90 Kcal Pumpkin Brownies are delicious guilt-free vegan.

90 Kcal Pumpkin Brownies I created these fudgy, four-ingredient treats for busy moms.
I designed them for professionals who crave something sweet without derailing their day.
Flourless and vegan, they use pumpkin puree, almond butter, cocoa powder, and maple syrup.

what make this 90 Kcal Pumpkin Brownies special

I reach for 90 Kcal Pumpkin Brownies when I crave a quick chocolate fix. The pan lives on my weeknight rotation.

They show you can have dessert and stay on track. This is a four-ingredient treat with fudgy center and pumpkin warmth. The flavors feel indulgent, yet the calories stay friendly.

It’s vegan, flourless, gluten-free, and ready in minutes. The scent alone makes weekday dinners feel lighter.

I keep a pan on hand for spontaneous after-school tastings.

Why this vegan brownie is a smart choice for busy moms

When life runs on a sprint, this brownie slides into the kitchen like a trusted friend.

Its four ingredients stay on budget and on plan.

No eggs, no dairy, yet it remains rich and satisfying.

It travels well in lunch boxes and can be whipped up in minutes.

That speed saves nerves on busy mornings.

Plus, the flavor keeps picky eaters curious rather than complaints.

The four-ingredient magic behind 90 Kcal Pumpkin Brownies

Pumpkin puree brings moisture and a gentle sweetness. Almond butter adds richness and a fudgy bite. Cocoa powder lends deep chocolate flavor with minimal fat. Maple syrup ties it together for natural sweetness.

Simple pantry staples

Simple pantry staples keep this treat economical and quick to assemble after school or a long day for busy families.

Why You’ll Love This 90 Kcal Pumpkin Brownies

I reach for 90 Kcal Pumpkin Brownies on busy days. They feel like a comforting hug in a pan. Dessert can be quick, simple, and satisfying.

They churn out fudgy goodness in minutes, not hours. That keeps my evenings calm and my kids grinning, even after long days.

Plus, the vegan, gluten-free twist means almost everyone at the table can join the treat.

No one misses a thing.

Easy, quick, and indulgent

Every time I scoop, I feel like I’ve hacked dessert for a busy schedule. The batter comes together with a spoon and a smile. Biting into a fudgy square, I taste chocolate, pumpkin, and hope—all in one go.

A dessert you can feel good about

Smaller portions fit my goals and my kids’ tastes. It satisfies chocolate cravings without guilt. That makes dessert a pleasure, not a stress.

Ingredients 90 Kcal Pumpkin Brownies

What you’ll need and why

I keep these staples on my shelf for spontaneous weeknight baking. The four ingredients come together fast, and I love how they balance flavor and nutrition. Pumpkin puree adds moisture and a gentle sweetness, so I skip extra fats here. I grab almond butter for richness and a fudgy bite that kids love.

• 1 cup pumpkin puree — moisture, gentle sweetness, and a tender crumb.
• ½ cup natural almond butter (or peanut butter) — richness and fudgy bite.
• ¼ cup unsweetened cocoa powder — deep chocolate flavor with minimal fat.
• ¼ cup maple syrup (or agave syrup) — natural sweetness and added moisture.
• Optional: a pinch of cinnamon or pumpkin pie spice — warm autumn notes.

Note: Each ingredient plays a role—from moisture and richness to sweetness and depth of flavor.

If you prefer a nut-free version, substitute with sunflower seed butter.

Optional spices add warm autumn notes. Exact quantities are listed above; you can print the full amounts at the bottom of the article.

How to Make 90 Kcal Pumpkin Brownies

Step 1: Preheat and prepare the pan

I preheat the oven to 350°F (175°C). Next, line an 8×8-inch pan with parchment paper. That keeps edges neat and the brownies easy to lift. Keep tools nearby for a quick, smooth mix.

Step 2: Mix batter to smooth, fudgy consistency

I combine pumpkin puree, almond butter, cocoa powder, and maple syrup in a bowl. These vegan brownies come together quickly. I stir patiently, then sweep the spoon around the edges to grab every last crumb. The batter should look glossy and thick, not runny. If you like warmth, add a pinch of cinnamon.

Step 3: Bake until center is set and edges pull away

Pour the batter into the pan and spread evenly. Bake for 25–30 minutes, until the center is set and the edges pull away slightly. Do a gentle test with a toothpick; it should emerge with a few moist crumbs. Let the brownie rest before slicing.

Step 4: Cool completely and slice into squares

I cool the pan on a rack until completely firm. Then I lift the slab using the parchment and cut into nine squares. The texture stays fudgy, so don’t rush the cut. A sharp knife helps for clean edges.

Step 5: Store leftovers properly

Store leftovers in an airtight container in the fridge for up to five days. For longer storage, freeze individual squares and thaw as needed. This keeps flavor bright and texture fudgy.

Tips for Success

• Use parchment for easy lifting and clean edges, plus quick cleanup.
• Let brownies cool fully before slicing for neat squares.
• Add cinnamon or pumpkin spice for extra warmth.
• Sub almond butter with another nut or seed butter as desired.
• For fudgier texture, bake toward the shorter end of the time range.
• Optional: Fold in a tablespoon of dairy-free chocolate chips for extra pockets of melty chocolate.

Equipment Needed

Equipping your kitchen makes the 90 Kcal Pumpkin Brownies come together fast. Here are the basics with easy swaps if you’re missing something.

• Mixing bowl
• Whisk or spoon
• 8×8-inch baking pan, lined with parchment
• Spatula
• Optional: small food processor for smoother batter

Variations

• Nut-free: Use sunflower seed butter instead of almond or peanut butter to keep this 90 Kcal Pumpkin Brownies nut-free while staying fudgy.
• Extra chocolate: Fold in a tablespoon of dairy-free chocolate chips for extra melty pockets without altering the batter’s texture.
• Spice boost: Increase cinnamon or add pumpkin pie spice to deepen warm autumn notes and cozy aroma.
• Texture tweak: Stir in a tablespoon of cocoa nibs for a subtle crunch and more interesting bite.

Serving Suggestions

• Enjoy with coffee or unsweetened almond milk for a cozy pairing.
• Dust with a touch more cocoa or a dollop of coconut cream.
• Pair with berries for a balanced plate and color pop.
• Present in a small dessert platter for busy gatherings.
• Make-ahead tip: arrange them on a tray for effortless serving.

More Ways to Enjoy 90 Kcal Pumpkin Brownies

I keep a tray of 90 Kcal Pumpkin Brownies on hand for busy mornings. They travel well and reheat easily, staying fudgy. Here are more ways to enjoy these squares.

I love a small treat that rescues rough afternoons. These ideas turn the brownies into breakfast toppers and kid lunches. The four-ingredient base stays the same, keeping creativity simple.

I rotate ideas to suit moods at home. Yes, I measure portions with a snack-sized mindset, not a scale. If you’re short on time, these tweaks stay friendly for weeknights.

Keep scrolling for the printable exact amounts and more playful twists. These suggestions help me keep variety without extra grocery runs. If you try one, tell me which is your favorite.

I love hearing your twists and photos. Sharing ideas keeps me inspired in the kitchen. Thanks for cooking along with me.

• Mini brownie bites: Cut into bite-sized squares for snacks.
• Crunchy topping: Sprinkle crushed almonds or walnuts.
• Breakfast twist: Crumble over yogurt with maple.
• Freezer-friendly: Freeze individual squares for grab-and-go.
• Dessert helper: Stir into dairy-free yogurt.
• Make-ahead: Bake a batch on Sunday.

FAQs

Here are common questions about 90 Kcal Pumpkin Brownies and how they fit into a busy schedule.

Is this really 90 calories per brownie?

Yes. The recipe yields 9 servings from an 8×8-inch pan. Nutritional estimates assume standard portions.

If you cut smaller squares, the calories per bite are even gentler.

Can I substitute almond butter with another nut or seed butter?

Absolutely. Peanut butter, cashew butter, or sunflower seed butter all work well. Flavor may shift slightly.

The texture remains fudgy, so you still get that rich bite you love.

I always measure portions with a small dish to stay honest.

Are these brownies gluten-free?

Yes. They are flourless, using four simple ingredients. Gluten-free depends on your cocoa’s label.

Choose certified gluten-free cocoa to be extra confident about cross-contamination in shared kitchens.

How should I store leftovers?

Store in an airtight container in the fridge for up to five days. For longer storage, freeze individual squares.

Thaw at room temperature or in the fridge before enjoying for best texture.

Label the bag with date for fridge safety.

Can I add dairy-free chocolate chips?

Yes. Fold in dairy-free chocolate chips after mixing for extra melty pockets.

Start with a small handful, then adjust to your preferred chocolate intensity.

Or try mixing half chips, half plain for a balanced bite.

Final Thoughts

These 90 Kcal Pumpkin Brownies feel like a kindness to my chaotic schedule. I grab them on busy nights, and dessert finally fits my day.

The four-ingredient magic keeps my kitchen calm. Pumpkin moisture, almond butter richness, cocoa warmth, and maple sweetness merge into a fudgy, comforting bite every time.

I love that this treat travels well and fits gluten-free needs. Spice it up with cinnamon or seed butter—your kitchen, your cozy playground tonight too.

If you bake a batch, tell me which variation steals your heart. I’m cheering you on from my kitchen, spoon in hand, grateful for moments.

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