Vegan Pumpkin Brownies Recipe
These vegan pumpkin brownies are fudgy but also light and moist, with a hint of spice, perfect as an autumnal dessert. They are made using pumpkin puree, oil instead of butter, pecans for crunch and chocolate chips for an extra chocolatey finish.
Servings 12 brownies
Calories 196kcal
Equipment
- 23 cm/ 9'' pan
- Electric mixer
Ingredients
- 1¼ cups pumpkin puree canned
- 1 cup all-purpose/plain flour
- 1 teaspoon baking powder
- 5½ tablespoons unsweetened cocoa
- 1 teaspoon pumpkin spice mixed spice
- ¾ cup chocolate chips
- ½ cup pecans roughly chopped
- ⅓ cup maple syrup
- ½ cup light brown sugar
- ½ cup vegetable oil
- 4 tablespoons coconut milk cold
Instructions
- Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Lightly grease a 23 cm (9 inch) square pan and line with baking paper. Set aside.
- Combine dry ingredients: Whisk together the flour, baking powder, cocoa and pumpkin spice until thoroughly combined.
- Add chocolate chips: Add the chocolate chips and pecans and stir until thoroughly incorporated. Set aside.
- Beat wet ingredients: Beat together the coconut milk, sugar and a small amount of oil (approx. 3 tablespoons) for 2 minutes until fluffy. Slowly pour in the rest of the oil beating all the time.
- Add pumpkin: Add the pumpkin puree and maple syrup and whisk until smooth.
- Add dry mixture: Fold in the dry ingredients until just combined. Do not overstir the batter.
- Bake: Scrape the batter into your baking pan and smooth out the top. Bake in the centre of the oven for 40-45 minutes (the toothpick inserted into the middle should come out still a little moist).
- Cool: Remove from the oven and set aside for 15 minutes then lift out of the pan (with the paper) and place on a rack.
Notes
- Pumpkin: Use (canned) pumpkin puree, not pumpkin pie filling.
- Batter: Once you've added the dry mixture into the batter stir just to combine. Do not overstir.
- Optional: You can quickly dry toast the pecans in a pan before adding into the batter for more flavour.
- Baking: These vegan pumpkin brownies take a little longer to bake than classic brownies (because of the amount of moisture they contain).
- Storing: Cover loosely for the first 2 days then place in a plastic or glass container and refrigerate for up to 3 days.
- Freezing: Cut the pumpkin brownie cake into squares and place in an airtight container separating the layers with a piece of parchment. Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 213mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3975IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg