Can I use almond butter or sunflower butter instead of peanut butter?

Yes! Almond butter and sunflower seed butter both work well in this recipe. Just make sure they're natural and unsweetened. This swap is ideal if you’re allergic to peanuts or want to switch up the flavor.

How do I make these brownies more protein-rich?

You can add 1–2 tablespoons of chocolate protein powder, replacing part of the cocoa powder. If doing this, reduce your maple syrup slightly to prevent overly sweet brownies.

What’s the best way to freeze and reheat them?

Cool brownies completely, wrap them tightly, and store in a freezer-safe container. To reheat, let thaw overnight in the fridge or microwave for 15–20 seconds before serving. They taste just as good—sometimes even better—after being frozen.

Can I make this recipe without eggs?

Absolutely. Use flax eggs (1:3 ratio of flaxseed meal to water) to keep the structure and moisture. This makes the recipe vegan-friendly and still deliciously fudgy.

Healthy Pumpkin Brownies – The Best 2025 Guilt-Free Recipe

Name: Healthy Pumpkin Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup natural peanut butter; 3/4 cup canned pumpkin puree; 2 eggs; 1/2 cup maple syrup or honey; 1.5 tsp vanilla extract; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; Pinch of salt; 3/4 cup chocolate chips; Topping (optional):; 1/2 cup chocolate chips; 1 tbsp butter or coconut oil

Healthy Pumpkin Brownies

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These Healthy Pumpkin Brownies are fudgy, flourless, and naturally sweetened with maple syrup. Made with wholesome ingredients like pumpkin puree and peanut butter, they’re a delicious guilt-free dessert perfect for fall and clean eating.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

3/4 cup natural peanut butter
3/4 cup canned pumpkin puree
2 eggs
1/2 cup maple syrup or honey
1.5 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
Pinch of salt
3/4 cup chocolate chips
Topping (optional):
1/2 cup chocolate chips
1 tbsp butter or coconut oil

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Instructions

Preheat oven to 350°F and grease or line an 8×8-inch baking dish with parchment paper.
In a large bowl, mix peanut butter and pumpkin puree until smooth.
Whisk in eggs, maple syrup, and vanilla extract.
In a separate bowl, mix cocoa powder, baking soda, and salt. Gradually add to the wet mixture and stir until combined.
Fold in chocolate chips gently.
Pour batter into the prepared pan and optionally sprinkle extra chocolate chips on top.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let cool completely before cutting into squares.
Optional: melt chocolate chips with butter and drizzle over cooled brownies before serving.

Notes

Use room temperature ingredients for better mixing.
Don’t overmix the batter to keep brownies soft and fudgy.
Add spices like cinnamon or nutmeg for extra fall flavor.
Replace peanut butter with almond or sunflower butter for variations.
Store in the fridge for up to 5 days or freeze for up to 3 months.

Find it online: https://recipeshots.com/healthy-pumpkin-brownies-recipe/