Vegan Pumpkin Brownie

  • Recipe By
  • Published Jul 25th
  • Ready In1h 55m
  • Servings8
  • Calories303
Vegan pumpkin brownie is the best autumn recipe ever. Serve with vegan coconut whipped cream or pumpkin seeds.

Vegan Pumpkin Brownie Ingredients

The following are the ingredients needed to make delicious Vegan Pumpkin Brownie for 8 servings:

  • Pumpkin Swirl:
  • 3/4 cup pumpkin puree
  • 1 1/2 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 1/2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 2/3 cup dark chocolate, melted
  • 1/3 cup chopped pecans
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch ground black pepper

Vegan Pumpkin Brownie Cooking Instructions

  • Prep30m
  • Cook50m
  • Ready In1h 55m

To cook Vegan Pumpkin Brownie, you need about 30 minutes of preparation time. The time needed to cook this Vegan Pumpkin Brownie is about 50 minutes , and you can serve your Vegan Pumpkin Brownie within 1 hour 55 minutes . The following are the steps to cook Vegan Pumpkin Brownie easily:

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. 2 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.
  3. 3 Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
  4. 4 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.
  5. 5 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.
  6. 6 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.

Notes

  • Cook's Note:
  • In place of the vanilla extract, you can use the seeds from 1 vanilla pod, if you like.

Nutrition Facts

Per Serving: 303 calories; 21.5 grams of fat; 26.6 grams of carbohydrates; 5.1 grams of protein; 0 milligrams of cholesterol; 139 milligrams of sodium.

  1. Oct 19th 2018

    Amazing! I love the combination of pumpkin and chocolate. The perfect October dessert. I end up using all purpose flour since that was all I had and it still came out moist and delicious.

  2. Jul 15th 2018

    Made the recipe exactly as written, and it was a delicious, soft vegan brownie. Great for fall!