Can you believe it’s the end of September? This week was the first official day of fall. I LOVE fall. The leaves change, the humidity disappears, and some of my favorite fruits vegetables come into season. Fall makes me think of pumpkins, and from there it’s only a short while before my mind turns to pumpkin brownies.
I went to the grocery store with all intentions of getting supplies to make a vegan omelette for the blog. But when I arrived I saw this outside:
YES! YES! YES! I LOVE pumpkin flavored everything. Pumpkin breads, pumpkin chai tea, and especially pumpkin desserts. Hence my aborted omelette mission in favor of making some vegan pumpkin brownies!
These vegan pumpkin brownies are dense and fudgy. I love making black bean brownies because black beans are high in protein and fiber. Pumpkins are high in vitamin A and C and also contain a good amount of potassium and fiber. Vitamin A is great for eye health, Vitamin C helps boost your immune system, potassium helps with recovery after a hard workout, and fiber aids in weight loss.
Basically, what I’m telling you is that these pumpkin brownies are way healthier than any regular brownies. Who wouldn’t want to make a delicious dessert that is actually healthy?!? What are you waiting for?!
Vegan Pumpkin Brownies
First pre-heat your oven to 350ºF. Mix all your ingredients in a food processor. Pro tip: add the dry ingredients (cocoa powder, baking soda, salt) and pumpkin puree first so they are on the bottom. Then add the rest of the ingredients on top. That way when you turn on the food processor, you don’t get a puff of cocoa or splatter of pumpkin puree on the lid. (I unfortunately learned this after taking the picture below…)
Mix until smooth. You may have to use a rubber spatula to scrape down the sides. As some of you already know, I prefer making my own beans from bulk for various reasons. I used black beans I had cooked in this recipe. If you use canned beans, the recipe will have more liquid, so you may have to increase the amount of rolled oats you use. You can add more a tablespoon at a time during this stage until you have a thicker consistency.
Then add in chocolate chips, nuts, raisins, or any other mix-in you like!
Pour batter into 8×8 square pan or muffin tins. Bake at 350ºF for 30-35 minutes or until a toothpick comes out clean. *Pro tip: If using a metal pan or muffin tins, spray with a non-stick spray first. Metal pans also cook faster than glass pans so it check them closer to the 30 minute mark. Using canned beans may also increase cooking time. Allow the brownies to cool for 10 minutes before serving.
These pumpkin brownies are simple to make and require little clean-up! Moist, fudgy, and healthier than regular brownies, pair them with a glass of almond milk or scoop of vegan ice cream for the perfect dessert. Now that it’s fall, I will be experimenting with other pumpkin recipes. What’s your favorite pumpkin recipe?
If you try out these pumpkin brownies, leave your comments below and share on Instagram with #rabbitfoodrunner 🙂