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Five vegan pumpkin brownies piled next to a pumpkin against a white tile background.
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5 from 2 votes

Vegan Pumpkin Brownies

These vegan pumpkin brownies are a tasty and nutritious gluten free treat.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: dairy free, fall, gluten free, halloween, pumpkin, refined sugar free, vegan
Servings: 12
Calories: 144kcal

Ingredients

  • 1 cup canned pumpkin purée unsweetened
  • 1/2 cup maple syrup
  • 1/3 cup extra virgin olive oil
  • 2 flax eggs mix 6 tablespoons of cold water with 2 tablespoons of ground flax seeds and let chill in the fridge for 10 minutes
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • Pinch of salt
  • 1/3 cup cocoa powder
  • 3/4 cup coconut flour
  • 1 teaspoon baking soda

Instructions

  • Add the pumpkin purée, maple syrup, olive oil, flax eggs, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and cocoa powder to a large mixing bowl and mix well to combine.
  • Add the coconut flour and baking soda and mix again.
  • Spoon the batter into an 8 inch square parchment paper lined baking dish and use a spatula to smooth it down into an even layer.
  • Bake in a preheated oven at 350 degrees Fahrenheit for 50 minutes.
  • Let cool completely before serving.
  • Makes 12 vegan pumpkin brownies.

Notes

  • You can substitute ready mixed pumpkin spice instead of the spices I've specified in the recipe.

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