Gluten-Free Pumpkin Brownie Bites | A Healthy Life for Me

These Pumpkin Brownie Bites combine the flavors of rich pumpkin puree, warm fall spices, and chocolate into a delicious, healthy treat. Gluten-free, dairy-free, and 100% binge-able. 

A plate of pumpkin brownie bites in front of a candle and a bowl of blueberries

The Fudgey-ist Gluten-Free Brownie Bites Recipe

Brownies may be one of the most decadent desserts on the planet. So, when I decided to develop a recipe for brownie bites, I wanted to make them just as delicious but use ingredients I could feel good about. These little two-bite brownies were the result!

Pumpkin Brownie Bites combine rich pumpkin puree, warm pumpkin spice, cocoa powder, and vanilla for a healthier way to enjoy a sweet, fall-inspired treat. They taste so good you’ll have to stop yourself from eating the entire tray! But even if you eat more than you mean to, it’s okay. These gluten-free brownies are pretty healthy.

Pumpkin is rich in beta-carotene, which becomes vitamin A in your body. This delicious gourd is also rich in vitamin C, vitamin E, iron, and folate, which all help boost your immune system. Not bad for a brownie bite!

I also chose to use coconut sugar for its lower glycemic index. And, of course, the entire recipe is gluten-free and dairy-free.

Pumpkin brownie bites with a bite missing from one.

What’s In Pumpkin Spice?

You can purchase pre-mixed pumpkin pie spice blends at the grocery store or specialty sites like Penzys. These blends are nicely balanced and smell amazing.

But you can also make your own pumpkin spice blend at home with seasonings you already have in your pantry. Pumpkin spice typically mixes cinnamon, ginger, cloves, nutmeg, and (sometimes) allspice.

My favorite combination is 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice, and 1/8 tsp nutmeg. But feel free to adjust this ratio as you like. Spice blends are meant to be personal.

What You’ll Need

These gluten-free pumpkin brownie bites are easy to make and require only a few ingredients. If you bake gluten-free desserts at home, you’ll probably have most of this on hand! Scroll down to the recipe card for actual ingredient amounts.

  • Gluten-Free Flour – You can use your favorite gluten-free flour for this recipe. Spoon flour into your measuring cup and scrape off any excess with the flat back of a butter knife. This will help prevent you from over-packing the flour.
  • Coconut Sugar – I like using coconut sugar in my desserts whenever possible. It has a lower glycemic index than granulated sugar and is a great-tasting, healthier option.
  • Unsweetened Cocoa Powder – Don’t use a sweetened variety, or these brownie bites will be way too sweet!
  • Baking Soda
  • Salt
  • Pumpkin Spice – A blend of cinnamon, nutmeg, cloves, ginger, and (sometimes) allspice.
  • Canned Pumpkin – You can use any brand you like, but I usually opt for the organic brands.
  • Egg – Let your egg come to room temperature for at least an hour before baking. I like to use large eggs for desserts.
  • Coconut Oil
  • Vanilla Extract
  • Bittersweet Chocolate Chips (optional)
pumpkin brownie bites on a serving plate and a marble with cold brew and blueberries

How to Make Pumpkin Brownie Bites

If you’re looking for a gluten-free brownie recipe that’s ready in 30 minutes, look no further! These little two-bite brownies are quick, easy, and done in a snap.

  • Prepare for Baking. Preheat the oven to 350 degrees. Pull out a 24-mini-muffin pan and spray it with cooking spray. If you have mini muffin cups, that would be great to use instead.
  • Combine the Dry Ingredients. In a medium-sized bowl, stir together the gluten-free flour, coconut sugar, cocoa powder, baking soda, pumpkin spices, and salt. You want to see all the color from the pumpkin spice thoroughly mixed with the flour.
  • Combine the Wet Ingredients. In another mixing bowl, stir the pumpkin puree, egg, coconut oil, and vanilla extract. Whisk everything together until it’s well combined.
  • Mix the Batter. Add the pumpkin mixture to the flour and stir until the batter is just combined. There shouldn’t be any lumps at this stage. Spoon the gluten-free brownie batter into the prepared muffin cups with a spoon or ice cream scoop. If you have a cookie scoop, that’s a great way to keep things even. You want to only fill each mini muffin cup about 2/3 of the way full. Add a few chocolate chips to the top of each muffin cup if you’d like.
Pumpkin brownie bites in a mini muffin pan
  • Bake. Bake the pumpkin brownie bites for 12-15 minutes or until a toothpick inserted in the center comes out clean. 
  • Cool. Cool the brownies in the pan on a wire rack for at least 20 minutes. Once cool, pop them out and enjoy!

Serving Suggestions

These pumpkin brownie bites are so good you can just pop them in your mouth and enjoy. But I also like to pair them with healthy snacks, so I don’t feel like I’m just eating dessert. I love having 2 or 3 with a handful of pecans and blueberries. Paired with a glass of my Pumpkin Cold Brew, and it’s just about perfect!

A stack of 2 brownie bites next to one that's half eaten.

How to Store these Gluten-Free Brownies

When making this gluten-free brownie bites recipe, leftovers are best kept in the fridge. They’ll stay fresh in an airtight container for about 5 or 6 days. As an added bonus, I think they actually get a little fudgier while they store!

If you prefer the brownie bites at room temperature, they’ll be fine on the counter for 2-3 days.

Can You Freeze Pumpkin Brownie Bites?

If by some crazy chance, you have a lot of leftovers, they freeze really well. Wrap individual pumpkin brownie bites in plastic and place them in an airtight container or freezer bag. They’ll stay fresh for about 3 months. When you’re ready to eat, defrost them in the fridge overnight.

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

  • 1 cup gluten-free flour
  • 3/4 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp pumpkin spice mix
  • 1 cup canned pumpkin
  • 1 egg lightly beaten
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 cup bittersweet chocolate chips optional
  • Preheat the oven to 350 degrees.

  • Lightly coat a 24 mini muffin pan with cooking spray or line with paper bake cups.

  • In a medium bowl, stir together flour, sugar, cocoa powder, baking soda, pumpkin spice, and salt.

  • In another bowl, whisk together pumpkin, egg, oil, and vanilla. 

  • Add to flour mixture; stir just until combined. Spoon into prepared muffin cups, filling two-thirds to three-fourths full. 

  • If desired, add 2-3 chocolate chips to each cup.

  • Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. 

  • Cool in a pan on a wire rack for at least 20 minutes.

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