Pumpkin Brownie Bonanza

Pumpkin Pie Brownie

Pumpkin Fudge Brownie

When I roasted the two small sugar pumpkins the other afternoon, I had no idea how much pumpkin puree I would end up with.  I know I could have frozen some, or sauteed it in a pan with olive oil, salt and pepper and eaten it, but of course I felt the urge to keep baking until it was gone.  So this afternoon I decided to whip up another batch of pumpkin pie brownies, amending the recipe slightly, and a batch of deliciously moist dark chocolate brownies using pumpkin as well.  Both recipes use all organic whole wheat pastry flour, organic canola oil, organic eggs, and healthful spices.  I cut down the sugar in the pumpkin pie brownies because I always thought they were a bit too sweet and used more healthful agave and coconut nectars in the chocolate brownies, as well as antioxidant rich dark cocoa powder.  I baked them at the same time and they made the house smell incredible.  Only trouble is deciding which one to eat first!!


Pumpkin Pie Brownies

1 can (15 oz., 1 3/4 C.) pumpkin

2/3 C. organic white sugar

wet and dry ingredients

1/3 C. organic brown sugar

2 organic eggs

2/3 C. organic canola oil

2 tsp. vanilla extract

1 1/3 C. organic whole wheat pastry flour

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. salt

Combine the pumpkin, sugars, eggs, oil and vanilla in a bowl.  Mix until blended together.  In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves and salt, and slowly add to the wet mixture. Pour into a 9 x 13-inch pan and bake at 350F for about 40 minutes. Let cool.

Note:  For mini muffins, bake 25 minutes.  For regular muffins, bake 35-40 minutes.

**Can add in ½ C. each of pecans or walnuts, dried cranberries and white chocolate chips.

mini versions made for a classroom Halloween party
(with green apple organic gummy stems)

two recipes worth of the brownies made all this!

shaped like a cake!

Super Healthy Fudge Brownies

(Pumpkin Fudge Brownies)

1 can (15 oz., 1 3/4 C.) pumpkin

wet and dry ingredients

1/2 C. organic agave nectar

1/2 C. organic coconut nectar

2/3 C. organic canola oil

4 oz. melted dark chocolate

2 tsp. vanilla extract

2 organic eggs

3/4 C. organic whole wheat pastry flour

2 T. ground flax seed
1 T. wheat germ

3/4 C. dark cocoa powder

1 tsp. ground cinnamon

1/2 tsp. salt

Combine the pumpkin, agave nectar, coconut nectar, canola oil, melted dark chocolate and vanilla in a bowl.  Add in the eggs and mix until blended together.  In a separate bowl, sift together the flour, flax seed, wheat germ, cocoa powder, cinnamon and salt and slowly add to the wet mixture. Pour into a 9 x 13-inch pan, spread evenly as the batter may be a bit thick, and bake at 350F for about 30 minutes. Let cool.

before baking

after baking