I have a confession to make: I don’t like pumpkin spice. I’m not talking about the spice blend used in baking pumpkin pie. I mean pumpkin spice lattes, pumpkin spice syrup, pumpkin spice candles, pumpkin spice flavored anything. I realize I am in the minority on the pumpkin spice topic and that’s okay.
Now for something I actually do like: pumpkin. Straight up, no funny business, canned pumpkin. Canned pumpkin can be used for so much more than just traditional pumpkin pie. It’s actually a great way to add moisture and a subtle pumpkin flavor to your fall baked goods. I don’t know of many things more comforting than warm brownies, so what better way to savor these last few weeks of the fall season than with pumpkin brownies – the perfect pairing to a warm bowl of chili or steaming cup of soup. 
Here’s What You’ll Need:
- 1.5 cups almond flour
- ½ cup coco powder
- ½ can pumpkin puree
- 1 TBS pumpkin pie spice
- 1 egg
- ¼ cup pure maple syrup
- Pinch of salt
- 1 tsp vanilla extract
- Coconut oil – for glass dish
- 8×8 glass baking dish
- Preheat oven to 350 degrees. Coat 8×8 glass baking dish with coconut oil.
- Combine dry ingredients, then add in wet ingredients. Mix until all ingredients are equally incorporated.
- Pour brownie batter into greased, 8×8 glass baking dish.
- Bake for 30 minutes or until toothpick comes out clean.
- Let cool for about 10 minutes before cutting. Enjoy with vanilla ice cream, caramel sauce, almond butter, or with a cup of coffee.
naturallytasteful.com 