Pumpkin Brownies Recipe (Vegan, GF, Paleo, Whole30)
These vegan gluten free pumpkin brownies have only 7 ingredients, most of which you probably have in your pantry right now! Chocolately, simple, and actually healthy.
- 1 13 ounce can pumpkin puree
- 1 cup nut butter
- 1/2 cup coconut flour or any gluten free flour you prefer
- 1/4 cup raw cacao powder
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup granola
Preheat oven to 375 degrees. Grease a 9x5 baking dish and set aside.
In a large mixing bowl mash the pupkin with the nut butter, coconut flour, cacao powder, maple syrup and vanilla extract. Stir well until a thick dough forms (thin with a little water if needed), and add to the baking dish. Top brownies with extra walnuts.
Bake for 30 minutes, allow to cool, slice, and enjoy!
Reheat Frozen Brownies for a Quick Snack Anytime!
I froze these leftover brownies in an airtight bag, then heated them in the oven when I was ready to eat. They turned out PERFECTLY! The texture was still rich and fugdy even after being frozen for a few months.
To reheat from frozen, place brownies on a baking sheet, and cook at 350 degreen Fahrenheit for 30 minutes until they are warm in the center and slightly crisp on the outside.
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