Pumpkin Swirl Brownies (Vegan, GF)
Lately I have been all about all things pumpkin. It's been making appearances in my desserts and dinners. These pumpkin swirl brownies are my latest pumpkin creation. They are rich and chocolatey with pumpkin undertones. These will be a fall staple for me.
Try these brownies, and let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
Scale
Flax eggs
- 2 tbsp ground flax + 5 tbsp water
Wet
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup plant milk
- 1 tsp vanilla extract
Dry
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice (or sub cinnamon)
- 1/3 cup cacao
Instructions
- First make your flax eggs by mixing together flax seeds and water. Let the eggs sit refrigerated for 10-30 minutes.
- Preheat your oven to 350 degrees.
- Mix together your wet ingredients. Pour in your dry ingredients, except the cacao, and mix. Add in your flax eggs and stir until fully combined.
- Separate out a little less than 1/2 cup of batter into a seperate bowl. Add cacao to remaining batter and mix until fully combined.
- Pour chocolate batter into an 8x8 greased baking dish. Swirl the non-chocolate batter on top.
- Bake for 23-27 minutes. Let cool for at least 15 minutes. Slice and enjoy!
Find it online: https://avocadoskillet.com/pumpkin-swirl-brownies-vegan-gf/