Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan pumpkin brownies

Vegan Pumpkin Brownies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Maiko
  • Total Time: 55 minutes
  • Yield: 9-12 brownies 1x
  • Diet: Vegan

Description

These vegan pumpkin brownies are fudgy and full of pumpkin flavour with milk chocolate swirl and chocolate chips! They are easy to make, completely dairy and egg-free, and can be made wholesome too with a little modification. Perfect autumn dessert for the Halloween and Thanksgiving season!


Ingredients

Scale

For the pumpkin brownies

For the milk chocolate swirl

For the topping(optional)


Instructions

  1. Preheat the oven to 180°C(350°F).
  2. Melt the cacao butter in a microwave or in a small saucepan over medium heat until liquid. Add the coconut milk powder and stir well until smooth. This is the white chocolate mixture! Set aside.
  3. In a medium-size bowl, mix the almond milk, coconut oil, maple syrup, vanilla extract, and pumpkin puree and mix with a small whisk until well combined. Set aside.
  4. In a large bowl, mix the plain flour, rice flour, arrowroot flour, and salt together and mix thoroughly with a whisk.
  5. Add the white chocolate mixture and pumpkin mixture to the dry mixture and mix gently with a large wooden spoon until combined. Set aside while making the milk chocolate swirl.
  6. To make the swirl, mix all ingredients in a small bowl with a whisk until very smooth and no lump is in it.
  7. Dollop the chocolate swirl mixture randomly onto the pumpkin brownie batter in the tray. With something with a pointy end like a toothpick or chopstick, insert the tip of it into the surface of the brownie batter and drag it in a circular motion to create a swirl pattern. Don’t overdo it! overdoing it can make it look like just a mess.  
  8. Top with some vegan chocolate chips and bake for 30-35 mins until an inserted toothpick comes out clean.
  9. Let it cool down to room temperature before cutting the brownies into 9 squares. Enjoy!

Notes

You can omit the chocolate chips if you don’t have any.

Mix the batter gently with a large wooden spoon to not develop too much gluten.

Mix the dry ingredients very thoroughly with a whisk to prevent the arrowroot flout from sticking together in the batter.

Don’t overdo the swirling step – if mixed too much it can look messy.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Brownies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 270
  • Sugar: 21g
  • Sodium: 11mg
  • Fat: 12g
  • Saturated Fat: 9g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0g