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To make these vegan pumpkin brownies, gather these four simple ingredients: - 1 cup canned pumpkin puree - 1 cup almond butter (or any nut/seed butter) - 1/2 cup maple syrup - 1 cup cacao powder These ingredients come together to create a rich and tasty treat. Each ingredient plays a key role in both flavor and nutrition. - Pumpkin puree is low in calories but high in fiber. It adds moisture and a subtle sweetness. - Almond butter provides healthy fats and protein. It helps bind the brownies and adds creaminess. - Maple syrup is a natural sweetener. It offers minerals like manganese and zinc. - Cacao powder is rich in antioxidants. It gives the brownies a rich chocolate flavor without dairy. Together, these ingredients create a well-rounded dessert that feels indulgent yet healthy. Choosing the right ingredients makes a big difference. Here are some tips: - Canned pumpkin: Look for 100% pumpkin puree, not pumpkin pie filling. This ensures no added sugars or spices. - Nut/seed butter: Choose a butter without added sugars or oils for a pure flavor. Freshly ground options are often best. - Maple syrup: Opt for pure maple syrup, not imitation. Check the label for quality. - Cacao powder: Select unsweetened cacao for the best chocolate taste. Look for brands that are fair trade or organic for better quality. These tips help you get the most from your vegan pumpkin brownies. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the brownies bake evenly. While the oven warms, line an 8-inch square baking pan with parchment paper. This step makes it easy to lift out the brownies later. Make sure the paper hangs over the sides a bit. This will help when you remove the brownies from the pan. In a large mixing bowl, add 1 cup of canned pumpkin puree. Next, add 1 cup of almond butter. Stir these until they blend into a smooth mix. Then, pour in 1/2 cup of maple syrup. Give it a good stir until everything is well mixed. Now, slowly sift in 1 cup of cacao powder. Mix this in until you have a thick, uniform batter. It should feel rich and chocolatey. Spread the batter into your prepared baking pan. Use a spatula to make the top even. Place the pan in the preheated oven. Bake for 25 to 30 minutes. To check if they are done, insert a toothpick into the center. If it comes out mostly clean, they are ready. Let the brownies cool in the pan. Once cool, lift them out using the parchment paper and cut them into squares. Enjoy your tasty vegan brownies! To get the best texture in your vegan pumpkin brownies, use smooth almond butter. It helps create a creamy batter. Make sure to measure your ingredients correctly. Too much cacao powder can make the brownies dry. Use room temperature pumpkin puree for a smoother mix. When you bake, check for doneness with a toothpick. It should come out mostly clean for the perfect brownie. One big mistake is overmixing the batter. Mix just until combined for a fudgy texture. Avoid using old or expired ingredients. Fresh maple syrup and cacao powder give better flavor. Also, don't skip lining your pan with parchment paper. This step helps you remove the brownies easily and keeps them intact. A good mixing bowl is key for easy stirring. A spatula helps you spread the batter evenly. Use a whisk for mixing the wet ingredients well. An 8-inch square baking pan is perfect for this recipe. Lastly, a toothpick is a must for testing if the brownies are done. These tools make the baking process smooth and fun! Pro Tips Use Fresh Pumpkin: For a richer flavor, consider roasting your own pumpkin instead of using canned puree. This adds an extra depth of taste to your brownies. Check for Doneness: Ovens can vary in temperature, so keep an eye on your brownies. They should be set on the edges but slightly soft in the center when done. Chill for Better Texture: After cooling, refrigerate the brownies for a couple of hours. This will help them firm up, making them easier to cut and enhancing their fudgy texture. Experiment with Mix-Ins: Feel free to add vegan chocolate chips, nuts, or spices like cinnamon and nutmeg to customize your brownies and add different textures and flavors. {{image_2}} If you want gluten-free brownies, you’re in luck! The main ingredients here are naturally gluten-free. The cacao powder and pumpkin puree are safe for those with gluten issues. Just make sure to use certified gluten-free almond butter. This way, you ensure every bite is worry-free. You can jazz up these brownies with fun flavors. Try adding chopped nuts like walnuts or pecans for a nice crunch. You can also sprinkle in spices like cinnamon or nutmeg. These spices bring warmth and depth to the brownies. For a fun twist, stir in some dairy-free chocolate chips. They melt and create gooey pockets of chocolate. These brownies are tasty on their own, but you can make them even better. Serve them warm with a scoop of vegan ice cream. The cold ice cream contrasts with the warm brownie. For a sweet touch, drizzle some maple syrup over the top. You can also pair them with a hot cup of coffee or tea for a cozy treat. Enjoy these brownies at a party or as a simple dessert for yourself. To keep your vegan pumpkin brownies fresh, store them in an airtight container. You can place parchment paper between layers to avoid sticking. This method helps keep the brownies soft and moist. Always store them at room temperature for the best taste. If you live in a warm area, consider keeping them in the fridge. You can freeze these brownies for later enjoyment. First, cut the brownies into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer bag or container. This helps prevent freezer burn. When you want to eat them, just thaw at room temperature or heat them in the microwave for a few seconds. These brownies last about 4 to 5 days at room temperature. In the fridge, they stay fresh for up to a week. If you freeze them, they can last for about 3 months. Just remember to check for any signs of spoilage before enjoying them. Yes, you can substitute almond butter. You can use any nut or seed butter. Peanut butter works well if you enjoy its flavor. Sunflower seed butter is a great choice for nut-free diets. Just ensure it has a similar consistency to almond butter. This keeps the brownies moist and delicious. To make these brownies sweeter, you can add more maple syrup. Start with an extra tablespoon and taste. You can also mix in a bit of agave syrup or coconut sugar. Both options add sweetness without changing the texture. Adjust until you find the right balance for your taste. Yes, these brownies are perfect for kids! They are rich, tasty, and packed with nutrients. The pumpkin adds fiber and vitamins, while the cacao provides antioxidants. Kids will love the chocolatey flavor. Plus, they are easy to make together as a fun kitchen project! Yes, you can use fresh pumpkin. Just cook it until soft, then mash it. Make sure to drain any excess water to keep the brownies from being too wet. Fresh pumpkin gives a lovely flavor. It might require a little more work, but the taste is worth it! In this article, we explored the key ingredients for delicious brownies and their nutritional benefits. I shared step-by-step instructions for mixing, baking, and achieving the right texture. Tips and tricks helped you avoid common mistakes and highlighted the tools needed for success. We also discussed variations like gluten-free options and serving ideas. Finally, I covered storage tips to keep your brownies fresh. Baking brownies can be simple and fun. With the right guidance, you can enjoy tasty treats anytime. Happy baking!

Decadent Vegan Pumpkin Brownies

Rich and fudgy brownies made with pumpkin puree and cacao, perfect for a vegan dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Vegan
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup almond butter (or any nut/seed butter)
  • 0.5 cup maple syrup
  • 1 cup cacao powder

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree and almond butter until smooth.
  • Add the maple syrup to the mixture and stir until fully incorporated.
  • Gradually sift in the cacao powder, mixing until you achieve a thick and uniform batter.
  • Spread the batter evenly into the prepared baking pan, smoothing out the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Allow the brownies to cool completely in the pan before lifting them out using the parchment paper and cutting them into squares.

Notes

Allow brownies to cool completely for best texture.
Keyword brownies, dessert, pumpkin, vegan