Weekly recipes from Jax are back! As pumpkin season comes to an end, I wanted to post just one last recipe in case you are looking for a new treat for Thanksgiving. I actually recipe tested these bad boys over the summer while pregnant and they tasted amazing despite the 80 degree weather, haha. Here ya go!
Pumpkin Brownies (GF, DF, V)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- ½ cup almond butter or nut butter of your choice
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flaxseed + 1.5 tbsp water)
- ¼ cup maple syrup or lakanto maple syrup
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cacao powder
- ½ tsp pumpkin pie spice
- 1 tsp baking powder
- ⅓ cup vegan dark chocolate chips
- Optional: 4 tbsp pumpkin seeds
Instructions
- Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
- In a large bowl, add in the pumpkin, almond butter, vanilla extract, maple syrup + flax egg and stir.
- Next add in almond flour, coconut flour, unsweetened cacao powder, baking powder, pumpkin pie spice and mix again until well combined.
- Fold in vegan dark chocolate chips and optional pumpkin seeds (leave a handful of each to sprinkle on top before it bakes).
- Using a spatula, place batter into an 8x8 or 9x9 baking pyrex lined with parchment paper. Sprinkle remaining chocolate chips + pumpkin seeds on top.
- Bake for about 30-35 minutes until edges are browned and a toothpick comes out clean.
- Cool for 10-15 minutes + enjoy! Store in an airtight container in the fridge for up to 2 weeks.
Hope you enjoy them!
With Health + Happiness Always,
Jax
PS – Want to become part of the “little adapts” community while building your healthy + happy life? Join the Little Adapts By Jax App for a 6 week nutrition course, daily workouts, and so much more!
