A big hello from Minneapolis, MN! I’m here working on a BIG BIG BIG project that’s set to launch January 2017. I don’t think I could have a busier next few months, between decorating our new home, redoing my personal blog, launching a new project, client work AND finishing up my cookbook proposal, I am feeling THE HEAT. However, I’m incredibly happy that I have a boyfriend who loves and supports what I do.
The good news is that it’s my favorite time of the year. I call it baking season; the season of bake-offs, Halloween, Thanksgiving, Christmas and all things sweet! The sweet aroma of cookies baking and pumpkin cinnamon spice filling my home brings me more joy than you’ll ever know.
I’m so excited to share with you a FABULOUS new pumpkin recipe in partnership with my friends over at Nuts.com: Pumpkin Paleo Brownies made with their almond flour and coconut flour. Who knew that Nuts.com sold more than just nuts?! Not me, however now that I do, I LOVE it! Their bags are BIG and come shipped straight to your door. In my personal opinion, it’s way better than buying small bags of expensive almond flour at your local grocer.
Let’s chat more about these paleo pumpkin brownies:
135 calories for a BIG brownie you can feel good about eating. Real ingredients and no unrefined sweeteners make these the perfect afternoon treat. Especially for the kiddos!
The pumpkin adds moisture, fiber & vitamin A to the brownies! There’s no pumpkin spice so there’s no room for pumpkin spice haters. To be honest, these brownies aren’t overly pumpkin-y either. If you want, you can add 1/2 teaspoon cinnamon to the batter though!
They are fudgy. Tony told me these brownies tasted rich and that I should call them rich fudge brownies. While that name is adorable, I didn’t want you guys to think these were heavy. However, they do taste very fudge-like. YUM.
More paleo desserts to try:
One-Bowl Fudgy Pumpkin Paleo Brownies
- 3/4 cup pumpkin puree
- 1/3 cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup chocolate chips
- For the topping:
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil
Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper.
In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth.
Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, cinnamon, allspice, salt, baking soda and baking powder until smooth. Fold in 1/4 cup chocolate chips.
Pour into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done. Cool on a wire rack for 15 minutes
Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. Drizzle over the top of the brownies then cut into 12 squares.
How to store: Brownies can be kept at room temperature in a container for 1 day. After that they should be kept in the fridge (they are actually really good cold!).
TO MAKE VEGAN: You can try using one or two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of water mixed together). I think it would work well, but please know I have not tested a vegan version.
Want to make these less sweet? Reduce the maple syrup to 1/4 cup! Instead of maple syrup, feel free to use coconut sugar or organic sugar. I would recommend using 1/2 cup. If you are not vegan, you can use honey, although I find that honey can overpowers the cocoa flavor, so I would not recommend it.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel
This post is in partnership with Nuts.com, a brand I trust. Thanks for supporting AK and the brands that help make this site possible!
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