Vegan Pumpkin Brownies Recipe (Paleo and Gluten Free)
These vegan pumpkin brownies are a tasty and nutritious treat for fall. These pumpkin spice brownies are also paleo diet friendly, gluten free, and refined sugar free.
Servings: 12
Calories: 144kcal
Equipment
- 8 inch baking dish
- Parchment paper
Ingredients
- 1 cup unsweetened pumpkin purée (either canned or fresh)
- 3/4 cup coconut flour
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/3 cup extra virgin olive oil
- 6 tablespoons cold water
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- Pinch of cloves
- Pinch of salt
Instructions
- Make "flax eggs" by adding the ground flaxseeds and six tablespoons of cold water to a bowl, mix well, then place that mixture in the fridge for ten minutes to thicken.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the pumpkin purée, maple syrup, olive oil, flax eggs, vanilla, apple cider vinegar, cinnamon, ginger, nutmeg, cloves, salt, and unsweetened cocoa powder to a large mixing bowl, then mix well.
- Add the coconut flour and baking soda, then mix to combine.
- Spoon the batter into a parchment paper lined, 8 inch square baking dish. Use a spatula to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- Let cool completely before serving.
Notes
- You can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves, if desired.
- Store these vegan pumpkin brownies in an airtight container in the fridge for up to five days or in the freezer for up to six months.
Nutrition
Serving: 1Brownie | Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 122mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg