Ingredients

• 2 cups of pumpkin puree
• 1/2 cup of unsweetened almond butter*
• 1/2 cup of cocoa powder
• 2 tablespoons of sugar
• Optional: 2 teaspoons of vanilla extract for flavor

Instructions

1. Preheat the oven to 350F.
2. Mix all ingredients in a large mixing bowl until there are no clumps.
3. Spray a muffin tin with cooking spray (I love this coconut oil spray) and distribute the batter evenly. Each round should be about halfway full.
4. Bake for about 30 minutes. Due to all of the wet ingredients, it will never be solid in the middle (like when you stick a toothpick in a cake to make sure it’s done). The purpose of baking it is to solidify the outside so your brownie doesn’t fall apart as soon as you touch it.
5. While the brownies are baking, lick the mixing bowl because the batter is egg free so there’s no risk of salmonella 🙂
6. After 30 minutes, remove the muffin tray from the oven and let it cool for about an hour.
7. After it’s cooled to almost room temperature, place the whole tin the refrigerator for about 3 hours (although I did it overnight). Refrigerating the brownies will give them a more solid cheesecake-like texture. After that, they’re ready to eat!

These brownies MUST be kept refrigerated if they’re not going to be eaten right away.  They should last about 4 days in the fridge, but my batches have never made it that long 🙂

*I highly recommend the Kirkand brand of almond butter from Costco. It’s free of any added sugars and oils (the only ingredient is almonds) and it’s the creamiest, smoothest almond butter I’ve tried. Plus, it’s about half the price of the brands I’ve found at regular grocery stores for twice as much almond butter!