These vegan Pumpkin Brownies are healthy, gluten-free, flourless, nut-free and have no added oil or vegan butter/spread, yet they taste heavenly. Fudgy, gooey, chocolatey, moist – everything a perfect brownie should be.
I have never made brownies with vegetables, well other than Chickpea Blondies, and I must say, they do a brilliant job at making these chocolatey treats super moist. You can’t taste the pumpkin in the brownie, only that from the topping, which isn’t overpowering in the least.
These healthy pumpkin brownies make for the perfect snack, and would even work as an ideal breakfast with some added nut butter or protein powder to keep you fuller for longer.
Why is this Good for Me?
- Oats are a great source of both soluble and insoluble fibre which helps to support the digestive system. One type of soluble fibre is beta-glucan, which has been shown to reduce the risk of coronary heart disease. Oats have also been found to induce satiety which means they can make you feel fuller for longer. Oats are also rich in the minerals magnesium and zinc. Both are required for important metabolic processes in our bodies, such as nerve and muscle function, cell growth and supporting our immune systems. Naturally, they are gluten-free, but as they are commonly processed in factories that handle grains such as wheat, cross-contamination causes them to become a gluten-containing product so be sure to check the packaging to see if they are guaranteed to be gluten-free.
- Dark chocolate contains flavanols which exhibit anti-inflammatory and antioxidant activity. They have the ability to inhibit free radicals, which are unstable molecules or elements that can harm our bodies. However, be aware of the sugar content in chocolate, which can vary between brands.
Questions about Pumpkin Brownies
How to make Pumpkin Brownies
To make Pumpkin Vegan Brownies, add oat flour, baking powder and coconut sugar to a bowl and combine. in a separate bowl, add plant milk to chocolate chips and heat until chocolate has melted. Add pumpkin puree to the melted chocolate then pour into the flour mix, along with flax or chia eggs. Beat until a smooth chocolate batter results. Pour into a 20 x 20cm baking tin lined with greaseproof paper. In another bowl, mix maple syrup with pumpkin piree and spoon on top of brownie mix. Using a fork or cocktail stick, make swirly patterns and bake at 180°C for 25 minutes. Allow to cool in tin before slicing.
How to store brownies
Store brownies in an airtight container for up to 3 days or for 4-5 days in the refrigerator.
Can brownies be frozen?
Most brownies can be frozen, including pumpkin brownies. Keep in an airtight container or wrap tightly in greaseproof paper and clingfilm and store in a ziplock bag for up to 2 months. Can be sliced or left unsliced, though pre-cut is much more convenient.
Pumpkin Brownies Substitutions
- Coconut sugar can be replaced with apple sauce, bananas or stevia as an alternative sweetener. If moist fruit is used, substitute half of the pumpkin puree with an equal quantity of fruit puree.
- Oat flour can be replaced with any other flour including coconut flour, almond flour or wheat flour.
- Chocolate can be omitted and replaced with 90g cocoa powder, in addition to 65 ml oil or 90g nut butter to retain a moist texture.
- Pumpkin swirl topping can be omitted.
These Pumpkin Brownies are…
- Fudgy
- Gooey
- Moist
- Chocolatey
- Semi-sweet
- Rich
- Decadent
- Flourless
- Gluten-free
- Vegan
- Plant-based
More Recipes to Try…
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Shopping List for Pretzel Brownies
Food
- coconut sugar
- oat flour
- baking powder
- dark chocolate
- flax eggs (flax meal + water)
- plant milk
- pumpkin puree
Equipment
- Brownie tin
- Greaseproof paper
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
Pumpkin Brownies Recipe
Pumpkin Brownies
Ingredients
Brownies
- 100 g oat flour
- 1 tsp baking powder
- 90 g coconut sugar
- 2 flax or chia eggs 2 tbsp ground flax or chia + 6 tbsp water
- 200 g dark chocolate chips or chunks
- 200 g pumpkin puree
- 250 ml plant milk
Pumpkin Swirl
- 150 g pumpkin puree
- 2 tbsp maple syrup
Instructions
- Preheat oven to 180 °C.
- In a bowl, add the oat flour, baking powder and coconut sugar and mix to combine.
- Add the milk to the chocolate and heat until chocolate has melted.
- Add the pumpkin puree to the chocolate and mix until creamy.
- Pour chocolate mix into flour, along with the chia or flax eggs and stir until a smooth batter results.
- Pour into a 20 x 20cm baking tin lined with greaseproof paper.
- For the pumpkin swirl, in a separate bowl, combine the maple syrup with pumpkin puree.
- Spoon pumpkin syrup randomly on top of the raw brownie batter and using a cocktail stick or fork, make round swirly patterns.
- Bake for 25 minutes.
Notes
- Coconut sugar can be replaced with apple sauce, bananas or stevia as an alternative sweetener. If moist fruit is used, substitute half of the pumpkin puree with an equal quantity of fruit puree.
- Oat flour can be replaced with any other flour including coconut flour, almond flour or wheat flour.
- Chocolate can be omitted and replaced with 90g cocoa powder, in addition to 65 ml oil or 90g nut butter to retain a moist texture.
- Pumpkin swirl topping can be omitted.
Made this Recipe?
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