Pumpkin Brownie Bites
These soft, fudgy brownie bites are a lighter twist on a classic dessert. Made with pumpkin purée, almond flour, and cocoa powder, they’re naturally gluten-free and just sweet enough to satisfy a chocolate craving.
- Serves 12 bites
- ~110 kcal
- 4g protein
4g
protein
10g
Carbs
7g
fat
2g
fiber
Ingredients
- 1 cup pumpkin purée
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of sea salt
- ¼ cup dark chocolate chips
Instructions
Preheat the oven to 350°F and lightly grease or line a mini muffin pan.
In a large bowl, whisk together the pumpkin purée, maple syrup, egg, and vanilla.
Add the almond flour, cocoa powder, cinnamon, baking powder, and sea salt and stir until just combined.
Fold in the dark chocolate chips, if using.
Divide the batter evenly among 12 mini muffin cups, filling each approximately three-quarters full.
Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Eat well, on purpose
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