Nutrition Facts
Serving Size (1 brownie)
Servings Per Container
Amount per Serving
Calories 100
Calories from Fat 40.5
% Daily Value*
Total Fat 4.5g
6.9%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0g
0%
Sodium 80mg
3.5%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Sugars 0g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4
Pumpkin Brownies
Total Servings (Yield): 24 brownies
Serving Size: 1 brownie
Ingredients:
- Cooking spray
- 1 cup pumpkin puree, canned or cooked
- 1 cup brown sugar, firmly packed
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 cup vegetable oil
- 1 egg
- 1 egg white
- 1/2 cup walnuts, finely chopped
- 1 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 375°.
- Coat a 9 x 13 baking pan with cooking spray.
- Combine all ingredients and beat well.
- Pour into pan.
- Bake for 30 – 40 minutes or until a wooden toothpick inserted in middle comes out clean (ovens may vary, check at 20 minutes).
- Cool and cut into squares.
Print -
Full Page,
3 x 5,
4 x 6
Equipment List:
- 9 by 13 baking pan
- cutting board
- knife
- large bowl
- measuring cup
- measuring spoons
- whisk
Additional Links:
