Pumpkin Almond Butter Brownies

Pumpkin Almond Butter Brownies

Four of my favorite words put together!  Pumpkin....almond...butter.....brownies.  Yep - that about sums it up.  These were super easy and so good warm.  The first night I had one for my dessert.  The next morning I had one for breakfast.  Okay I had two.  But hey, the are Paleo and technically it could qualify for some type of breakfast break or even a coffee cake (without the topping).  That's how my mind works. UGH!

Give these a try. You won't be sorry.  They are even better with warm maple syrup or warm honey drizzled on top.

On a side note - I'm wondering if I could substitute other ingredients for the pumpkin to make a variation of this recipe?  Like applesauce instead of pumpkin?  Or mashed bananas?  Hmmmm???

Ingredients

1 cup almond butter

3/4 cup mashed pumpkin (I used canned)

1 egg (I forgot the egg in the picture!)

1/3 cup honey

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1. Preheat oven to 350 degrees.  Combine all ingredients in a bowl and mix well.

2. Pour into a greased 8 x 8 pan.

3. Bake at 350 degrees for 40 minutes or a toothpick in the middle comes out clean.  Ovens vary so I would check it after around 35 minutes.

These made the whole house smell great!  They are really close to my 'real' pumpkin bread recipe with all of the sugar and flour.  Enjoy warm with drizzled honey or 100% maple syrup.  YUMMY!!