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Macadamia Nut Pumpkin Brownies

Macadamia Nut Pumpkin Brownies

Decadent, moist and chocolatey, these macadamia nut pumpkin brownies are a delicious fall dessert. These brownies are gluten-free, grain-free and dairy-free too!

Course Dessert, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword brownies, macadamia nut brownies, pumpkin brownies
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9


  • 15 oz can pumpkin puree
  • 1/3 cup raw honey
  • 3 eggs, preferably pasture-raised
  • 3 Tbsp coconut oil, melted
  • 2 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 3 Tbsp unsweetened vanilla almond milk (I like Malk Organics)
  • 1/2 cup cocoa or cacao powder
  • 1/4 cup coconut flour
  • 1/4 cup blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup raw macadamia nuts, roughly chopped
  • 1/4 cup bittersweet dark chocolate chips


  1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium bowl, mix together the coconut flour, almond flour, cocoa powder, baking soda and sea salt. In a separate large bowl, mix together the pumpkin, eggs, coconut oil, vanilla, almond milk and apple cider vinegar. Then, carefully and slowly whisk the dry ingredients into the wet. Once mixed well, fold in the macadamia nuts and chocolate chips.

  3. Pour batter into prepared baking pan. Bake in preheated oven 30-40 minutes or until toothpick inserted in center comes out clean.