A better-for-you Pumpkin Brownie recipe made with oat flour, no refined sugar, and 100% plant-based for a delicious guilt-free fall dessert.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-brownie-recipe/ or scan the QR code here ➡️
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 16servings
Calories: 143.6kcal
Author: Carine Claudepierre
Ingredients
1cupCanned Pumpkin Pureenote 1
1cupPeanut Butter (Unsalted)note 2
½cupMaple Syrupnote 3
1teaspoonVanilla Extract
1teaspoonCinnamon
¼teaspoonFresh Ginger
⅛teaspoonGround Nutmeg- optional
1teaspoonBaking Powder
½cupUnsweetened Cocoa Powder
¼cupOat Flournote 4
Optional
½cupDairy-Free Dark Chocolate Chips
US Customary - Metric
Instructions
Preheat the oven to 350°F (180°C). Line a square 8-inch brownie pan with parchment paper. Slightly oil paper with coconut oil. Set aside.
In a large bowl, add pumpkin puree, peanut butter, maple syrup, and vanilla extract. Stir to combine.
Add in spices, unsweetened cocoa powder, baking powder, and oat flour. Stir until a thick brownie batter forms. It shouldn't be runny, and that's normal but not overly dry ever. If so, add 2-3 tablespoons of almond milk.
Transfer the batter to the pan and spread evenly.
Sprinkle dark chocolate chips all over the top of the pumpkin brownies, if desired.
Bake for 20-30 minutes or until the top crackle and dry out. The center stays moist and sticky if you insert a pick in the middle.
Cool down completely on a wire rack before cutting into squares - about 2 hours.
Storage
Store in the fridge to firm up and enjoy its best texture.
Equipment
8-Inch Square Pan
Parchment Paper
Mixing Bowl
Measuring Cups and Spoons
Cooling Rack
Notes
Note 1: If using homemade pumpkin puree, the batter might be runnier, and you may need more oat flour.Note 2: Use sunflower seed butter as a nut-free option.Note 3: Any liquid sweetener can be used.Note 4: Oat flour can be substituted for almond flour for a paleo, low-carb, and gluten-free option.