Pumpkin Brownies
Rich in flavor, nutrient content and versatility, pumpkin is one of my favorite vegetables to cook with. Pumpkin can be used to make breads, soups, stews cookies and puddings. Here is a recipe that is healthy and delicious, and may become one of your seasonal favorites!
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup sugar
- 1/2 cup brown sugar
- 12 packets of Equal or Splenda (if you are not concerned about sugar intake, use another 1/4 cup sugar instead)
- 1/4 cup oil
- 2 eggs
- 1 cup pumpkin (pure pumpkin - not pumpkin pie mix)
- 1/2 cup nuts (optional)
Preheat oven to 350°. Mix dry ingredients together well. Beat eggs slightly and then mix in with the rest of the ingredients. Pour in a 9 x 13 inch baking dish coated with nonstick spray. Bake for 20 minutes. Cool, then cut into 24 squares.
Nutrition Content:
Serving size: 1 brownie
Servings per recipe: 24
- Calories per serving: 85 (69 calories per serving when made without nuts)
- Carbohydrate grams per serving: 10
- Protein grams per serving: 2
- Fat grams per serving: 5
Hints:
To dress this up, after brownies are cooled and before cutting, make up a cream cheese icing with an 8 oz. package of lowfat cream cheese (also called Neufchatel), 1/2 tsp of vanilla and 12-14 packets of Splenda or 1/4 cup powdered sugar to taste, if you want a lower fat/sugar frosting. Spread on the brownies when cooled. You may also use any other type of frosting if desired. Garnish with chopped pecans, walnuts or sliced almonds.
You may also cut back the brown sugar content of this recipe, increase the Splenda by about 5-8 packets. Total sugar should still be about 1/2 cup.
You may also use 1/2 cup whole wheat flour and 1/2 cup white flour instead of all white flour to increase fiber content.
Contributed by Janice Baker, B.Sc., M.B.A., R.D., CDE, CNSC
