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Vegan Pumpkin Brownies
www.theconsciousplantkitchen.comA 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 ➡️
Servings: 16 servings
Calories: 143.6kcal
Ingredients
- 1 cup Canned Pumpkin Puree note 1
- 1 cup Peanut Butter (Unsalted) note 2
- ½ cup Maple Syrup note 3
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Fresh Ginger
- ⅛ teaspoon Ground Nutmeg - optional
- 1 teaspoon Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Oat Flour note 4
Optional
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.
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.
Nutrition
Serving: 1square | Calories: 143.6kcal | Carbohydrates: 14.6g | Protein: 4.6g | Fat: 8.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.3g | Sodium: 98.3mg | Potassium: 194.1mg | Fiber: 2.4g | Sugar: 8.3g | Vitamin A: 2383.5IU | Vitamin C: 0.7mg | Calcium: 43.3mg | Iron: 1mg | Magnesium: 49.2mg | Phosphorus: 93.8mg | Zinc: 0.8mg