I make pumpkin brownies every year as soon as those beautiful squashes ripen and hit the shelves! This year I’ve adapted my old recipe to make the best vegan pumpkin brownies in the whole wide world! Deeply chocolatey, moist, fluffy and fudgy, they have been a massive hit in my house. My pumpkin brownies are super simple to make and last really well in an air tight container – these were still fresh four days after baking and I’m pretty sure they would’ve lasted a little longer had they not all been scoffed by eager testers!
Baking Vegan Brownies with Pumpkin
I’m loving using pumpkin as a vegan egg substitute in autumn, it ticks all my seasonal eating boxes and helps to produce the most deliciously moist vegan brownies to boot! You could use canned pumpkin for this recipe but, with such an abundance of squash around, it makes far more sense to me to use fresh.
For this pumpkin brownie recipe I used roasted butternut squash which has the added advantage of adding a little natural caramel sweetness into the mix. You can steam or boil your pumpkin instead and it doesn’t have to be butternut – this recipe is a good way to use up some of those innards from carving pumpkins instead of throwing them away!
How to Make Pumpkin Brownies
It’s super simple to make these vegan brownies – all you need to do is roast the squash, sift the dry ingredients, stir in the chocolate and nuts, pour in the wet ingredients and bake – easy peasy and utterly delicious! Here’s the recipe for my pumpkin brownies in full – do let me know how you get on!
Moist and delicious pumpkin brownies this is the only recipe you need for vegan brownies! Simple to make and an essential in your vegan baking armoury!
- 200 g (1¾ cups) peeled, deseeded and cubed butternut squash
- 1 tbsp sunflower oil
- 250 g (2 cups) plain flour
- 125 g (1 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 65 g (½ cup) pecan nuts, roughly chopped + extra whole nuts for topping (optional)
- 100 g (1 cup) vegan dark chocolate chips
- 150 g (? cup) soft brown sugar
- 150 ml (? cup) sunflower oil
- 150 ml (? cup) maple syrup
- 2 tsp vanilla extract
- 150 ml (? cup) soya milk
Preheat oven to 180°C/350°F. Toss squash in the 1 tbsp oil, place in a roasting tin and roast for 34-45 minutes until soft and beginning to brown. Leave to cool.
Grease and line a 23cm square baking tin with baking parchment.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips, chopped pecans and sugar and stir to combine.
Throughly mash the pumpkin then whisk it together with the oil, maple syrup, vanilla and milk (I do all this in my blender to get a really smooth liquid)
Mix the pumpkin liquid into the dry ingredients, stirring well to combine. Pour the resulting thick batter into the prepared baking tin and bake in the preheated oven for about 30 minutes until just done.
Cool in the tin then slice into 24 pieces and top each with a whole pecan nut.
Pumpkin brownies are delicious served slightly warm with a scoop of vegan vanilla ice cream or just on their own with a nice cup of tea. This makes an excellent and easy tray bake for Christmas Fairs and Harvest Festivals and a plate of vegan brownies (maybe topped with a sparkler or two) is sure to go down well as the party season gets under way!
If you have a go at making my pumpkin brownies I would LOVE to hear from you. Please rate and comment below, tag me on Instagram, tweet me on Twitter or leave a comment on my Facebook page. If you want to make sure you can easily lay your hands on the recipe next time you have a pumpkin to hand why not Pin it for later?
You might also like my Vegan Sticky Gingerbread
or my Vegan Chocolate Fudge Cake!