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Vegan Pumpkin Brownie
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
115 minutes
Indulge in these delicious vegan pumpkin brownies, perfect for fall. Top with coconut whipped cream or pumpkin seeds for an extra treat.
Ingredients:
  • 0.75 cup pumpkin puree
  • 1.5 tablespoons coconut oil
  • 3 tablespoons orange juice
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 5 tablespoons hot water
  • 3 tablespoons flaxseed meal
  • 1 cup almond flour
  • 6 tablespoons white sugar
  • 1 tablespoon vanilla extract
  • 0.66666668653488 cup dark chocolate, melted
  • 0.33333334326744 cup chopped pecans
  • 1 pinch salt
  • 1 pinch ground black pepper
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9-inch square baking pan.
  • Combine pumpkin puree, coconut oil, orange juice, nutmeg, and cinnamon in a bowl and mix until smooth. Chill the pumpkin swirl in the refrigerator until ready to use.
  • In a small bowl, mix hot water with flaxseed meal. Stir well and allow it to soak for 5 minutes.
  • Blend together the flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract until smooth. Transfer the mixture to a bowl, then stir in melted chocolate, pecans, baking powder, salt, and pepper until well combined.
  • Smooth the brownie mixture into the prepared baking pan. Add dollops of pumpkin swirl on top. Swirl a knife through the mixture to create a beautiful marble effect.
  • After baking for 30 minutes in the preheated oven, cover the baking pan with aluminum foil and bake for an additional 20 minutes until the brownies are set. Allow them to cool completely for about 30 minutes before slicing and serving. Refrigerate any leftovers.

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