Fudgy Flourless Pumpkin Brownie Recipe

This simple, flourless recipe uses pumpkin instead for texture, but surprisingly little pumpkin flavor comes through. The end result is a densely fudgy, chocolatey brownie that is super easy to make, contains some vitamins and nutrients from the pumpkin, and contains only a few ingredients. It’s not exactly diet food, but a not-too-bad-for-you dessert that tastes just as good as the less healthy version.



  • 1/2 cup creamy, unsweetened nut butter (I used almond) 
  • 1/2 cup canned pumpkin (not pumpkin pie filling!) 
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 heaping cup cocoa powder
  • 1 teaspoon baking powder
  • A pinch of sea salt
  • 1/3 cup chopped dark chocolate, optional (I use HU Kitchen, code MUSCLEMAVEN to save)



  1. Preheat oven to 350F and grease an 8×8 baking dish
  2. Combine nut butter, pumpkin, maple syrup, coconut sugar, vanilla, and eggs until smooth
  3. Mix in the cacao powder and baking powder until fully combined
  4. Pour into dish, sprinkle sea salt on top, and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean (they’ll still be very fudgy!)
  5. Remove from oven and cool for at least five minutes until cutting and serving. Store leftovers in the fridge, covered, for up to three days – but they won’t last that long!

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