Pumpkin pudding brownies

If Halloween has just passed and you’re ambitious, you could roast that jack-o-lantern and puree it and use that instead of the canned pumpkin, but either works! A new mom likely doesn’t want to do that much work (I know I don’t want to!). I call these pudding brownies because they are very moist and dense, so they are easiest eaten with a spoon. Pumpkin is good for new moms (it can help with constipation), and I find this recipe satisfies my craving for chocolate without going too overboard.

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Ingredients:

  • 1 ½ cans of pumpkin pie filling
  • ½ C almond flour
  • ½ C cocoa powder
  • 1 ½ tsp baking powder
  • Pinch of nutmeg
  • 2 eggs
  • 3 egg whites
  • 1/3 C maple syrup

Directions:

Pre-heat oven to 350. Grease muffin tins (I used coconut oil). Mix all ingredients together and spoon evenly into tins. Bake for about 45 minutes, checking after 30 for doneness using a toothpick. These will be dense and mushy and keep best in the fridge. Best eaten with a spoon!