Yield: 15 small brownies or 10 cupcakes
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp coconut oil (melted)
1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup organic honey
* You can also include 1/2 cup dark chocolate chips or top with sliced almonds
Preheat oven to 350˚F and oil a 11″- x 7″-inch pan for brownies or a muffin pan for cupcakes.
In a large bowl, combine pumpkin puree, eggs and coconut oil until smooth. Set aside.
In a separate medium bowl, mix together the almond flour, baking powder, spices, salt and honey. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake cupcakes for 20 minutes and brownies for 20-25 minutes or until passes toothpick test. Cool completely before cutting.
I brought these treats to a family gathering last weekend and served them warm with some coconut milk ice cream from Cafe Gratitude. Talk about delicious!