry Ingredients (sifted):

• 1 cup almond flour
• ½ cup oat flour
• ⅓ cup Dutch cacao powder
• 2 tablespoons Dutch cacao powder for intense chocolate flavor
• 1 teaspoon baking powder
• ½ cup coconut sugar
• 1 teaspoon pumpkin pie spice

For the Flax Egg:

• 2 tablespoon flax seeds
• ½ cup water

For the Wet Ingredients:

• ½ cup pumpkin puree
• 1 tablespoon balsamic vinegar
• ½ teaspoon vanilla extract

Get Recipe Ingredients

Instructions

• Create the flax egg by mixing 2 tablespoons of flax seeds with ½ cup of water. Set it aside for about 5-10 minutes until it thickens.
• Preheat your oven to 350°F (175°C) and grease an 8x8-inch square pan.
• Sift the dry ingredients: In a bowl, sift together the almond flour, oat flour, ⅓ cup of Dutch cacao powder, the additional 2 tablespoons of Dutch cacao powder, baking powder, coconut sugar, and pumpkin pie spice.
• In a separate bowl, mix the pumpkin puree, the prepared flax egg, balsamic vinegar, and vanilla extract until you have a smooth batter.
• Gradually add the sifted dry ingredients to the wet ingredients and stir until the batter is smooth.
• Pour the brownie batter into the greased baking dish, spreading it evenly.
• Bake the brownies in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the brownies from the oven and let them cool in the pan.
• After cooling, slice the brownies into squares or your desired serving size.

Notes

• Flax Egg Substitute: The flax egg, made by combining flax seeds with water, serves as an egg substitute in this recipe. It provides binding and moisture, making the brownies wonderfully fudgy. If you prefer, you can use a traditional egg as an alternative.
• Sifting Dry Ingredients: Sifting the dry ingredients is an essential step in achieving a smooth and well-blended batter. It helps to evenly distribute the almond flour, oat flour, cacao powder, baking powder, coconut sugar, and pumpkin pie spice for the perfect texture.
• Choice of Dutch Cacao Powder: Dutch cacao powder is used for its deep, rich chocolate flavor. However, if you don't have Dutch cacao powder, regular cocoa powder can be used as a substitute.
• Sweetness Level: The use of coconut sugar provides a mild and natural sweetness. If you prefer a sweeter taste, you can adjust the amount of coconut sugar to your liking. Maple syrup or honey can also be used as alternatives.
• Pumpkin Pie Spice: The addition of pumpkin pie spice infuses the brownies with warm, autumnal flavors. If you don't have this spice blend, you can make your own by combining cinnamon, nutmeg, allspice, and cloves.
• Variation Options: Feel free to get creative with your brownies. You can add in extras like chocolate chips, chopped nuts, or dried fruits for added texture and flavor.
• Cooling Time: Allowing the brownies to cool in the pan after baking is crucial for setting their texture. They will become firmer as they cool, making them easier to slice.
• Storage: Store your flourless pumpkin brownies in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, refrigeration is also an option.

Nutrition

Calories: 167kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Fiber: 3g | Sugar: 1g | Calcium: 62mg | Iron: 1mg

Summary

These Vegan and Gluten-Free Flourless Pumpkin Brownies have a rich, fudgy texture that are a great option for those following a vegan or gluten-free diet.

If you love healthy desserts like this recipe for healthy flourless pumpkin brownies, you'll love some of my other dessert recipes.

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