Imagine fudgy paleo brownies made with pumpkin, maple syrup, coconut flour and almond flour! These easy, healthful brownies will be the ultimate fall deal with.

A big hello from Minneapolis, MN! I’m right here working on a BIG BIG BIG project that’s collection to launch January 2017. I don’t believe I could possess a busier next few months, between decorating our new house, redoing my personal blog, launching a fresh project, client work AND finishing up my cookbook proposal, I am feeling HEAT. Nevertheless, I’m incredibly content that I’ve a sweetheart who adores and helps what I do.

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I’m so thrilled to share with you a FABULOUS new pumpkin recipe together with my friends at : Pumpkin Paleo Brownies made out of their almond flour and coconut flour. Who understood that sold a lot more than simply nuts?! Not really me, but now that I do, I LOVE it! Their bags are BIG and arrive shipped right to your door. In my own personal opinion, it’s way much better than buying little bags of expensive almond flour at your neighborhood grocer.


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Let’s chat even more about these paleo brownies:

135 calories for a BIG brownie it is possible to feel good about eating. Actual ingredients and no unrefined sweeteners make these an ideal 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 space for pumpkin spice haters. To be honest, these brownies aren’t excessively pumpkin-y either. If you want, you can include 1/2 teaspoon cinnamon to the batter though!

Alright enough chatter. Let’s obtain baked with one of these pumpkin paleo brownies! I love these at area temperature using a BIG glass of almond dairy. Don’t forget when you may spend $25 on you get four FREE gifts! Simply utilize this link to get your free gifts!

4.7 from 6 reviews

Calories from fat: 135

Body fat: 8.2g

Prep period:

10 mins

Cook period:

20 mins

Total time:

30 mins


2 eggs

1/4 teaspoon salt


Preheat oven to 350 levels F. Range a 8×8 in . skillet with parchment paper.

In a big bowl, mix collectively pumpkin puree, maple syrup, eggs, vanilla extract until steady. Combine in the dried out ingredients: almond flour, coconut flour, cocoa powder, salt, baking soda pop and baking natural powder until smooth. Flip in 1/4 glass chocolate potato chips. Pour into ready pan and pass on to the sides. Smooth best with a spatula. Bake for 20-25 mins until knife arrives clean. Brownies won’t look completely cooked but when the knife comes out clean, they will be carried out. Cool on a cable rack for a quarter-hour.

Make the topping by melting delicious chocolate potato chips and coconut oil in a small saucepan over suprisingly low temperature. Drizzle over the top from the brownies then lower into 12 squares.

How to shop: Brownies could be kept in room temperature within a box for 1 day. After that they must be kept within the refrigerator (they are actually really good cold!).

TO CREATE VEGAN: You can test using one or two flax eggs (2 tablespoons flaxseed food + 6 tablespoons of drinking water mixed jointly). I think it would work well, but please know I have not tested a vegan version.

Want to create these less nice? Reduce the maple syrup to 1/4 cup! Instead of maple syrup, feel free to use coconut glucose or organic sugars. I would recommend using 1/2 cup. If you are not vegan, you should use honey, although I discover that honey can overpowers the cocoa taste, so I wouldn’t normally recommend it.

Formula by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel

And these pumpkin brownies look amazing, I wager they are also Brownie Partner Pleasers” :-p

Hi Jenn!

Hi Monique,

My daughter is allergic to nuts… may i replace the almond flour with an all-purpose gluten free flour?

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