Low Calorie Pumpkin Brownies

I love chocolate brownies, but honestly, I don’t always want all the calories that come with them.

That’s why I started making low calorie pumpkin brownies—they let me enjoy a sweet treat without the guilt.

Pumpkin keeps the brownies moist and sneaks in a little extra nutrition, too.

I was surprised by how rich and flavorful these brownies are, even though they have fewer calories than regular ones.

They’re easy to make and taste just as good as traditional brownies.

If you’re looking for a healthier dessert or snack, I think you’ll enjoy learning how to make these pumpkin brownies at home.

Why I Love Them

Low calorie pumpkin brownies are my go-to healthy treat. I can enjoy them any time without feeling heavy or like I overdid it.

The pumpkin flavor is cozy and perfect for fall, but honestly, I like it year-round. I can really taste the pumpkin, and it’s not just hidden behind the chocolate.

I like knowing my brownies have healthy ingredients. Pumpkin adds fiber and a boost of vitamin A, which helps my body in simple ways.

My favorite part is how rich and fudgy they turn out every single time. Sometimes I forget these are healthy brownies because of the texture.

I enjoy sharing these healthy pumpkin brownies with my friends. They’re always surprised that a healthy brownie recipe can taste so good.

Equipment

I like to keep things simple in my kitchen when making low calorie pumpkin brownies. Most of the tools I use are things you probably already have at home.

Here’s a quick list of what I use:

• Mixing Bowls: I use at least two, one for dry and one for wet ingredients.
• Whisk: This helps me blend everything together smoothly, especially the pumpkin and cocoa powder.
• Spatula: I love using a rubber spatula because it makes scraping the bowl easy.
• Measuring Cups and Spoons: Accurate measurements really help with baking.

For baking, I always reach for a square baking dish. An 8×8 inch dish works well for cutting even brownies.

Sometimes, I line the baking dish with parchment paper or lightly grease it. This makes taking the brownies out much easier.

I don’t use any fancy tools for this recipe. Sticking to the basics keeps it quick and simple every time.

Ingredients

When I bake my low calorie pumpkin brownies, I use a mix of simple and tasty ingredients. Each one helps create a rich flavor and moist texture.

Here’s what I usually gather:

• 1 cup pumpkin puree
• 1/2 cup nut butter (I often choose almond butter)
• 1/4 cup cocoa powder or cacao powder
• 1/4 cup maple syrup
• 1/4 cup chocolate chips (unsweetened dark chocolate chips work well)
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon or pumpkin spice
• Optional: 2 tbsp protein powder

Pumpkin puree or canned pumpkin gives the brownies moisture and cuts down on fat. I avoid using oil or butter to keep the calories low.

Nut butter, like almond butter, helps the brownies hold together and adds creaminess. If I want extra protein, I add a bit of protein powder.

Cocoa powder adds a chocolatey taste without adding a lot of sugar or fat. Sometimes I use cacao powder for a stronger flavor.

I sweeten my brownies with maple syrup. It blends smoothly with the pumpkin and makes the brownies just sweet enough.

Adding chocolate chips or melted chocolate gives each bite a little extra richness. For a stronger chocolate flavor, I use dark chocolate chips.

Spices like cinnamon or pumpkin spice make the brownies smell and taste warm and comforting.

This is my basic mix, but sometimes I swap things or adjust to taste!

Instructions

I start by preheating my oven to 350°F (175°C). While it heats up, I line my baking dish with parchment paper or spray it lightly with cooking spray.

Next, I gather all my ingredients so everything is ready. For me, this makes the process much quicker and easier.

I mix the dry ingredients—like protein powder, cocoa powder, baking powder, and a pinch of salt—in a large bowl. Then, I whisk them together until well combined.

In a separate bowl, I stir together the wet ingredients. This usually means the pumpkin puree, eggs, vanilla, and my choice of low-calorie sweetener.

After that, I pour the wet mixture into the dry ingredients. I mix just until everything is blended, being careful not to overmix.

If I want to add chocolate chips or nuts, I fold them in now. For a low calorie snack, I use unsweetened dark chocolate options and keep the amounts small.

I scrape the batter into the prepared baking dish and spread it out evenly.

I bake the brownies for 20 to 25 minutes. I like to check with a toothpick—if it comes out mostly clean, they’re ready.

Once baked, I let them cool in the pan for about 10 minutes. Then, I lift them out and cut into squares to serve.

The whole process takes about 35 minutes, so it’s quick and easy for busy days.

Substitute

I like to experiment with different ingredients to make my pumpkin brownies fit my needs. There are lots of ways to swap things for healthier or allergy-friendly choices.

If I’m out of oil or want more creaminess, I mix in a bit of Greek yogurt. Greek yogurt makes brownies moist and boosts the protein.

I like sunflower seed butter for a nut-free option. It tastes mild and works well.

For a quick overview, here are some easy swaps:

With these substitutes, I can pick what works best for me and still keep my brownies low calorie and tasty.

What Can Go Wrong?

Sometimes, my pumpkin brownies turn out dry or crumbly instead of soft. Usually, this happens if I bake them a bit too long or mess up the amount of pumpkin puree.

Measure the ingredients carefully. Too much protein powder or not enough liquid, and suddenly, they’re not fudgy at all.

Another issue is that the brownies can taste bland. Not enough cocoa powder, sugar, or spices? Yeah, they’re going to be dull.

Here are a few common mistakes I watch out for:

• Overmixing the batter
• Using old or expired baking powder
• Not letting the brownies cool before cutting

Storage is important to keep them fresh. I toss my brownies in an airtight container at room temp for up to 3 days.

If I want them to last longer, I just pop them in the fridge and they’ll be fine for about a week.

Storage Method	How Long They Last	Notes
Room Temperature	3 days	Use an airtight container
Refrigerator	1 week	Keeps them a bit firmer
Freezer	2 months	Thaw before serving

Freezing brownies also works well. I usually wrap them up in plastic wrap, then throw them in a freezer bag.

When I’m ready for a treat, I just let them thaw at room temp for a few hours. Works like a charm, honestly.

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