Imagine fudgy paleo brownies made out of pumpkin, maple syrup, coconut flour and almond flour! These easy, healthy brownies will be the ultimate fall treat.

A big hi there from Minneapolis, MN! I’m right here working on a BIG BIG BIG project that’s set to launch January 2017. I don’t believe I could have a busier next few months, between decorating our new home, redoing my own blog, launching a fresh project, client function AND finishing up my cookbook proposal, I am feeling THE HEAT. Nevertheless, I’m incredibly happy that I have a boyfriend who loves and helps what I really do.

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I’m so excited to share with you a FABULOUS new pumpkin recipe together with my close friends over at : Pumpkin Paleo Brownies made out of their almond flour and coconut flour. Who knew that sold more than simply nuts?! Not me, however now that I really do, I REALLY LIKE it! Their hand bags are BIG and come shipped right to your door. In my personal opinion, it’s method better than buying little bags of costly almond flour at your local grocer.

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Let’s chat more about these paleo brownies:

135 calories for any BIG brownie it is possible to feel good about eating. Real ingredients and no unrefined sweeteners make these an ideal afternoon treat. Especially for the kiddos!

The pumpkin adds moisture, fiber & vitamin A towards 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’d like, you can include 1/2 teaspoon cinnamon towards the batter though!

Alright more than enough chatter. Let’s obtain baked with one of these pumpkin paleo brownies! I really like these at room temperature using a BIG cup of almond dairy. Don’t forget when you may spend $25 on you obtain four Freebies! Simply use this link to get the free gifts!

4.7 from 6 reviews

Calories from fat: 135

Body fat: 8.2g

Prep time:

10 mins

Cook time:

20 mins

Total period:

30 mins


2 eggs

1/4 teaspoon salt


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

In a large bowl, mix collectively pumpkin puree, maple syrup, eggs, vanilla extract until smooth. Combine in the dry ingredients: almond flour, coconut flour, cocoa powder, salt, baking soda pop and baking powder until smooth. Flip in 1/4 glass 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 when the knife arrives clean, they will be done. Cool on the cable rack for quarter-hour.

Make the topping by melting delicious chocolate chips and coconut essential oil in a little saucepan over suprisingly low warmth. Drizzle over the top from the brownies then slice into 12 squares.

how Much feet is peppa pig to shop: Brownies could be kept in room temperature inside a container for 1 day. After that they must be kept within the fridge (they are actually excellent 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 very well, but make sure you know I have not tested a vegan edition.

Want to make these less sugary? Decrease the maple syrup to 1/4 glass! Rather than maple syrup, feel free to make use of coconut sugars or organic glucose. I would recommend using 1/2 cup. If you are not vegan, you can use honey, although I discover that honey can overpowers the cocoa flavor, so I wouldn’t normally recommend it.

Formula by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel

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

Hi Jenn!

Hi Monique,

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

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