Fabulous Gluten-Free Pumpkin Brownies Recipe


Ever tried to make gluten-free baked goods in your kitchen and ended up with a crumbly, globby mess? Or, maybe you feel that gluten-free baking is too intimidating to navigate on your own, so you resort to purchasing pre-packaged products?


Whatever the reason, look no further than this delicious, healthy, and satisfyingly ooey-gooey-chewy gluten-free brownie recipe. And in the best part? In true fall spirit, these are PUMPKIN brownies . . . need we say more?!


Fall into Gluten-Free Pumpkin Brownies Recipe


Teff flour and pumpkin take the classic brownie and turn it into a decadent delight. Gluten-free teff flour bursts with protein, fiber and calcium, making this a delicious and good-for-you treat. Rich in flavor and supremely moist, you won’t ever be tempted to pull a pre-packaged brownie box from the shelves again.


Recipe makes 9.



Preheat the oven to 350 degrees. In a food processor, add the first 8 ingredients. Process on high until all ingredients are incorporated. Add all additional ingredients to the food processor. Process on high until a uniform, thick dough forms. Fill nine silicone muffin cups with the dough.


Bake the brownies for 20 minutes. Let cool for 5 minutes before removing from muffin cups. These are equally delicious either with frosting or plain. Store in an airtight container in the refrigerator for up to three days.


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About Teff Flour

A mainstay grain in Ethiopia, one serving of this nutritional powerhouse offers your full USDA daily recommended intake of iron and an impressive combination of eight essential amino acids.


The smallest grain in the world, teff boasts calcium and protein, is huge in nutritional values, and is naturally low in saturated fat. It also works glamorously in baking by bringing taste appeal and a pleasing consistency.


That means you can enjoy these scrumptious gluten-free pumpkin brownies knowing you’re getting the added benefit of nutrients. What brownie could be better than that?!


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