Indulgent Vegan Pumpkin Brownies with Just 4 Ingredients
These Vegan Pumpkin Brownies are a simple, guilt-free treat, combining fudgy goodness with pumpkin, almond butter, maple syrup, and cocoa.
Equipment
- Oven
- Mixing bowl
- Brownie Pan
Ingredients
For the Brownies
- 1 cup Pumpkin Puree Use 100% pumpkin puree, avoid pie filling.
- 1/2 cup Almond Butter Substitute with peanut or cashew butter if desired.
- 1/4 cup Maple Syrup Alternatives include honey, agave syrup, or date syrup.
- 1/4 cup Cocoa Powder Opt for unsweetened or Dutch cocoa.
Optional Add-ins
- 1 teaspoon Vanilla Extract Enhances overall flavor.
- 1 pinch Salt Balances sweetness.
- 1/2 cup Chocolate Chips For an extra indulgent touch.
Instructions
How to Make Vegan Pumpkin Brownies
- Preheat your oven to 350°F (180°C) and line a 7x7 inch brownie pan with parchment paper.
- In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and cocoa powder. Mix until smooth and creamy.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25 to 30 minutes, allowing it to cool completely before slicing.
Notes
Allow the brownies to cool completely for best texture. Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge.