Pumpkin Brownie Bites

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Pumpkin Brownie Bites are ultra-fudgy flourless snacks packed with pumpkin flavors and perfect for a small snack.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-brownie-bites/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: bites

Calories: 98kcal

Author: Carine Claudepierre

Ingredients

½ cup Pumpkin Puree (note 1)
⅓ cup Maple Syrup (note 2)
½ cup Peanut Butter (Unsalted) (note 3)
¼ cup Unsweetened Cocoa Powder (note 4)

Optioanl for more flavors

2 teaspoon Pumpkin Pie Spices
1 teaspoons Vanilla Extract
1 pinch Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
Spray some cooking oil on a 12-hole mini muffin pan. Set it aside.
In a mixing bowl, stir peanut butter, pumpkin puree, cocoa powder, and maple syrup. Stir in any optional ingredients.
Stir for 1-2 minutes or until a smooth consistent batter forms.
Fill each muffin hole with a tablespoon of batter.
Bake the bites for 15-18 minutes at 350 °F (180 °C) until dry on top and a toothpick inserted in the center comes out with just a little crumb on it, meaning the bites are baked but still fudgy.
Let them cool on a cooling rack for 15 minutes.

Notes

Note 1: For this recipe, I used organic canned pumpkin puree at room temperature. It's the equivalent of pure homemade pumpkin puree.

Note 2: Any liquid sweetener can be used.

Note 3: Peanut butter can be swapped for almond butter, tahini, or sunflower seed butter for a nut-free option.

Note 4: Unsweetened cocoa powder can be swapped for unsweetened cacao powder.

Nutrition