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Gooey Pumpkin Brownies with Cinnamon Frosting

October 17, 2019 | Author: Ashley McCrary

There is nothing like a brownie, but if you add pumpkin to it, it becomes epic. My new Pumpkin Brownies with Cinnamon Frosting is insane…in a good way. Not only are these to die for, but they are also Paleo and Keto compliant.

Pumpkin Brownies

We are big brownie lovers, but we try to live pretty healthy most of the time. I love creating recipes that are Keto and Paleo compliant that allows us to enjoy the occasional sweet treat!

Pumpkin Brownies

For the Pumpkin Brownies:

For the pumpkin brownies I used a mixture of almond flour, which really give the brownies a nice fluffy texture. In addition, I used equal parts baking soda and cream of tarter, which acts as a substitute for baking powder. I use this combination because most baking powders are not considered Paleo because they will use fillers and other sneaky ingredients.

Further, I will add pumpkin puree, cocoa powder, dark chocolate chips, a couple of eggs, ghee, vanilla extract, coconut oil and monk fruit, in addition to pumpkin spice seasoning and nutmeg. This combination really gives this recipe the perfect fall and pumpkin feel.

Pumpkin Brownies

What Keto sweetener did you use for these Pumpkin Brownies and what sweeteners are compliant?

My all time favorite Keto sweetener is Monk Fruit. In my opinion, it doesn’t have that harsh after taste like most no sugar sweeteners have. Additionally, monk fruit is an all natural sweetener that is not only keto, but is also considered Paleo. Monk Fruit is 150 to 200 times sweeter than sugar and is also called luo han guo or swingle. It looks like a small gourd, and it grows on a vine in nature.

Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet:

1. Swerve Sweetener

2. Organic Stevia

3.Erythritol

Pumpkin Brownies

Baking Pumpkin Brownies:

I will bake my brownies between 20-25 minutes. I will usually remove mine around 21 minutes, which will make them slightly gooey. If you want them more firm, you will need to cook for the complete 25 minutes. Be sure to keep an eye on your brownies, since we all have different ovens and may cook either quicker or longer.

Pumpkin Brownies

For the Cinnamon Icing:

Y’all, this icing is AMAZING. I love really buttercream icing and have been testing new recipes that will give me the same texture. This recipe doesn’t disappoint. It is creamy, thick and is full of sweet flavor. Ad yess, you do need to add the coconut flour to the icing. It helps give it a thicker texture. Adding the cinnamon to the icing pairs so nicely with the pumpkin brownies.

For the Pumpkin Brownies, how do you get the Cinnamon Icing thick without using powdered sugar?

It’s important to really whip the palm shortening and coconut cream together until combined. Next, adding the tapioca or arrowroot flour to the mixture will thicken and make it become more of a real buttercream texture. The one thing to note on this frosting, it will begin to melt if left out at room temp. If you do add this frosting to the refrigerator, you will need to set out at least 10 minutes to thaw before serving.

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Love this Pumpkin Brownie recipe? Be sure to check out more of my favorites below:

Paleo Apple Crisp Bars

Paleo Apple Pie Bites

Keto Pumpkin Bread

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Gooey Pumpkin Brownies with Pumpkin Spice Frosting

Creamy and moist pumpkin brownies topped with a cinnamon frosting that is perfect for fall. This recipe is Keto and Paleo compliant.

  • Total Time: 54 minute
  • Yield: 12 brownies 1x

Ingredients

Scale

Pumpkin Brownies

  • 1 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup dark chocolate chips
  • 1/2 cup monk fruit sweetener  ((sub maple syrup for Paleo))
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1/4 tsp nutmeg
  • 1 1/4 tsp pumpkin pie spice
  • 2 large eggs
  • 1/3 cup coconut oil or ghee
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract

Cinnamon Frosting

Instructions

Brownies

  1. Preheat oven to 350°F. Use a 8X8 baking pan
  2. In a medium sized mixing bowl, whisk together all of the wet ingredients. In a separate mixing bowl add in all the dry ingredients and mix together until everything is combined.
  3. Add the dry ingredients into your wet ingredients in 1/4 cup increments. This is to make sure it blends nicely together. Make sure you are using a rubber spatula to fold all the ingredients together.
  4. Use your rubber spatula, scraping the sides of the bowl and transfer the batter evenly to your baking dish.
  5. Add to the oven and bake between 20-25 minutes. I usually bake mine at 21 minutes for a gooey texture. If you like your brownies harder, I would suggest baking for 25 minutes.
  6. Allow the brownies to cool completely. Use a spatula and completely coat the top of the brownies with the frosting.

Frosting

  1. Refrigerate full fat canned coconut milk overnight. Remove the coconut from the fridge and flip it upside down. Next, open the can and drain the coconut liquid and the cream will be left.
  2. Add the palm shortening along with the coconut cream to a standing mixing bowl. Start by beating these 2 ingredients on low. Slowly increase speed and begin to add the tapioca and coconut flour along with the cinnamon, syrup and vanilla extract. Beat on high speed for 3-4 minutes until thick and creamy.

Notes

*Note: If you still don’t have the consistency you want, feel free to add a little more tapioca flour to help thicken.

*Note: when adding the syrup to the frosting, the texture may be off at the beginning. Don’t worry, just keep whipping and it will come together and become thicker the longer it whips. 

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert

9 thoughts on "Gooey Pumpkin Brownies with Cinnamon Frosting"

  1. Mayra says:

    Hello,

    Can you please advise for the “pumpkin brownies” portion of the ingredients what you exactly mean by “1/2 tsp of vanilla?” Does that mean Vanilla extract also?

    1. healthypeach says:

      That is correct. Vanilla extract

      1. Mayra says:

        Thank you for confirming 🙂

  2. Kylie says:

    Hi, the blog post mentions ghee, baking soda, cream of tartar and coconut milk. But I don’t see them in the ingredients list?

    1. Ashley McCrary says:

      Hi Kylie,
      It is in the brownie mixture. It is supposed to be coconut oil, not coconut milk. Hope this helps!

      1. Sarah says:

        Good morning! I see ghee mentioned in the blog post, but don’t see it in the ingredients list for the brownies. I was hoping to make these today for Thanksgiving! Do I need ghee? Thanks!

        1. Ashley McCrary says:

          You can use coconut oil or ghee. 🙂

  3. Shannon says:

    Made this tonight! Even my kids and husband loves it. Not overwhelmingly pumpkin flavored, just enough. Frosting was perfect!

    1. healthypeach says:

      Really so happy to hear this. Thank you for taking the time to leave such a nice comment.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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(AD) It's back-to-school season and @naturesownbread is hosting a giveaway. Head over to their page for a chance to win your own Nature’s Own bento box and words of affirmation stickers to celebrate your little ones. ##GoodnessStartsWithMe

✨Lunch box Idea✨ featuring @naturesownbread Honey Wheat. *PB&J Sushi Rolls (Roll ups) using @naturesownbread in Honey Wheat and sprinkled with cinnamon/sugar
✨Pickles
✨Carrots
✨Ranch
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Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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Don’t let people pee in your Kool-Aid today! If they do just throw it out and make ya a margarita. Ain’t nobody got time for that negativity. Remember, you’re in control of your own happiness and time. Choose wisely and don’t let negative people suck out your energy. 

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Follow @healthylittlepeach for more recipes, tips and tricks! 

These easy, low carb Egg and Sausage Muffins are just 2 net carbs, packed with protein, taste delicious, & make the best on-the-go breakfast!

✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile https://healthylittlepeach.com/keto-sausage-egg-muffins/
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to Pepcid.com to purchase. #EatConfidently
 
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Directions:
Combine everything in a mason jar and blend together with an immersion blender until combined. 
 
Burger:
1.5 lbs ground beef
1.5 tablespoons Worchestire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
6 slices pepper jack cheese
6 pieces lettuce
Jalapeño slices and crispy onions for topping 
Directions:
1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
3. Serve the patty on a butter bun with lettuce, a tablespoon of the aioli, onions straws, and fresh sliced jalapeños.
Follow @healthylittlepeach for more recipes, tips and tricks! 

✨Say hello to the ultimate summer side dish, Creamy Chive and Onion Corn. I have been making this for my family for years and they can’t get enough. It requires minimal ingredients and can be made in a flash. Good news, it can also be made dairy-free! 👇🏼

✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
3. Season with salt and pepper and garnish with fresh chives. 
4.Enjoy!

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