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Three vegan pumpkin brownies stacked on a white counter.

Vegan Pumpkin Brownies (Gluten-Free)

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5 from 1 review

Vegan Pumpkin Brownies are a decadent, plant-based treat that include canned pumpkin puree. Make these in the fall or at any time of year to satisfy a chocolate craving. 

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour (use 1 cup gluten-free baking flour to make these gluten-free)
  • 2/3 cup cocoa powder
  • 1/4 cup white sugar or coconut sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F. Spray a baking dish lightly with cooking spray and set aside. 
  2. In a small bowl, combine the chia seeds and water. Stir together and set aside to gel.
  3. In a large mixing bowl, combine the flour, cocoa powder, and sugar. Stir to combine.
  4. Then, make a well in the center of the dry ingredients and add the chia egg, pumpkin puree, almond milk, vanilla, and maple syrup. Stir to combine.
  5. Pour the batter into the baking dish and top with the chocolate chips.
  6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the brownies cool completely before cutting and serving. 

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 160
  • Sugar: 15.4 g
  • Sodium: 11.7 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 35.1 g
  • Fiber: 4.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/vegan-pumpkin-brownies/