Indulge in the rich, delightful flavors of our Vegan Pumpkin Brownie. This recipe marries the comforting spices of autumn with the decadent allure of brownies. Perfectly balanced with hints of nutmeg and cinnamon, these brownies are not only vegan but also incredibly delicious. Whether you’re catering to a plant-based diet or just love pumpkin, this treat is sure to impress.
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The Best Vegan Pumpkin Brownie Recipe
Our Vegan Pumpkin Brownie is a top-notch choice for any dessert lover. The combination of dark chocolate and spiced pumpkin swirl creates an irresistible marbled effect that’s both visually stunning and palate-pleasing. Easy to make and even easier to enjoy, this recipe is a must-try.
Notes on Ingredients
Every ingredient in this recipe plays a crucial role in creating the perfect brownie. Almond flour provides a nutty base, while the flaxseed meal acts as a fantastic egg substitute, ensuring the brownies remain moist and rich. The pumpkin puree, spiced with nutmeg and cinnamon, adds an autumnal touch, making these brownies perfect for the season.
How to Make Vegan Pumpkin Brownies
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Pumpkin Swirl: In a bowl, blend ¾ cup pumpkin puree, 1 ½ tablespoons coconut oil, 3 tablespoons orange juice, a pinch of nutmeg, and a pinch of cinnamon. Refrigerate the mixture until needed.
- Flaxseed Mixture: Combine 5 tablespoons of hot water with 3 tablespoons of flaxseed meal. Stir and let it soak for about 5 minutes.
- Brownie Batter: In a blender, process the flaxseed mixture, 1 cup almond flour, 6 tablespoons white sugar, 3 tablespoons orange juice, 1 ½ tablespoons coconut oil, and 1 tablespoon vanilla extract. Transfer this mixture to a bowl and stir in ⅔ cup melted dark chocolate, ⅓ cup chopped pecans, 1 teaspoon baking powder, a pinch of salt, and a pinch of ground black pepper.
- Combine and Bake: Spread the brownie mixture into the prepared baking pan. Add the pumpkin swirl on top and use a knife to create a marbled effect. Bake for 30 minutes, then cover with aluminum foil and bake for an additional 20 minutes. Allow the brownies to cool completely before slicing and serving.
How to Serve Vegan Pumpkin Brownies
Serve these vegan pumpkin brownies with a dollop of vegan coconut whipped cream or a sprinkle of pumpkin seeds. They pair perfectly with a hot cup of tea or coffee, making them an ideal treat for chilly autumn evenings.
How to Store Vegan Pumpkin Brownies
To keep your brownies fresh, store them in an airtight container in the refrigerator. They can last up to a week, maintaining their moist and flavorful texture. For longer storage, you can freeze them for up to three months. Just thaw them in the fridge before serving.
Nutrition information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 274.41 kcal | 14% |
| Total Fat | 18.75 g | 27% |
| Carbs | 23.87 g | 9% |
| Sugars | 16.94 g | 19% |
| Protein | 4.63 g | 9% |
| Sodium | 92.72 mg | 5% |
| Fiber | 4.56 g | 16% |
| Saturated Fat | 6.51 g | 33% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 7.49 g | – |
| Polyunsaturated Fat | 2.71 g | – |
| Cholesterol | 0.89 mg | 0% |
| Calcium | 89.08 mg | 11% |
| Magnesium | 32.57 mg | 9% |
| Potassium | 217.06 mg | 6% |
| Iron | 2.08 mg | 15% |
| Zinc | 0.6 mg | 6% |
| Phosphorus | 64.72 mg | 9% |
| Vitamin A | 898.35 mcg | 112% |
| Vitamin C | 3.02 mg | 4% |
| Thiamin B1 | 0.04 mg | 4% |
| Riboflavin B2 | 0.02 mg | 1% |
| Niacin B3 | 0.21 mg | 1% |
| Vitamin B6 | 0.02 mg | 1% |
| Folic Acid B9 | 2.79 mcg | 1% |
| Vitamin B12 | 0.03 mcg | 1% |
| Vitamin D | 0 mcg | – |
| Vitamin E | 0.16 mg | 1% |
| Vitamin K | 1.28 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Vegan Pumpkin Brownies
Can I use a different type of flour?
Yes, you can substitute almond flour with oat flour or all-purpose flour, but the texture may vary slightly.
What can I use instead of flaxseed meal?
Chia seeds make a great substitute for flaxseed meal. Use the same amount and follow the same soaking process.
Can I add other spices?
Absolutely! Feel free to experiment with other spices like ginger or allspice for a unique twist.
The Best Vegan Pumpkin Brownie Recipe
Ingredients
Pumpkin Swirl:
- ¾ cup pumpkin puree
- 1 ½ tablespoons coconut oil
- 3 tablespoons orange juice
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
Brownie:
- 5 tablespoons hot water
- 3 tablespoons flaxseed meal
- 1 cup almond flour
- 6 tablespoons white sugar
- 3 tablespoons orange juice
- 1 ½ tablespoons coconut oil
- 1 tablespoon vanilla extract
- ⅔ cup dark chocolate melted
- ⅓ cup chopped pecans
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
- Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
- Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
- Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
- Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.
By following this recipe, you’ll have a batch of scrumptious vegan pumpkin brownies ready to enjoy. Perfect for autumn gatherings or simply satisfying your sweet tooth, these brownies are sure to be a hit!