Pumpkin & Chocolate Brownies

By GuidingVegan

Ingredients

• 1/2 cup rolled oats, ground into a flour (or use oat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon freshly ground nutmeg
• 4 tablespoons cacao powder
• 3/4 cup coconut flour
• 1/2 cup coconut sugar
• 3 tablespoons coconut oil, melted
• 3 cups pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from vegukate.com

Preparation

Step 1

Preheat oven to 350° F and line a baking dish with parchment paper.

In a large bowl combine all dry ingredients: oat flour, baking soda, sea salt, pumpkin pie spice, cacao powder, coconut flour, and coconut sugar. Stir well to combine. Add in all wet ingredients: coconut oil, pumpkin puree, maple syrup, almond milk, and vanilla extract. Stir well to incorporate all ingredients together. Brownie batter will be thick, cakey, and a bit spongy – this is good!

Evenly spread brownie batter into lined baking tray. Bake for 35-45 minutes, or until a toothpick or knife inserted into the center of the brownies comes out clean. Remove brownies from oven and let sit for 45-60 minutes to cool completely before cutting. Or dig in after 30 minutes and enjoy warm, gooey brownies.

Store cut brownies in an airtight container in the refrigerator for 4-5 days. These brownies are absolutely dreamy with coconut cream, cashew cream, coconut ice cream, or even pumpkin ice cream. Yum!