Making Brownies w Canned Pumpkin, Any Hints?

Tomorrow is my twins birthday and I'm planning on baking (regular) brownies for them.  I'm also baking some CannedPumpkin/Brownie mix brownies so I can have ONE.  

Anyone have any hints/experience so I can be sure the "diet" brownies come out okay?

I've found (and tried) the following recipe for brownies using pumpkin as a substitute for oil. It turned out pretty fine, except that I had to estimate the amount of water I put in because it was not stated. I put in water until it turned slighty pasty, and it turned out pretty fine. The pumpkin smell disappeared after I refrigerated it and I must say it tasted really good!

Do try this recipe and let me know what you think of it :)

Fudge Brownies

1 cup unsweetened packed pumpkin
1/2 cup Splenda Granular (or sugar)
2 teaspoons vanilla
3/4 cup whole wheat flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 cup walnuts (optional, I added these myself)
Boiling water

Preheat oven to 350 F/176 C and lightly spray an 8 x 8 baking pan.
Mix pumpkin, Splenda, and vanilla in a medium bowl.
In another bowl, whisk flour, cocoa, baking powder, baking soda, salt and spice together.
Make a well in the center of the dry ingredients and add the pumpkin mixture.
Mix until just combined, adding boiling water as required.
Add walnuts, if using.
Spread in prepared pan and bake 28min, until center is firm.
Cool completely in the fridge before slicing and eating.
Makes about 9 squares.

[Calories per serving: 106 kcals]

Credits: http://yummysmells.blogspot.com

Rufus, It's pretty foolproof and makes a very nice brownie with no hint of "diet".

Crimsonlips - I've tagged that recipe for future reference!  I'm especially interested in the whole wheat flour!

All I do is mix the canned pumpkin with the brownie mix - that's it. It's foolproof, relatively low calorie, and delicious :D

Well, Thank you for your responses!

Crimson - I'll try your recipe another time, Thanks!

Well I made the pumpkin brownies and think they're tasty.  Had only one and worked it into my daily calories.  My kids thought they were okay, too. 

(No, I didn't eat one of the "regular" brownies....They are a bad trigger food for me.  Yeah Me!!)

One thing about making brownies with canned pumpkin, though - does anyone know how to mask the smell of the pumpkin? Is the smell very strong when it's used in cake mixes such as Devil's Food Cake?

I never had a problem with pumpkin "smell." When I use canned pumpkin or applesauce I use double the amount -- so if it calls for 1/4 cup oil, I substitute 1/2 cup pumpkin. 

Maybe it was the lingering smell from the uncooked pumpkin in my kitchen after I used it. Anyway, what if the recipe calls for oil, eggs, and water as well? Do I still add the eggs and water after substituting the oil with pumpkin?

I like the taste of pumpkin, so I wouldn't find it objectionable

You can also substitute applesauce, which is undetectable.