These healthy pumpkin brownies are a great way to enjoy a low sugar treat with Fall’s favorite vegetable!
I couldn’t let pumpkin season pass by without serving up an associated brownie!
What kind of friendly food blogger would I be if I didn’t, I ask you?
Ingredients and substitutions
- Spelt flour – Whole wheat or whole wheat pastry flour can both be substituted.
- Cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Pumpkin puree
- Melted butter – Melted coconut oil or grapeseed oil will also work. Olive oil may be a bit too strong.
- Brown sugar – Regular sugar or sucanat also works.
- Milk – Any milk you enjoy, as there are only two tablespoons needed.
- Greek yogurt – Applesauce or more pumpkin can be used.
- Vanilla extract
- Stevia – Use another tablespoon of brown sugar if you don’t like stevia.
- Chopped chocolate or chocolate chips
How to serve pumpkin brownies
- I like to top this off with a drizzle of plain yogurt and a big sprinkle of cinnamon.
- Add an almond butter drizzle made of almond butter (or my Peanut Butter Frosting!), coconut milk, and a small drizzle of honey! Layering can help greatly with lower sugar treats.
Recipe tips
The best tip for brownies is underbaking is better than overbaking!
To complement the pumpkin flavor, add in a few dashes of cinnamon!
Healthy Pumpkin Brownies (Less Sugar!)
These low-fat, low sugar brownies are a fudgy-cakey treat that are surprisingly decadent!
Servings: brownies
Ingredients
- ⅓ cup spelt flour
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
- pinch baking soda
- ⅛ teaspoon sea salt
- ½ cup pumpkin puree
- ¼ cup melted butter
- 3 Tablespoons brown sugar
- 2 Tablespoons milk of your choice
- 1 Tablespoon Greek yogurt
- 1 teaspoon vanilla extract
- 15-20 drops liquid stevia
- ¼ cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together in a large bowl (flour, cocoa, baking powder/soda, salt).
- Separately, whisk the wet ingredients and sugar (pumpkin, butter, sugar, milk, yogurt, vanilla, stevia).
- Add the wet ingredients to the flour mixture, along with the chopped chocolate, and stir until combined.
- Oil a 5 x 7 inch baking dish.
- Pour the batter into the dish and spread it out evenly. Top with more chocolate, if desired.
- Bake 15-20 minutes or until a knife comes out clean. Don't overbake them or they will be dry!
Notes
Nutrition facts based on using 1/4 cup chocolate chips.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
YUMMMMM!!! I too have been following your low sugar journey. It has been the best decision ive ever made diet wise and i have your delicious recipes to thank! Thank you Lauren!
Bake gluten free. Can spelt be replaced with brown rice or sorghum flour, thanks, Linda
I haven’t tried these with either of those, so I’m not sure. I think Bob’s Red Mill makes a 1-to-1 GF flour that subs well for wheat or spelt.
Thanks for posting about the sub for gf as I don’t eat gluten. Bob’s is what I use to bake. I’ll make your recipe now!
Hi Linda,
These do have gluten, as spelt flour is a species of wheat. You could try making them with all oat flour, but they will be a bit crumbly without gluten.