Are you guys sick of pumpkin yet?
Me neither!
Well I hope that you aren’t over pumpkin yet this season, because today I have another healthy recipe to share with you that’s full of pumpkin-y goodness.
Truth be told, I don’t really remember being a big fan of pumpkin until a few years ago. This autumn I can’t get enough of it. I’m putting pumpkin puree in my smoothies and pancake batters nonstop, and of course, coming up with some pumpkin baking creations.
I came up with this recipe on a day when my hubby and I were meeting up with my friend Angi and her hubby for dinner that night. I wanted to bring her some healthy treats, and I was in a creative mood, so I whipped up these babies.
The inspiration for these pumpkin brownie bites was these store-bought regular brownie bites that I’ve had in my cabinet for months. When I’m in the mood for something chocolatey but only want a little something, they’re the perfect size. I broke out my mini muffin tin to come up with some homemade brownie bites. The goal? Healthy but tasty!
For this recipe, I used some of my favorite healthy baking swaps: natural apple sauce + coconut oil instead of butter and vegetable oil, and maple syrup instead of refined sugar. I also used a combination of almond flour + whole wheat flour, rather than just use plain old white flour.
These brownie bites turned out to be a crowd pleaser, even for Angi’s young daughter who hasn’t been liking pumpkin anything. Score!
Healthy Pumpkin Brownie Bites {vegan}
Ingredients
- 1/2 cup almond flour
- 1/2 cup whole wheat flour
- 1/2 cup pure pumpkin
- 1/4 cup cocoa powder
- 1/2 cup pure maple syrup
- 1/3 cup mini chocolate chips
- 1/3 cup natural apple sauce
- 2 TBSP coconut oil melted
- 1 TSP vanilla
- 1 TSP baking powder
- 1/2 TSP salt
Instructions
- Preheat oven to 350 degrees. Line a 24-cup mini muffin tin with muffin cups, or spray the tin with cooking spray if you're not using cups.
- Whisk the pure pumpkin, maple syrup, coconut oil, apple sauce, and vanilla together in a bowl.
- In another bowl, stir the flours, cocoa powder, baking powder and salt together with a wooden spoon.
- Pour the wet mixture into the dry bowl, and mix with the wooden spoon until evenly combined. Add in the chocolate chips and stir.
- Spoon the batter evenly into the muffin cups.
- Bake for 12-15 minutes, or until a toothpick comes out of the center of the muffins clean.
- Allow to slightly cool before enjoying, or keep them stored in a covered container.
Nutrition
Looking for more pumpkin? Check out these other pumpkin recipes of mine:
Gluten free chocolate chip pumpkin muffins, published on FITNESS {also dairy free}
Pumpkin banana oat breakfast cookies, published on Shape {vegan + gf}
Chocolate pumpkin protein bites {vegan + gf}
Chocolate chip pumpkin mug cake, published on Shape {vegan}
Pumpkin banana protein smoothie parfaits with apple pie granola {vegan + gf}
Tell me… What foods are you really into lately?
David @ Spiced says
I don’t think I could ever get tired of pumpkin! But with that said, I don’t think I’ve ever tried pumpkin + chocolate. I clearly need to try that combo soon as it sounds delicious. Love the different substitutions you made here to make this one a little bit healthier. Cheers to holiday baking! 🙂
Laura @ Sprint 2 the Table says
I will absolutely never get sick of pumpkin! Or get sick of having a sweet bite after meals. It’s a must!
Jennifer says
Definitely not sick of pumpkin either… I’m going to try this recipe this weekend!
Ashley@CookNourishBliss says
I am definitely not sick of it!! Although I’ve also moved on to more christmas-y flavors too. Best of both worlds. lol These bites sound sooo good!