Healthy Flourless Pumpkin Breakfast Brownies

These healthy flourless pumpkin breakfast brownies are SUPER fudgy and packed with protein- They are totally acceptable to kickstart your day! A one bowl, blender made recipe which is naturally gluten free, vegan, paleo, sugar free, grain free and dairy free! 

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Growing up, the standard drink of choice in our household was tea.

On my mother’s side, they would brew fresh black tea on a clockwork basis. As soon as the first person woke up, they would heat up a double boiler over the stove. After several minutes, a pot of tea leaves would be placed on top and the brewing would begin.

On my dad’s side, green tea was as prevalent as bottled water.

It’s not fair to pick sides but my sister and I did favor the Persian variety– Not because it was any more superior to that of the Chinese variety, but because we could add a plethora of sugar into it. I’m not even kidding here, we probably chose Persian tea as our beverage of choice purely to go a little crazy with adding sugar cubes.

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

When it came to lemon tea, it was another story. Have you ever tried adding sugar to Chinese green tea? If you haven’t, let’s just say it doesn’t make it any better. The overpowering flavor notes cannot be masked by any amount of sweetness. Over the years, I eventually became accustomed to it and actually enjoyed it. My sister? Not so much.

My sister? Not so much.

It wasn’t until we were visiting our relatives in Malaysia did my sister get her first positive experience with lemon tea. For those unaware, Malaysia is extremely humid all 365 days of the year. While drinking hot tea is a common beverage there, chilled lemon tea is just as popular. When we were at our cousin’s place, it was late afternoon and my sister and I were served these drinks in tall glasses, with a lemon wedge in them. On the side, there were homemade brownies and Malaysian red bean dumplings.

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

“This iced lemon water has an odd taste. Odd, but delicious.”

“Niki, that’s lemon tea.”

“Ewwwww.”

…Yet she polished it all off.

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Long term readers know that a minor change in a recipe can make my sister go from despising it to being literally obsessed. Remember these flourless brownies? She loved them, until I told her they had bananas in them. She then decided she didn’t like them. These ‘Nutella’ cookie dough bites? When she found out that they had homemade Nutella in them, they no longer passed her lips.

Fortunately, ICED lemon tea is something she continued to enjoy, as long as it wasn’t it’s warmer counterpart. This is where Lipton Iced Lemon Tea comes into play. The mere addition of citrus and ‘chill’ factor has made this once hated drink a new favorite. Although the peach and Raspberry flavors come a close second, this takes the cake.

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

…Or should I say brownies?

I’ve teamed up with Lipton Bright Bites and we’ll be going back in time to that Malaysia trip but…with a twist. Instead of boxed brownies and pitchers of green tea with lemon, we’ll be downing Lipton Iced Lemon Tea with a side of healthy brownies…Fall style!

One of my favorite recipes EVER are these healthy flourless breakfast brownies! As we’re in the midst of Fall, I NEEDED to give them a Fall spin! I hope you aren’t sick of pumpkin, because we’ll be whipping it out again today- These healthy flourless pumpkin breakfast brownies need to happen! 

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

These healthy flourless pumpkin breakfast brownies are super fudgy, moist in the center and cooked perfectly on the outside! Bonus? They only need four ingredients to whip up! Unlike traditional brownies, these contain no flour, no grains, no sugar and no oil, yet maintain the same super fudgy texture! Granted, they aren’t like your classic Betty Crocker boxed mix brownies, but hey, you can eat these FOR BREAKFAST (not that I haven’t eaten the boxed kind before…..). Because of the ingredients used, these flourless pumpkin breakfast brownies are naturally gluten free, vegan, dairy free, paleo and sugar free! 

HACK! The frosting is totally optional, but I highly recommend it. I usually switch around with one of these frostings but this time, I opted something a little different. As the brownies themselves contain protein powder in them, I opted for a ganache-like frosting. I simply heated up full-fat coconut milk with my favorite chocolate chips and voila- Poured it over the cooled brownies! Granted, this makes it a little more decadent for breakfast than other options, but c’est la vie! You can leave them topless (lol) or use the protein or simple chocolate one found here!

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy Flourless Pumpkin Breakfast Brownies and let’s cheers to this new pairing.

Tea and biscuits? No.

ICED tea and BREAKFAST brownies? You bet. 

Check out the step-by-step recipe video below for these healthy flourless pumpkin breakfast brownies- See how fudgy they are at the end!

 

Healthy Flourless Pumpkin Breakfast Brownies

These healthy flourless pumpkin breakfast brownies are SUPER fudgy and packed with protein- They are totally acceptable to kickstart your day! A one bowl, blender made recipe which is naturally gluten free, vegan, paleo, sugar free, grain free and dairy free!
Print Recipe
CourseBreakfast
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings12 servings
Calories145kcal
AuthorArman @ thebigmansworld

Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup almond butter can sub for any nut/seed or soy nut butter
  • 2 T cocoa powder more = richer taste
  • 1-2 scoops of protein powder see shop page for tested options*
  • Frosting of choice see link above for protein packed option, coconut cream ganache and coconut oil frosting

Instructions

  • Preheat the oven the 350 degrees and coat a 6 x 6 baking tray or small loaf pan with parchment paper/tin foil and grease lightly.
  • In a high speed blender or food processor (or even by hand), add all your ingredients and pulse until a thick batter is formed.
  • Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center. Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully. Once cool and thick, top with optional frosting and cut into pieces.

Notes

* If you opt for a casein blend, you may consider adding some extra pumpkin puree, as it's extremely thick.
While time consuming, I would recommend refrigerating the brownies once cooled, as the texture becomes so much better. These brownies need to be kept refrigerated at all times.
TRIED THIS RECIPE?Mention @thebigmansworld or tag #thebigmansworld!

Nutrition

Serving: 1brownie | Calories: 145kcal | Carbohydrates: 8g | Protein: 10g | Fat: 4g | Fiber: 5g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 2%

More delicious pumpkin recipes perfect for breakfast? Gotcha covered! 

These blender pumpkin muffins are perfectly satisfying and so darn fluffy!

Cake by the ocean? How about cake for breakfast

Smooth, thick and creamy cookie dough flavored with pumpkin!

This is what they call loaf goals.

Build me up, pumpkin (Butter) cup

Healthy Flourless Pumpkin BREAKFAST BROWNIES- Just FOUR Ingredients and one bowl (or one blender!) needed to make these super fudgy, rich, moist and gooey brownies designed specifically for breakfast- Grain free, sugar free and packed with protein! {vegan, gluten free, paleo recipe}- thebigmansworld.com

This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.

 

 

Did you grow up drinking coffee or tea?

Have you ever tried a flavored iced tea before? I’m a fan of the raspberry! 

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Categories:

Clean eating diet food gluten free Healthy Paleo Recipes recipe Sponsored post vegan

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Comments

37 thoughts on “Healthy Flourless Pumpkin Breakfast Brownies

  1. I love lemon in my tea, but I don’t always like it sweetened. Apparently that means I’m not a real southerner and all of my friends are ashamed of me. I try to fit in here, but with my hatred of vinegar on greens, overly sweet tea, and grits, I don’t belong.

  2. The only good thing about Morocco was the mint tea… because they put loads of sugar in it! It’s the only thing that kept me sane during my time there.

  3. I’m not seeing the link for the coconut frosting, although the cream cheese frosting from the original brownie recipe looks like a delish back-up.

  4. black tea over green tea anytime. I like to drink my black tea with brown sugar and no milk. Lemon only works in iced tea for me. I always loved the peach flavored one.

    I want a brownie now. I just ate pizza for breakfast but I wouldn’t mind a dessert.

  5. I love your version of tea and biscuits! This is definitely how I roll. With chocolate. All the times. So I grew up drinking sweet tea in the South, and I still love sweet tea…but I’ve found myself putting less and less sugar in my sweet tea over time. It still needs to be sweet, but I don’t need it to be so sweet that a spoon will stand up straight in the glass. You’d be shocked if I told you how many cups of sugar my brother-in-law puts in his batches of iced tea. Shocked I tell ya! Even Niki would be shocked!

  6. If one wanted measurements for the full-fat coconut milk and chocolate chips frosting, what would they be, approximately? 🙂

  7. What a revelation using pumpkin puree for LCHF sweets!!!! I have to admit I took a lot of liberties with the recipe: I am tired of the taste of protein powder so I used coconut flour instead… which made the batter too thick so I added a bit of yogurt. To sweeten I used a blend of a couple of tablespoons of maple syrup, some eurithritol and some stevia. Best LCHF sweet *ever*. Next time I may try without the flour and yogurt but…. these ‘brownies’ are so good I might leave it the way I improvised! Thanks for the pumpkin revelation!!!

  8. WHere would I find the nutritional information for the flourless pumpkin breakfast brownies? They are super Good by the way, my husband loves them!

    1. Hi Jamie! So glad your husband enjoyed them 🙂 You can find the nutritional information on myfitnesspal 🙂 You plug the ingredients in and it will give you an accurate breakdown 🙂 Enjoy!

  9. Making these now with half pumpkin/half banana. The batter is so stinkin’ delicious that if the brownies flop (I used whey protein) I’ll make this again and eat it with a spoon unbaked! I’ve made many of your recipes in the past and am always pleasantly pleased (and usually able to keep my sugar-lovin’ husband out of them!)

  10. OMG! I made these, with some of the coconut milk frosting(I added a bit of almond butter to it, and some swerve sweetner)… and this is my new “crack” food… I cannot get enough!! They fill me up, are SO decadent, yummy and just overall amazing! LOVE these brownies!!

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