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Pumpkin Swirl Brownies {Gluten Free, Paleo}

You can't start off the month of October without pumpkin! I'm one of those Fall-creatures-of-habit and love to dive into all the pumpkin goodness this season has to offer. I love trying new innovative pumpkin ideas as well as making my own tried and true recipes. 

One of my favorite ways to add pumpkin to my menu is with these Pumpkin Swirl Brownies. Taking a gooey, fudgy brownie and adding a swirl of pumpkin custard is just the right thing to do. 

These brownies are both gluten free and paleo friendly and all kids will love them! They'd make a great addition to any Halloween parties you may have coming up as well. 

Print Recipe
Pumpkin Swirl Brownies
Prep Time 10 mins
Cook Time 35 mins
Servings
Ingredients
  • 2/3 cup coconut oil melted
  • 2/3 cup honey
  • 4 eggs large
  • 2/3 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1 tsp vanilla
  • 2/3 tsp sea salt
  • 3/4 cup pumpkin puree
  • 1 egg
  • 2 TB coconut oil melted
  • 2 TB coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
Prep Time 10 mins
Cook Time 35 mins
Servings
Ingredients
  • 2/3 cup coconut oil melted
  • 2/3 cup honey
  • 4 eggs large
  • 2/3 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1 tsp vanilla
  • 2/3 tsp sea salt
  • 3/4 cup pumpkin puree
  • 1 egg
  • 2 TB coconut oil melted
  • 2 TB coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
Instructions
  1. Preheat oven to 350F. Line a 8x8 square brownie pan with parchment paper.
  2. In a food processor (or by hand) combine: coconut oil + honey + 4 eggs + coconut flour + cocoa + water + vanilla + sea salt. Blend the batter until completely smooth.
  3. In a separate bowl, combine: pumpkin puree + 1 egg + 2T coconut oil + 2T coconut sugar + 1tsp cinnamon + 1/2tsp ground ginger + 1/4tsp nutmeg to make the pumpkin swirl.
  4. Pour the brownie batter into the prepared pan and spread in an even layer. Spoon dollops of the pumpkin swirl over the brownie batter, then use a butter knife and cut through to create a marbled look.
  5. Bake for 30-35 minutes until a knife when inserted comes out clean. Allow to cool completely before serving.
Recipe Notes

Option to top w/ paleo whipped cream:

2 cans full fat coconut milk (cream only, discard liquid) + 2T maple syrup +1tsp vanilla. Mix with hand mixer until whipped cream consistency. 

Want more pumpkin recipes? See some of our favorites here!

 

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20150217Allison025Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.

Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start

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