Pumpkin Brownies
Pumpkin and chocolate are a match made in heaven. These vegan pumpkin brownies are chocolatey, super moist, and decadent. They're made with just one bowl and a handful of ingredients and you only need 5 minutes to mix. Move over box-brownies! There's a new pumpkin brownie in town! No one will guess these are vegan and gluten-free optional and everyone is going to love them.
Equipment
- 9x11 or 8x8 Baking Dish
- Whisk
- spoon
- mixing bowl
- Nonstick Baking Spray
Ingredients
Pumpkin Brownies
- 1 cup pumpkin puree
- 4 tablespoon unsweetened almond or oat milk regular milk will also work
- 4 tablespoon melted regular or vegan butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup regular organic cane sugar or coconut sugar
- 3 tablespoon cocoa powder
- 1 cup regular or gluten-free all purpose flour
- ½ cup regular or vegan chocolate chips
- 1 teaspoon pumpkin pie spice optional
Pumpkin Pie Spices
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Instructions
Pumpkin Brownies
- Preheat the oven to 350. Spray the baking dish with non-stick baking spray.
- Mix the pumpkin puree, non dairy milk, vegan butter, baking powder, vanilla, salt, sugar, and cocoa powder together. Add the pumpkin pie spices, if using. Whisk until smooth. Then, add the regular or gluten free all purpose flour and mix until a brownie batter is formed.
- Fold in the chocolate chips and bake in the oven for 25-30 minutes or until the brownies have a shiny top and are completely cooked through. You may bake them for less time for a gooier brownie.
- Cut into 12 squares and enjoy warm with a side of oat milk!
Nutrition
Serving: 1brownieCalories: 165kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 122mgPotassium: 86mgFiber: 2gSugar: 18gVitamin A: 3178IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!