Flourless Pumpkin Brownies

Monday, September 9, 2013

Fall is here!...Well no it's not really here yet since it is still 105 freaking degrees here in Southern California.  But when canned pumpkin finally arrives in mass amounts on the shelves at  my favorite grocery store it is somewhat of a fall initiation that I just can not ignore.   Same goes for Starbucks and the first day they start up on the pumpkin spice lattes.  People just feel the need to post pictures on Instagram because this surely must mean fall is near (or here).  Right? Right.

I made these brownies a total of 3 times until I got them right.  Yep the first two batches were just okay and okay does not cut it when people actually make the things you post about.  So yes, the third time was the charm and my husband, boys and a friend all agreed the third time was the winner.  These are not overly sweet and the pumpkin is not completely overwhelming.  I would say these are just right. 

What you will need:
  • 1 cup almond butter
  • 1 cup of canned pumpkin
  • 1 egg
  • 1/3 cup of honey *
  • 1 tsp of baking soda
  • 1 tsp vanilla
  • 1 tsp of cinnamon
  • 1 tbs of ghee  
* If you prefer your treats to be a little sweeter use 1/2 cup of honey. 

Directions:
  1. Preheat the oven to 350 degrees
  2. Mix all the ingredients together in a medium sized bowl. 
  3. Pour the batter evenly into an 8 x 8 baking dish.
  4. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Wait until brownies cool and enjoy!


These are super moist, cake like and the perfect treat to get you in the pumpkin mood. If you make these please come back and let me know what you think!

47 comments:

Anonymous said...

Yummy! Can not wait to make these!

Candice said...

Making these now :)

Judee@ Gluten Free A-Z Blog said...

Lindsay,
I just pinned them. They look great ,and I have a few cans of organic pumpkin I want to use up...I'm trying them today

Jessica Camerata said...

MAKING! Can't believe it's already pumpkin season. Love this simple recipe.

xo Jessica
My Style Vita

Anonymous said...

can't wait to try them!!!

Lisanne said...

These look yummy! Is there a substitution for the ghee?

Lindsay @ Delighted Momma said...

Lisanne- you can leave the ghee out of you want. It just gives them a little extra buttery kick.

Zoe's Mom said...

I used only 1/4 cup honey and added a handful of dark chocolate chips....DIVINE :)

Lindsay @ Delighted Momma said...

Zoe's Mom- Thank you for the feedback! Happy you loved them! And good idea on the chocolate chips! Will have to try that next time.

christina said...

you had me at pumpkin~~ !

Anonymous said...

I second the dark chocolate chip idea. I have done this in the past and the combination is fab!

Rose

Alexa said...

Oh hey...look at you getting me all excited for fall! I seriously can't wait. I realize that we live in San Diego but I still light my pumpkin scented candles and turn on the fake fireplace. Haha. I really need it to start getting a little chilly though!

natasha {schue love} said...

You had me at pumpkin!! These look amazing! Definitely trying asap!

Anne-Marie said...

Looks delicious -- definitely going to try this recipe out! =)

Michelle {lovely little things} said...

I am so excited for fall - these sound delectable!

Brittany Morris said...

Just made these- they are not quite cool yet but I did snitch a bite and it was yummy. :) you may want to advertise these as GAPS diet friendly. May get a few more people interested if they know that :)

healthyhappylivin said...

Made these tonight and they were/are BEYOND delicious!!! Thank goodness they're healthy because probably be gone by tomorrow morning ;) Thanks for the recipe!

Christina said...

Made these!! They were so good! Thank you for sharing recipe!

My-cliffnotes said...

These look so yummy

myhotboxkitchen said...

These look great! Cannot wait to try!

Kimberly said...

Yum! I really want to make these- do you think I could sub almond flour for the almond butter?

Lindsay @ Delighted Momma said...

Kimberly- not sure if that would work and might give them a more bread like consistency but you can always try :)

Unknown said...

I will certainly be making these. I may have to add a quarter cup of cocoa to the mix, though, because chocolate-less brownies to me are sacrilegious! Haha! My family loves your zucchini brownie recipe, too, but I always throw in the cocoa powder.

brittany said...

oooh my yum. must make these immediatelyyyy!

Angie Lockhart said...

thank you so much! these were absolutely amazing! i love all things pumpkin but my husband does not. needless to say, he was very disappointed when he saw me using pumpkin. that is UNTIL he tried them and loved them just as much as my daughters and I did. that is saying something! i did add enjoy life choco chips to make it more of a dessert since we don't get much of that around here. thanks again for the amazing recipe! making my second batch tonight!

PoPosPlace said...

I made these and they were delicious! my husband and i ate the entire batch over the weekend :)

AmyP. said...

These were fabulous! A+

Christine Baird said...

What can I use instead of almond butter? I like the idea of doing maybe 1/2 cup of almond butter and then something else. Maybe yogurt or flour?

Christine Baird said...

What can I use instead of almond butter? I like the idea of doing maybe 1/2 cup of almond butter and then something else. Maybe yogurt or flour?

Anonymous said...

I just tried them and they are absolutely delicious! Thanks for the recipe!!

Anonymous said...

What is Ghee? Thanks!

Dan and Liz said...

I made these the night before I did one of my longest mt. bike rides of the year. I was thinking about them the entire ride (we were out for 7 hours on the trail) because I knew they were tucked away in my car to be devoured when we were done. They are DELICIOUS! Thanks for posting the recipe!
lizdeanski.wordpress.com

Megan Johnson said...

I made these last night, and they were AWESOME. I added a hand full of Good Life chocolate chips, and topped them with cinnamon whipped coconut cream. Thanks for sharing the recipe :) I'm definitely making these for Thanksgiving!

RachelWest86 said...

These were just a huge hit at an office party! Thanks!

Marcia said...

Made these last night, and they were AWESOME AND SO SIMPLE!!! I used a combo of xylitol, Erithritol and stevia instead of honey, and they were a big hit with my family!!! I sent some with my husband to work. I am making another batch of these today too!!! The aroma as these bake is just about torture!!! Thank you for this recipe!

Melanie said...

Marcia- Could you please be a bit more specific on how much of the sweeteners you added? Thanks :)

Laura said...

I just tried these -- they're wonderful! I love the texture. I made a cream cheese frosting to go on top (is that so wrong?) I was short about a 1/3 cup of almond butter so I used extra pumpkin and then added a couple tablespoons almond meal and about 1 tsp gluten free flour to soak up the extra moisture from the pumpkin.

I wonder if anyone has made these with raisins. That seems like it would be good in them but I also loved the texture so I'm not sure I'd want to disrupt it.

lauren rosheim said...

just made them and they are a complete mess of just goo...cooked for over an hour and still just goo...followed everything to a T! don't know what went wrong, so sad :( HELP!

Justine said...

These are so yummy!! I make them all the time and bring them to every gathering - everyone loves them! I've also made them with natural peanut butter when I'm out of almond butter and it comes out just as good!

Unknown said...

Made these tonight for a road trip over the weekend. Subbed coconut nectar for the honey and I used pumpkin spice instead plain cinnamon. Amazingly yummy!

Marcia said...

I used about 1/3 cup of xylitol/erythritol mix 1:1 ratio, and one dropperful of stevia glycerite.

Marcia said...

I am making these for a road trip this week!!! Still in love with this recipe! THanks again!!!

Leah Alata said...

I just found your site, and made these yesterday! I tweaked it a little by reducing the amount of honey to 1/4 cup, and also added 1/4 cup of cinnamon chips and 1/4 cup of carob chips. I brought them to the pharmacy during my volunteer shift there as an early Thanksgiving treat, and they were devoured within my first hour there! Great recipe! :)

Kirsty said...

I just made these and am really happy with the way they turned out. I used freshly cooked pumpkin, and stevia drops instead of honey and they are delicious. I couldn't be happier to have a grain free treat like these. Thank you so much for sharing this.

Anonymous said...

Do you use a big or little can of pumpkin?

Anonymous said...

What size can of pumpkin? 15 oz or 28 oz? Thanks!

esteri said...

How much stevia whole green powder could you sub for the honey? WOuld you need to add more pumpkin to compensate for the moisture of the noeny

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