Hey everyone welcome back! I have been working on a bunch of pumpkin recipes for you all this fall that will be posted very soon. This is my famous vegan and gluten free pumpkin spice fudge brownies that are an absolute favorite with my friends and family. This recipe has been around in my family for many years and it’s SO good that we make it every single fall for many years now. I did of course have to alter it to a vegan/gluten free version over the years but it tastes just as good and I’m super excited to be sharing it with you all. So, if you’d like to give these a try then check out the recipe down below. Please don’t forget to comment, give this post a like if you give it a try and let me know what you think!
Although this recipe is vegan and gluten free it does contain a good amount of sugar so it is by no means considered more “nutrient dense” than other desserts. But, as long as we consume everything in MODERATION and do not over indulge in sugar and other calorie dense foods then it is OKAY to have a treat here and there. (By this statement I am targeting healthy individuals and NOT those with diabetes, thyroid disorders and other health issues)
Prep Time: 10-15 minuts
Cook Time: 35-40 minutes
Yield: 5-10 Minutes
2 cups (Namaste Brand) Gluten Free Flour
1 tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Unsalted Vegan Butter
1 1/4 cup Sugar
2 1/2 tablespoons Aquafaba (chickpea water)
2 teaspoons Vanilla Extract
1 cup Canned Pumpkin Puree
1 package (12oz) Semi Sweet Vegan Chocolate Chips
- Mix all the dry ingredients together then add the chocolate chips and stir.
- Once everything is mixed well, melt the butter and add your wet ingredients. Flip together using a spatula or spoon until all the ingredients are blended.
- Spray/smear a 9×13 inch baking pan with coconut oil.
- Pour the brownie mixture inside the pan and smooth. Bake at 350° F for 35-40 minutes then cool for 5-10 minutes.
- Serve and enjoy!
You may also use regular white flour if you do not wish for gluten free brownies. However, as far as other gluten free flours I do find that they give a chalky texture to baked goods which is why I love this specific brand. If you know of any other great gluten free flour let me know in the comments down below; I would love to try other brands as well. I use Himalayan sea salt instead of regular processed salt which is better for cholesterol and other health factors that I will probably make a post about in the near future. As far as sugar, you may replace the processed white sugar with coconut sugar or any other kind you prefer if you do not wish to use granulated sugar but just keep in mind that it might not taste as sweet. I prefer to use aquafaba as my egg replacer because I always just save the water of canned chickpeas in my refrigerator so I always have it ready but feel free to use any egg replacer of your choice. You’ll just need enough to amount to 1 large egg. Some don’t prefer to use vanilla extract because of the natural alcohol in the product so feel free to use vanilla powder/ bean instead as well.