Chickpea Pumpkin Brownies
Can you guys believe that I’m actually baking?! I’ve never
been a huge baker but when I do bake, I usually try to make a healthier version
(maybe that’s why baking is hard for me!).
After making Flourless Vegan Banana Bread and Gluten-Free Pumpkin Chocolate Chip Cookies, I was on a mission to make a healthier version of brownies 😊
Wait, there’s no flour?
That’s right! I know most of us (myself included!) all are watching our waistline, especially around the holidays. Ah, these apple pies!
These pumpkin brownies are made with canned chickpeas instead of flour. Chickpeas are so versatile, gotta love’em. You can make anything with them including the Brownie Batter Dessert Hummus!
Cooked chickpeas work in this recipe because chickpeas have an innate binding tendency. They provide density with a sturdy yet tender mixture. In other words, chickpeas are a perfect substitute for flour in our brownies!
Another ingredient we’ll be adding to help with the binding is a nut or seed butter. I used sunflower seed butter because it’s inexpensive and has a mellow taste. Almond and cashew butter would work as well.
Taste and Texture
These Chickpea Pumpkin Brownies taste chocolatey, sweet, with a big hint of pumpkin spice goodness.
Their texture is fudgy, a bit dense, and moderately gooey. Exactly what you’d want a brownie to be 😊
After baking for 30 minutes, do a toothpick test. The toothpick
won’t come out completely clean. The top should be clean, but the bottom of the
brownie will be gooey. That’s normal. The brownies will harden as they cool.
These brownies are perfect to serve with vanilla ice cream
or fresh whip cream. Yumsss!!!
Let’s get to it!
Chickpea Pumpkin Brownies
These vegan pumpkin brownies are made with chickpeas and have zero flour! It’s an easy, low calorie, and healthy dessert idea for any day!
Course:
Dessert
Cuisine:
American
Keyword:
brownie, pumpkin
Servings: 16 squares
Calories: 125 kcal
:
Ingredients
- 1 15-
ounce
can chickpeas,
drained and rinsed - 1/2
cup
pumpkin puree - 1/4
cup
nut butter,
almond or sunflower seed - 1/2
cup
agave or maple syrup - 1
tbsp
melted coconut oil - 1
tsp
vanilla extract - 1/4
cup
almond flour - 1/4
cup
unsweetened cocoa powder - 1/4
tsp
baking powder - 1/4
tsp
baking soda - 1/4
tsp
salt - 2
tsp
pumpkin pie spice - 1/2
cup
chocolate chips + 2 tbsp for topping
Instructions
-
Preheat oven to 350 F / 175 C.
- In a food processor, combine chickpeas, pumpkin puree, nut butter, agave, coconut oil, and vanilla extract. Blend until the mixture is smooth.
- Add the rest of the ingredients, except for chocolate chips, and blend a little more to mix everything well.
- Gently mix in chocolate chips.
- Pour into greased 8×8 pan. Alternatively, you can use parchment paper instead of oil. Sprinkle the remaining chocolate chips on top. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool.
- Let cook for 10 minutes before cutting.
- Store in an airtight container for up to 5 days in the fridge.
Recipe Notes
Nutrition Information (per serving): Calories: 125 Fat: 5.3 g Saturated fat: 2.2 g Carbohydrates: 17.6 g Dietary Fiber: 2.4 g Sugar: 9.8 g Sodium: 78 mg Protein: 2.6 g
