Fall may be winding down, but there’s still time to indulge in these vegan pumpkin brownies! Moist, rich, and spiced to perfection—capture the season’s flavors while you can.
Ingredients
⅔ cup (160 g) vegan butter
½ cup (100 g) brown sugar
¾ cup (160 g) granulated sugar
4 teaspoon vanilla extract
⅓ cup + 2 tbsp Natura Oat Milk
1⅓ cup (160 g) all-purpose flour
1 cup (80 g) cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup (80 g) dark chocolate, chopped
For the pumpkin swirl batter
½ cup (100 g) pumpkin puree
¼ cup (55 ml) Natura Oat Milk
1 teaspoon orange juice
2 tablespoon olive oil or vegetable oil
3 teaspoon vanilla extract
⅛ cup (28 g) granulated sugar
⅔ cup (85 g) all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
1 pinch salt
Instructions
- Make the brownie batter: In a bowl, whisk together melted vegan butter, brown & white sugar until sugar is largely dissolved. Pour in vanilla extract and oat milk. Whisk well.
- In a separate large bowl, combine flour, cocoa powder, baking powder, and salt. Use a whisk to mix well. Slowly pour your wet mixture over your dry mixture. Mix until no flour specs remain. Then add in chopped chocolate. Use a spatula to gently mix the chopped chocolate in with the batter, making sure it’s spread evenly throughout the mixture. Set aside.
- Make the pumpkin swirl batter: Grab a separate bowl. Add in pumpkin puree, oat milk, orange zest, orange juice, oil, vanilla & sugar, and mix well. In another bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder & salt. Combine your wet and dry mixtures. Stir until just combined (do not overmix).
- To assemble: Grease your baking tin with vegan butter. Line it with baking paper. Pour your brownie mixture into a lined baking tin. Use a spatula to smooth out the top.
- Use a spoon to make 2 long wells in your batter. Add your pumpkin batter into the wells in long lines. Then use a skewer or a thin knife to create swirls – simply just move the skewer around the top in large circular motions.
- Bake at 350°F for 25 minutes. Once baked, let it cool down completely before slicing.
