I’m not gonna lie, I’ve REALLY been enjoying this years pumpkin season (aka fall)! It’s been so much fun experimenting and sharing different recipes encorporatimg pumpkin, sweet and savory alike, and I hope you’ve enjoyed branching out in your “pumpkinized” recipes.
We may have gone a little overboard in pumpkin stuff this past week…actually that’s not possible, but we’ve definitely had our share of pumpkin treats. I’m not ashamed to admit that a lot of these items came from a box and good ole Trader Joes, which, if you haven’t tried some of their seasonal pumpkin items you must! It’s like an adventure trying their stuff sometimes, and rarely have I been disappointed! This week was their gluten-free pumpkin pancakes over the weekend and then I made a batch of their pumpkin scones with maple glaze to take to work as a treat for my coworkers. We always have too many goodies at work, but what harm comes to one more treat…am I right!?
I admit, I don’t consider myself a baker by heart…it just doesn’t come as naturally as throwing things in a pan for dinner like these Buffalo Salmon Burgers with Avocado Mayo or making a whopping salad like this Chicken Satay Salad for lunch. I think I’m realizing why I didn’t bake as much in the past now, though…treats don’t last very long in this house.
Thats what happened with these brownies.
I guess that’s a good thing for you, though. It’s proof they were irresistible, with a fudgy middle and just the right amount of pumpkin center…ahhh! It looked a little like this for Paul and I…”let’s split just one brownie”. Five minutes later, “ok just another half each”. And later that night, “let’s have another!” And then…”there’s just two more, surely we must finish them.” Am I the only one who struggles with desserts in the house?
I see, that’s why I didn’t bake often! Obviously I’m still a work in progress with self control. I’m not perfect, nor will I ever be. So yes, we finished an entire batch of brownies, but I’m not going to let it hold me back and get all beaten up over it. That is food-freedom…we all have down-falls, but the important thing is to move forward and learn from mistakes and how to not fall into a brownie binge again.
That was some real soul talk, a little serious…now for the fun. Let’s make some pumpkin brownies!
On, I almost forgot…these are bebes are gluten free, made with coconut flour and sweetened with maple syrup. So all in all, not as bad for you as a typical batch of brownies. And they’re good for those with sensitive tummies, so you won’t leave with a “gained 20 pounds”, that’s if you don’t do like me and split the whole pan with your hubby.
This one took some experimenting…like I said earlier, baking is a newer thing for me. But after some trials, they’re wonderful! Eat on their own, or pair with a cool cup of almond milk or some vanilla frozen yogurt and you’re all set!
What are your favorite pumpkin recipes? Share in a comment below…Id love to see what fall brings to your kitchen!
Also, how do you show self control with baking yummies in the kitchen?
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbs cocoa
- 1/4 cup semi sweet chocolate chips+ more for sprinkling
- 4 tbs coconut oil
- 1 tbs pure maple syrup
- 1 tbs vanilla extract
- 5 eggs, room temperature
- 1/2 cup pumpkin purée
- 1 tsp cinnamon
- Preheat oven to 325 degrees. Grease an 8x8 pan and set aside.
- Combine flour, baking soda, and salt together in a medium to large bowl. Set aside.
- Combine cocoa, chocolate chips, and coconut oil in a medium saucepan and heat until melted and thoroughly combined. Stir constantly.
- Take off heat. Add in maple syrup and vanilla extract.
- Crack 4 of the eggs into mixture and combine.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Next make pumpkin mixture. Combine pumpkin, eggs, and cinnamon together until well encorporated.
- Now for the layering.
- Spread a layer of half of the brownie batter into your prepared pan.
- Top with a thin layer of chocolate chips.
- Layer the pumpkin mixture on top.
- Next, top with remaining brownie batter.
- Using a knife, swirl brownie batter and pumpkin together in a zig-zag motion to just slightly form swirl design.
- Sprinkle a few more chocolate chips on the top.
- Bake for 45-50 minutes. Allow to cool before cutting and serving.