Pumpkin Chocolate Brownie with Maple-Coconut Whipped Cream

I love everything about the Fall season. I remember one year in particular when I was a little girl my mother decided we would grow pumpkins in the garden in our backyard. With the little knowledge she had around gardening, or growing pumpkins, we planted a few seeds and hoped for the best. A few short months later our backyard was a pumpkin patch! Pumpkins filled our yard, from the size of baseballs to ones that weighed more than I did! Everyone that came over— family, friends or neighbours left with a pumpkin, or three. I think that was the first and last year my mother ever planted pumpkin seeds.

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Usually after a big family dinner (most dinners) I crave a bite of dessert to finish off on a sweet note. I created these bite size chocolate gems for days even after you have had numerous helpings. They are fully loaded with (hidden vegetables)freshly roasted pumpkin, coconut, almond flour and chocolate chips (only if you wish). Soft and light in texture, sweetened with only a touch of maple syrup— these brownies are an absolute dream. You can top them with maple-coconut whipped cream for extra excitement and sweetness but they are just as delightful on their own.

Print Recipe
Pumpkin Chocolate Brownie with Maple-Coconut Whipped Cream
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
brownies
Ingredients
Brownie
Maple-Coconut Whipped Cream
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
brownies
Ingredients
Brownie
Maple-Coconut Whipped Cream
Instructions
Brownie
  1. Preheat oven to 350°F and spray muffin tins with non-stick spray.
  2. In a large bowl combine dry ingredients (cacao, coconut flour, baking soda, salt and cinnamon).
  3. In a separate bowl combine wet ingredients (egg, pumpkin, egg whites, maple syrup, coconut oil, almond butter).
  4. Pour wet ingredients over dry and mix until well combined. Stir in chocolate chips if you wish.
  5. Divide evenly into prepared muffin tins and bake for 18-22 minutes.
Whipped-Cream
  1. Open can of full fat coconut milk (make sure can has been chilled overnight in fridge to harden otherwise it will not whip).
  2. Without shaking or tipping the can, gently remove the top thick, solid portion of the coconut milk, known as the cream. Place the clear liquid in the bottom of the can in the fridge and use it in smoothies or other baking in place of milk or water.
  3. With an electric whisk beat the cream, adding in maple syrup and coconut flakes. Cream will start to form soft peaks and firm up. Generously slather over cooled brownies.
  4. Cover and refrigerate leftover brownies.
Recipe Notes

*Freshly baked pumpkin has more of an authentic rich flavour but canned pumpkin works just as well

*If you don’t have a muffin tin you can use a traditional square 9x9 brownie pan (adjust baking time accordingly)

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