Gluten-Free & Vegan Pumpkin Brownies
I had no intention of posting a brownie recipe this week. I was thinking more along the lines of a superfood kale salad, actually. Oops.
However, I was having one of those days where everything feels more difficult than it should be—work-wise, puggle-wise (Barley—I’m looking at you, crazy!)—and all compounded by the fact that it was Monday. Brownies were in order.
In my typical fashion, I couldn’t just make regular brownies. The vegan part is a given, but I also felt compelled to reduce the sugar and fat, use gluten-free flour, and doctor them up with pumpkin. For those of you who either hate pumpkin or called it quits after pumpkin everything for the last two months, not to worry. I can’t even taste it in the final product. Instead, the pumpkin allows you to cut down on the fat without really altering the texture. It’s like applesauce when it comes to baking, only less gummy.
Of course, if you’re like me and you never get sick of pumpkin, you can also add in some pumpkin pie spice for a little extra kick. (And then proceed to eat the rest of the pumpkin straight out of the can with a spatula while you wait for your brownies to bake. No judgement!)
Topped with some chopped almonds for a nice crunch, these brownies hit. the. spot.
I think I need to spontaneously make brownies more often.
P.S. Looking for an even more health-conscious brownie recipe? Try my Gluten-Free Black Bean Brownies. I swear they don’t taste like beans.
Gluten-Free & Vegan Pumpkin Brownies
Gluten-Free & Vegan Pumpkin Brownies
Serves: 9-12 brownies
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Gluten-free, vegan, low-glycemic, low-fat pumpkin brownies that actually taste really, really good. Especially when eaten still warm out of the oven with a cold glass of almond milk.
Cuisine: Gluten Free, Vegan Servings: 9-12 brownies
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Gluten-free, vegan, low-glycemic, low-fat pumpkin brownies that actually taste really, really good. Especially when eaten still warm out of the oven with a cold glass of almond milk.
Instructions
- Pre-heat the oven to 350 degrees.
- Lightly grease an 8×8 baking pan with 1 Tsp. of coconut oil and set it aside.
- In a medium bowl, combine all of the ingredients except for the 1/4 C. of melted coconut oil and the chopped almonds (if using).
- Slowly add the melted coconut oil to the mixture, making sure to mix constantly so that it doesn't turn solid and form clumps (a stand mixer is helpful for this).
- Transfer the brownie batter to the prepared pan and spread it into an even layer with a spatula.
- Top the batter with the chopped almonds (pressing down lightly so that they stick), and bake for approximately 25 minutes.
- When the brownies are done, the top should feel firm to the touch and a toothpick inserted in the center should come out clean.
- Allow the brownies to cool slightly before cutting, then eat two. Okay, three.
Notes [5]
Feel free to use your favorite gluten-free flour or blend. An all-purpose blend should also work well.
If you’re not gluten-free, this recipe is also great with spelt or whole wheat pastry flours. Use 3/4 C. total if you use a gluten flour.
The pumpkin puree can be replaced with an equal amount of unsweetened applesauce.
It may not seem like enough batter when you first transfer it to the baking pan, but I promise it is. Just use a spatula to spread it into an even layer. Or, for a thicker brownie, double the recipe and adjust the baking time accordingly.
For something a bit more decadent, try mixing 1/3 C. of vegan chocolate chips into the brownie batter before baking.
Copyright © 2023 Amanda Maguire for Pickles & Honey
