Pumpkin Brownies

KristineGluten Free, Kid Friendly, Protein Bars, Snacks20 Comments

Pumpkin Brownies_main

I’m always looking for new ways to make brownies healthy. I mean, isn’t it the best when you can have chocolate and call it healthy? Brilliant, right?  So now that we’re in the midst of pumpkin mania, I realized I hadn’t yet done a pumpkin brownie.

Psst. Before I go on, I should mention there is a GIVEAWAY at the bottom of this post, so don’t forget to enter.

I have dabbled in the black bean brownies, and my best recipe for that are the Peanut Butter Black Bean Brownies.

Personally, I don’t detect the pumpkin in these, as I went heavy on the cocoa powder. So to me, they’re just a dense and fudgey low fat brownie.

Pumpkin Brownies_2

In this recipe, I used a stevia baking blend I haven’t worked with before, the Truvia Baking Blend, and it worked great in this recipe. I’ve used their packets numerous times, especially in recipes that need something more granular. Since the baking blend is new to Canada, the kind people at Truvia are also offering up a giveaway to my readers.

I think the sweetness is just right, and these could have been done with no additional chocolate on top. But for me having the sweet tooth that I do, I couldn’t resist adding a bit of stevia chocolate chips! If you don’t have those, you could use regular semi sweet chocolate chips, or skip them altogether.

Pumpkin Brownies_3

After calculating the nutrition, I happily realized, that somehow I could justify having these for breakfast! I almost called them pumpkin breakfast brownies, but perhaps, that was just a bit of wishful thinking? I had them for breakfast anyway, with a pumpkin spiced coffee….and, it was heavenly!

To enter the giveaway, please use the Rafflecopter widget below. The more you do, the better chance of winning! This giveaway is for Canada-only (sorry to my US readers! I’ll have another for you guys soon!)


a Rafflecopter giveaway

Pumpkin Brownies
Prep time
Cook time
Total time
Rich and fudgey brownies. Made with pumpkin, cocoa powder and stevia.
Recipe type: Snack
Yield: 16 squares
  • 1 cup oat flour
  • ¾ cup whey protein, chocolate (I used 86 grams of Jamie's Lean Body For Her Whey Protein) *
  • 1½ cups pumpkin, canned
  • ¾ cup unsweetened cocoa powder
  • ½ cup milk (I used unsweetened almond milk)
  • ¾ cup stevia for baking (I used Truvia Baking Blend)
  • 1 egg
  • 2 egg whites
For the Topping
  • ¼ cup stevia chocolate chips (I used Krisda stevia chocolate chips, Lily's stevia chips are another option)
  1. Preheat your oven to 325 degrees F.
  2. In a large mixing bowl or stand mixer, combine the egg, egg whites and stevia and mix until fluffy.
  3. Add in the pumpkin, cocoa powder and almond milk, and mix until it resembled a pudding of sorts.
  4. Next add the oat flour and whey protein and mix until well combined with no lumps.
  5. Lightly mist a 8x8 or 9x9 oven proof pan or dish. Pour the brownie mixture in, and smooth it out so its even.
  6. Bake for approx. 25 minutes until its cooked through. It will still appear a bit wet, and a toothpick won't come clean.
  7. When the brownies come out of the oven, immediately sprinkle the chocolate chips on top. Set it aside for 3-4 minutes, then with a knife, spread the melted chocolate all over the brownies.
  8. Allow to cool, and cut into 16 squares.
  9. Keep stored in the fridge in a sealed container and consume within 4-5 days. Can also be frozen, but will need to be thawed before eating.
* If you prefer not to use whey protein, you can add an extra ¾ cup oat flour. It works in most recipes to do this, I just haven't tried it myself.
Serving size: 1 square Calories: 103 Fat: 3.2 g Saturated fat: 1.7 g Carbs: 20 g Sugar: 5.7 g Sodium: 63 mg Fiber: 5 g Protein: 6 g