Healthy Pumpkin Brownie Bites {vegan}

Are you guys sick of pumpkin yet?

Me neither! 

Well I hope that you aren’t over pumpkin yet this season, because today I have another healthy recipe to share with you that’s full of pumpkin-y goodness.

Truth be told, I don’t really remember being a big fan of pumpkin until a few years ago. This autumn I can’t get enough of it. I’m putting pumpkin puree in my smoothies and pancake batters nonstop, and of course, coming up with some pumpkin baking creations.

I came up with this recipe on a day when my hubby and I were meeting up with my friend Angi and her hubby for dinner that night. I wanted to bring her some healthy treats, and I was in a creative mood, so I whipped up these babies.

The inspiration for these pumpkin brownie bites was these store-bought regular brownie bites that I’ve had in my cabinet for months. When I’m in the mood for something chocolatey but only want a little something, they’re the perfect size. I broke out my mini muffin tin to come up with some homemade brownie bites. The goal? Healthy but tasty!

For this recipe, I used some of my favorite healthy baking swaps: natural apple sauce + coconut oil instead of butter and vegetable oil, and maple syrup instead of refined sugar. I also used a combination of almond flour + whole wheat flour, rather than just use plain old white flour.

These brownie bites turned out to be a crowd pleaser, even for Angi’s young daughter who hasn’t been liking pumpkin anything. Score! 

Healthy Pumpkin Brownie Bites {vegan}

Foodie Loves Fitness

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings 24

Calories 70 kcal

Ingredients

  

1x2x3x

• 1/2 cup almond flour
• 1/2 cup whole wheat flour
• 1/2 cup pure pumpkin
• 1/4 cup cocoa powder
• 1/2 cup pure maple syrup
• 1/3 cup mini chocolate chips
• 1/3 cup natural apple sauce
• 2 TBSP coconut oil melted
• 1 TSP vanilla
• 1 TSP baking powder
• 1/2 TSP salt

Instructions

 

• Preheat oven to 350 degrees. Line a 24-cup mini muffin tin with muffin cups, or spray the tin with cooking spray if you're not using cups.
• Whisk the pure pumpkin, maple syrup, coconut oil, apple sauce, and vanilla together in a bowl.
• In another bowl, stir the flours, cocoa powder, baking powder and salt together with a wooden spoon.
• Pour the wet mixture into the dry bowl, and mix with the wooden spoon until evenly combined. Add in the chocolate chips and stir.
• Spoon the batter evenly into the muffin cups.
• Bake for 12-15 minutes, or until a toothpick comes out of the center of the muffins clean.
• Allow to slightly cool before enjoying, or keep them stored in a covered container.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3.5gSaturated Fat: 2gFiber: 1gSugar: 6g

Tried this recipe?Let us know how it was!

Looking for more pumpkin? Check out these other pumpkin recipes of mine:

Gluten free chocolate chip pumpkin muffins, published on FITNESS {also dairy free}

Pumpkin banana oat breakfast cookies, published on Shape {vegan + gf}

Chocolate pumpkin protein bites {vegan + gf}

Chocolate chip pumpkin mug cake, published on Shape {vegan}

Pumpkin banana protein smoothie parfaits with apple pie granola {vegan + gf}

Tell me… What foods are you really into lately?