Do you guys remember the great pumpkin shortage of 2015? No? Just me?
Well, that’s probably because it didn’t turn out to be nearly as bad as predicted. At least not for canned pumpkin. But don’t worry, my mom and I stocked up on cans and cans of it because it’s one of my favorite ingredients to bake with.
Since the hysteria (again, just me?) was mostly unnecessary, I was left with quite a few cans. Recently, I was eyeing the stock in my cabinet and decided it was time to make moves.
I googled “healthy pumpkin recipes” and found a brownie recipe that, to be honest, I was pretty skeptical of. But I had nothing to lose–certainly no canned pumpkin, at least.
The brownies I stumbled upon from Veggie Balance are gluten-free, dairy-free, and oil-free. So they must be taste-free, too, right?
These simple, five ingredient brownies are super moist (I know a lot of people hate that word, but sometimes it’s necessary!) and fudgey. They actually don’t taste like pumpkin at all–it’s just used in place of oil and butter! So don’t be afraid to try these if you’re a pumpkin hater.
Honestly, they’re also kind of addictive. But it’s ok, because they’re healthy! At least, that’s what I told myself as I ate two with my breakfast the next morning.
I brought some in for my gluten-free coworkers and my gym buddies, and they gave me good reviews! They could’ve been sparing my feelings, but my friends and I do tend to take dessert seriously.
Head to Veggie Balance for the recipe, and let me know what you think!