Vegan Pumpkin Brownies

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

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)

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, then fold in the chocolate chips.

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.

Looking for more Keto recipes?

• Keto Peanut Butter Cookies
• Keto Blueberry Pancakes
• Keto Mini Chocolate Pancakes
• Keto Chocolate Chip Cookies

Keto and Vegan Pumpkin Brownies

• Author: Lainey
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Diet: Vegan

Scale 1x2x3x

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

1. Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper
2. Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
3. Combine all the dry ingredients (except chocolate chips) until mixed well.
4. Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
5. Fold in the chocolate chips.
6. 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.
7. 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.
8. Enjoy!

Keywords: keto & vegan pumpkin brownies