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!
