Gluten Free Pumpkin Spice Brownies

Gluten Free Pumpkin Brownies

Gooey, chocoately, gluten free and delicious pumkin brownies!

Is there anything better than gooey, chocolatey brownies?! This take on brownies has a special fall twist (with pumpkin of course), but can be enjoyed year round! They are gluten free, refined sugar free and v easy to make. You can also make them in donuts, details on that are below too. I hope you enjoy these beauties!

For the brownies, I use an individualized brownie pan. It makes it so much easier! I use it to make square muffins too. You can find that link here. And for the donuts, I use 2 - 6 vessel pans. You can find the link here

Prep Time15 minsCook Time25 minsTotal Time40 mins

 2 Eggs
 ½ cup Pure Maple Syrup
 ¾ cup Pumpkin Puree
 1 tsp Vanilla Extract
 ½ tsp Pumpkin Spice
 ½ tsp Baking Soda
 ½ cup Almond Flour
 ¼ cup Cocoa Powder (I used Dutch Pressed for Baking)
 1 cup Dark Chocolate Chips or DF chocolate Chips

1

Preheat oven to 350 degrees.

2

Combine all wet ingredients in a large bowl (eggs, maple syrup, pumpkin, vanilla).

3

Add in dry ingredients (cocoa powder, protein, baking soda, flour, spice) to the bowl. Best is to add them one by one and mix. Mix well until a smooth batter is formed.

4

Fold in 1/2 the chocolate chips. Save the second half for the topping!

5

Grease a brownie tin (I use one that has individual brownie size slots from Amazon). A muffin tin or pyrex also works.

6

Add batter to vessel and bake for 25 minutes. Cool and enjoy!

To make into donuts:
7

Follow steps 1 - 4. Grease two donut pans (each can make 6 donuts) and pour batter 1/2 way up in each vessel. Bake for 15-20 minutes.

To add peanut butter drizzle.
8

Mix 2 parts peanut butter and 1 part maple syrup and drizzle on top! I did 1/4 C peanut butter and 2 tbsp maple syrup for these!

Gluten Free PUmpk

Gluten Free Pumpkin Spice Chocolate Donuts

Ingredients

 2 Eggs
 ½ cup Pure Maple Syrup
 ¾ cup Pumpkin Puree
 1 tsp Vanilla Extract
 ½ tsp Pumpkin Spice
 ½ tsp Baking Soda
 ½ cup Almond Flour
 ¼ cup Cocoa Powder (I used Dutch Pressed for Baking)
 1 cup Dark Chocolate Chips or DF chocolate Chips

Directions

1

Preheat oven to 350 degrees.

2

Combine all wet ingredients in a large bowl (eggs, maple syrup, pumpkin, vanilla).

3

Add in dry ingredients (cocoa powder, protein, baking soda, flour, spice) to the bowl. Best is to add them one by one and mix. Mix well until a smooth batter is formed.

4

Fold in 1/2 the chocolate chips. Save the second half for the topping!

5

Grease a brownie tin (I use one that has individual brownie size slots from Amazon). A muffin tin or pyrex also works.

6

Add batter to vessel and bake for 25 minutes. Cool and enjoy!

To make into donuts:
7

Follow steps 1 - 4. Grease two donut pans (each can make 6 donuts) and pour batter 1/2 way up in each vessel. Bake for 15-20 minutes.

To add peanut butter drizzle.
8

Mix 2 parts peanut butter and 1 part maple syrup and drizzle on top! I did 1/4 C peanut butter and 2 tbsp maple syrup for these!

Gluten Free Pumpkin Spice Brownies

2 thoughts on “Gluten Free Pumpkin Spice Brownies

  1. I have made this so many times that I have it memorized! I add a teaspoon of baking powder as well. Where can I find the nutritional info on this recipe? Thanks!

    1. I am so glad you love it! Makes me so happy. I do not have the nutrition info, sorry! I do not typically calculate for my recipes. My focus is good ingredients 🙂

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