Whole Living Daily

Naturally Sweet: Pumpkin Brownies

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I am grateful for pumpkin. I adore it. Roasted pumpkin, pumpkin seeds, pumpkin pie, you name it. Coming off the holiday where pumpkin pie is practically a requirement on the menu, I love to think of healthier ways to incorporate the orange stuff. These brownies are cakey, moist, and downright delicious. With these you can have your cake and eat it, too---any day of the year.

Drizzling melted dark chocolate takes these over the top (in the best way), but is completely optional. I also love to freeze them individually wrapped and then stick them straight into school lunches for a special treat.

Pumpkin Brownies

1 cup spelt flour (can substitute whole wheat pastry flour or oat flour)
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
6 tablespoon honey
1 cup canned pumpkin (freeze the rest of the can for next time)
1/2 cup whole milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract


Preheat oven to 350 F. Combine flour, cinnamon, baking powder, baking soda, and salt in a mixing bowl, stir to combine. Add in remaining ingredients. Stir well. Grease an 8x8 inch baking dish and spread mixture in evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool completely before removing from baking dish. Cut into 9 squares. Serve with drizzled dark chocolate, if desired.

Mary Jolley began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.

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Comments (6)

  • [...] Visit Whole Living for my full recipe. [...]

  • if one is lactose intolerant, can you leave out the milk altogether??

  • Since coconut oil is predominately a saturated fat, how can this be a healthy fat in the recipe. Especially when heated, it changes the chemical makeup.

  • I love this recipe, a wonderful way to eat healthy and delicious pumpkin and coconut butter.
    @Heidi: I'm lactose intolerant myself. The first time I made this, I substituted milk for lactose free milk. In the second batch I made (just now), I substituted milk for coconut milk (organic, from a can). Since the coconutty taste is already in there because of the coconut oil, I don't notice any difference, and the brownies turned out alright.

    @Paula: Coconut oil has been believed now for several years already to be quite healthy. When heated, it's actually more stabile than other healthy fats, like olive oil. Mary Jolley writes about healthy fats here: http://mygreendiet.com/green-diet-plan-recipes/why-eat-more-fat-and-raw-chocolate-coconut-fudge/

  • Who doesn’t love brownies? They are the ultimate comfort dessert. By adding a simply irresistible pumpkin and peanut butter twist, show guest Katie tweaked the traditional recipe to make them perfect for the holiday season.
    Boost your immune system naturally

  • Show me the numbers please. Fats, sugars, sodium,calories?

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