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These Fudgy Pumpkin Brownie Bites Were Made for Fall

Have some leftover canned pumpkin to use up? Make these delicious fall pumpkin brownies with it!
These Fudgy Pumpkin Brownie Bites Were Made for FallBlaine Moats

What do you do with a leftover can of pumpkin? You could make some pumpkin cheesecake or, if you’re getting a little sick of the plethora of pumpkin-spice products, you could make these delicious fudgy pumpkin brownie bites.

The best thing about these pumpkin brownies? They are the perfect, indulgent dessert! Each brownie bite is only 54 calories and only 5 grams of sugar, so you could easily indulge in one, two, or even three of these and not completely ruin your caloric intake.

Pumpkin puree is a great versatile ingredient to use in baked goods or even other types of dishes. You can make a lot of different types of recipes with canned pumpkin that aren’t just pumpkin pie, like macaroni and cheese, smoothies, or even pumpkin pancakes!

But the best idea of them all? We have to admit, these fudgy pumpkin brownie bites are pretty clever, especially when topped with some dark chocolate chips and crushed nuts.

Nutrition: 54 calories, 2 g fat (0 g saturated), 60 mg sodium, 1 g fiber, 5 g sugar, 1 g protein

Makes 32 servings

Ingredients

Nonstick cooking spray
1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla
1/4 cup finely chopped walnuts or pecans and/or mini chocolate chips (optional)

How to Make It

  1. Preheat oven to 350 degrees Fahrenheit. Lightly coat thirty-two 1 3/4-inch muffin cups with cooking spray or line with paper bake cups.
  2. In a medium bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together pumpkin, egg, oil, and vanilla. Add to flour mixture; stir just until combined. Spoon into prepared muffin cups, filling two-thirds to three-fourths full. If desired, sprinkle with nuts and/or chocolate chips.
  3. Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean. Cook in a pan on a wire rack at least 20 minutes. Serve warm or remove from pan and cool completely.

Eat This! Tip

Try pumpkin puree as a substitute for butter or oil in baking recipes!

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

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