Grain-Free Pumpkin Pie Brownies: Sugar-Free, Vegan, Gluten-Free, Dairy-Free, Low-Fat Recipe

Grain-Free Pumpkin Pie Brownies: Sugar-Free, Vegan, Gluten-Free, Dairy-Free, Low-Fat Recipe

Grain Free Pumpkin Pie Brownies (Gluten Free, Sugar Free, Soy Free, Vegan)

Mariah of Murr’s Menu is one of the most talented vegan chefs I’ve encountered. She makes masterpieces out of completely natural ingredients, creating baked goods you won’t believe have no sugar, butter, cream, grains and FLOUR (basically everything in your typical sweet treat.) She follows a Gluten-Free, Soy-Free, Sugar-Free and Vegan diet, but bakes more indulgent (tasting) desserts than most people with an ‘ordinary’ diet will probably have in their lifetime! I particularly love making sugar-free desserts because I have a huge sweet tooth but have battled my addiction to sugar by constantly baking healthy alternative desserts- now I’m not even tempted to touch the fattening brownies at Starbucks when I know I have a way better, way healthier version waiting for me at home! This weeks recipe is one you have to try now- and can, because the ingredients are probably already in your kitchen! Off to Mariah!

Last week I realized that I had some leftover pumpkin puree in the fridge that needed to be used. I had no treats in the house and hadn’t had chocolate in a whole two days (gasp) so I decided to mesh my pumpkin bar recipe with brownies to make some pumpkin pie brownies! This was meant to be a complete experiment, and I had by no means expected just how good these would turn out! Turns out my pumpkin bars and brownies were meant to be together. And what I love even more is that these are completely grain free (and you’d never know it).

I’m a huge pumpkin fan, for its nutritional value and for it’s taste. It’s packed with fiber, vitamins and antioxidants, and is incredibly low in calories. Its abundance of good dietary fiber aids in proper digestion while also managing your cholesterol and blood sugar. Some of the vitamins and minerals the pumpkin flesh in this recipe will provide you with include Vitamins A and C, magnesium and zinc. All of these are vital components to everyone’s health. While the antioxidants will act as an anti-inflammatory (or those on the One Week Detox), which people like me with bad joints love, it’ll also give you awesome skin, keep your bones and teeth healthy and strong, and assist in protecting you from certain illnesses. 
So dive right in to this recipe guilt free, and gain a ton of vital nutrients while doing it!
Grain-Free Pumpkin Pie Brownies: Makes 12

Pumpkin Bars


  • 1/4 C almond flour
  • 1/4 C coconut flour
  • 2 t cinnamon
  • 1/2 t allspice
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/3 C coconut sugar
  • 1/2 C canned pumpkin 
  • 2 T unsweetened almond milk
  • 2 T coconut oil
  • 1 1/2 t pure vanilla extract



  • 1/4 C cocoa powder
  • 1/4 C coconut flour
  • 1/4 C almond flour
  • 1/8 tsp baking soda
  • 1/4 tsp cinnamon
  • dash of salt
  • 1 mashed banana
  • 3 tbsp melted coconut oil
  • 1 1/2 tbsp tahini
  • 1/3 C + 2 tbsp agave
  • 1/2 tbsp milled flax seed
  • 1 tsp vanilla


  • Preheat oven to 350.
  • Make pumpkin bar mix, putting dry ingredients together first then wet ingredients.
  • Mix dry ingredients of brownies together. Then mix in the wet ingredients.
  • Fill the bottom half of mini muffin pan with the brownie mixture.
  • Next, fill the top half with the pumpkin batter. (The pumpkin batter will be thick – that’s okay!)
  • Distribute the batter evenly amongst the 12 brownies, and then pat the batter down and spread it out so that it fills up the rest of the space for each muffin cup.
  • Place in the oven and bake for 10-15 minutes. When they’re done cooking, let them cool completely and put them in the fridge. Keep them stored in the fridge to serve. They’re the perfect consistency coming out of the fridge!
Check out Mariah’s other Vegan, Gluten-Free, Dairy-Free, Soy-Free Dessert recipes at Eat Feel Fresh:

5 Responses to “Grain-Free Pumpkin Pie Brownies: Sugar-Free, Vegan, Gluten-Free, Dairy-Free, Low-Fat Recipe”

  1. June 27, 2013 at 8:51 am #

    They look delicious, really tasty. I will have to give them a go at the weekend! I made some super healthy gluten free brownies and they turned out really super tasty. Here is the link to the recipe :)

    • June 30, 2013 at 5:40 pm #

      Looks awesome thanks so much for sharing! The only thing I would change from her recipe are the egg-whites. It’s important to eat the whole egg, including the yolk, to absorb the protein. If not, it doesnt have the complete 12 amino acids and it isn’t digested as a protein in your body, making it a waste of calories. Here is an article I wrote about why you gotta eat the egg yolks!

      Let me know how yours go!

  2. emmie
    October 30, 2013 at 1:11 pm #

    These look absolutely delicious. However, I feel compelled to point out that they are neither sugar nor carb-free. Coconut sugar and agave are both still forms of sugar. And almond flour, coconut flour and bananas (in addition to the sugars) are all sources of carbohydrates. I see so many recipes touted as “sugar-free” and “carb-free” and most are not. It frustrates as it muddies the search for recipes that truly are free of sugar and complex carbs.

  3. valhopkins
    December 28, 2013 at 5:47 pm #

    I hate to burst everyone’s bubble, but this recipe is NOT guilt free for diabetics or pre-diabetics. Granted, the coconut sugar maintains a glycemic level of 35, but agave is not all that it’s been touted to be, as it’s high in fructose, and is not recommended for those who are trying to keep glucose levels in check.

  4. maggie
    April 14, 2015 at 11:00 am #

    I suggest you plug this recipe into your favorite nutrition calculator. You’ll be Amazed at the calorie & carb counts!

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