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    Home » Seasonal » Thanksgiving » Vegan Pumpkin Brownies

    Vegan Pumpkin Brownies

    by Lainey · Posted: Sep 17, 2020 · This post may contain affiliate links ·

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    Try these chewy & moist Keto & Vegan Pumpkin Brownies Recipe! It’s the perfect dessert to usher in the Fall!

    keto pumpkin brownies on a wire rack

     

    keto pumpkin brownies on a gray wire rack

    How to Make Pumpkin Brownies:

    Listed below are all the ingredients you will need:

    • almond flour
    • coconut oil
    • pumpkin puree
    • pumpkin pie spice
    • Swerve brown sugar (or regular brown sugar for vegan)
    • Lily’s baking chips
    • baking soda
    • baking powder
    • vanilla extract
    • salt
    • natural peanut butter (you can use almond butter if you want)

    Topping

    • Lily’s melted baking chips
    • walnuts
    • pumpkin pie spice (optional)

    vegan pumpkin brownie ingredients

    Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.

    pumpkin brownies batter in a white bowl

    Combine all the dry ingredients (except chocolate chips) until mixed well.

    pumpkin brownie dry ingredients in a white bowl

    Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined, then fold in the chocolate chips.

    chocolate chips and pumpkin brownies in a white bowl

    Pour batter evenly into 8×8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.

    pumpkin brownies in a tray

    keto pumpkin brownies on a wire rack

    Looking for more Keto recipes?

    • Keto Peanut Butter Cookies
    • Keto Blueberry Pancakes
    • Keto Mini Chocolate Pancakes
    • Keto Chocolate Chip Cookies
    keto pumpkin brownies with pecans on a wire rack
    Print Recipe Leave a Comment
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    Keto and Vegan Pumpkin Brownies

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Keyword: keto & vegan pumpkin brownies
    Author: Lainey

    Ingredients

    • 2 cups almond flour
    • ½ cup coconut oil melted
    • ½ cup pumpkin puree
    • 2 tablespoons pumpkin pie spice
    • 1 cup Swerve brown sugar or regular brown sugar for vegan
    • 1 cup Lily’s baking chips
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 tablespoon vanilla extract
    • ½ teaspoon of salt
    • ¼ cup natural peanut butter you can use almond butter if you want

    Topping:

    • ½ cup Lily’s melted baking chips
    • 2 tablespoons crushed walnuts
    • pumpkin pie spice optional

    Instructions

    • Preheat oven to 350 degrees F and line an 8x8 pan with parchment paper
    • Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
    • Combine all the dry ingredients (except chocolate chips) until mixed well.
    • Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
    • Fold in the chocolate chips.
    • Pour batter evenly into 8x8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.
    • After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over brownies. You can then add the walnuts and pumpkin pie spice if you want.
    • Enjoy!
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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