Pumpkin Cinnamon Nutty Brownies

In using the initial recipe of making black bean brownies, like I’ve mentioned earlier you can make a few variations. Omitting the nut butter, adding chunky walnuts on top, or even throwing in raspberries for an extra kick would work perfectly well.

One variation includes swapping the black beans for white northern beans, an imitation for the popular “blondie brownies” minus all the junk. I clearly love nut butters, especially walnut and almond butter. You can slather them on your celery or toss them in these white bean brownies. The incredible benefits of nut butters…let’s not go there. But, let me tell you, not all nut butters are created equal. The majority of peanut butters are full of junk like hydrogenated oils, sometimes even added sugar or salt. These nut butters below or pure, raw, and clean. Once I started buying them, I couldn’t stop.


Swirl of Cinnamon

  • 1 Tbsp Cinnamon, ground
  • About 1 tbsp Organic Raw Honey, or Organic Coconut Palm Sugar 


Begin with roasting a fresh pumpkin at 400 degrees for about 20 minutes. Remove seeds, peel and place in a bowl. Mash it well with a potato masher or a fork.

Roasting fresh pumpkin


Measure and place all your ingredients out and place them in the food processor. (Make sure the oven is on 350 not 400 degrees now).

Place ingredients in food processor


Pour into a baking pan and top with the sugar replacement and cinnamon mixture. Swirl with a knife.

my white swirl brownies 2

Cinnamon mixture


Bake for approximately 25-30 minutes. Cool and cut. Enjoy.


Oh- yeah.

Oh- yeah.

*Top with a scoop of homemade pumpkin frozen yogurt for an extra kick and a delicious, healthy, and filling dessert.

Topped with my homemade pumpkin frozen yogurt.

1 Comment (+add yours?)

  1. Tasnim
    Dec 07, 2012 @ 13:04:05

    I tried this and it was delicious! Great and creative recipe!



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