Pumpkin Brownies
These Pumpkin Brownies are rich, fudgy, and bursting with fall flavor, combining the moistness of pumpkin with warm spices and a fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree, canned or cooked
- 1 1/4 cups whole wheat flour
- 1 cup brown sugar, firmly packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/4 cup buttermilk
- 1/4 cup vegetable oil, such as canola
- 2 teaspoons vanilla extract
- 2 eggs, well beaten
- 1/2 cup walnuts, finely chopped
Instructions
- Preheat oven to 375°F.
- Coat a 13x9x2-inch baking pan with vegetable spray.
- Combine all ingredients and beat well.
- Pour into prepared pan and bake for 30 to 40 minutes.
- Cool on a wire rack; cut into bars.
Notes
For a lighter version, substitute 1 egg plus 1 egg white or 1/2 cup egg substitute to reduce fat and cholesterol. These brownies are perfect for fall and can be served with whipped cream or ice cream.
Nutrition
- Calories: 150
- Sugar: 14g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.receipster.com/pumpkin-brownies-fall-recipe/