Gluten-Free & Vegan Pumpkin Brownies

Name: Gluten-Free & Vegan Pumpkin Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16
Ingredients: 1 cup Pumpkin Puree unsweetened; 1 1/2 cup Unsweetened almond milk; 1 tsp Vanilla extract; 1/4 cup Grapeseed oil; 2 cups Gluten-free flour all-purpose Robin Hood or Irresistible Brands work best; 1 1/3 tbsp Pumpkin spice see recipe link in notes (recipes makes exactly 1 1/3 tbsp); 3/4 cup Coconut sugar or brown sugar; 3/4 cup Cocoa powder; 2 tsp Baking powder; 1 tsp Salt; 1 cup Vegan chocolate chips; 1/4 cup Cocoa nibs for garnish; Vegan Ice Cream; Vegan Caramel; Chocolate Syrup

by Happy as a Yam

16 servings

1 hr

I had heard so much about combining chocolate and pumpkin together in a recipe but until now I had never tried it ! I was so pleased with the results. the sweetness of the pumpkin and the spices are such a great complement to the chocolate. You first get that chocolate brownie taste, then you are hit with the pumpkin spice. I could eat a whole batch!

Its that time of the year where pumpkin is in the air and pumpkin is everywhere. I like that I switched it up from the traditional pumpkin spice ... as much as I love pumpkin spice it gets a little tiresome and change CAN be good. This one was definitely a keeper in my books.

Here are a few of my other favourite chocolate recipes:

Healthy Banana Chocolate Brownies

I was originally inspired to make these pumpkin brownies by how well these banana brownies turned out. They were much fudgier than the pumpkin ones for some reason but just as delicious. If you liked the pumpkin one... you need to try the banana one too!

Healthy Banana Chocolate Brownies

Gluten-Free & Vegan Pumpkin Brownies

You can do it! Saved to your recipes

Recipe details

Yield 16 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

Wet Ingredients

1 cup Pumpkin Puree unsweetened
1 1/2 cup Unsweetened almond milk
1 tsp Vanilla extract
1/4 cup Grapeseed oil

Dry Ingredients

2 cups Gluten-free flour all-purpose Robin Hood or Irresistible Brands work best
1 1/3 tbsp Pumpkin spice see recipe link in notes (recipes makes exactly 1 1/3 tbsp)
3/4 cup Coconut sugar or brown sugar
3/4 cup Cocoa powder
2 tsp Baking powder
1 tsp Salt
1 cup Vegan chocolate chips

Optional for garnish

1/4 cup Cocoa nibs for garnish
Vegan Ice Cream
Vegan Caramel
Chocolate Syrup

Instructions

Preheat the oven to 350˚F (170˚C) and line the tin with parchment paper then grease the sides.
Mix in wet ingredients till well combined.
In large bowl, combine dry ingredients except for chocolate chips until well combined. Create a well in the centre and mix till uniform and there are no more clumps.
Pour the dough into the baking dish and garnish with cocoa nibs.
Bake for 45 to 55 minutes or until a toothpick inserted in the center emerges clean.
Let the brownies cool completely before removing them from the baking dish.

Comments

Amy Alvarado on Nov 28, 2021

Chocolate brownies will NEVER become a thing of the past.

1 Reply

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