Pumpkin Brownies

Updated: Nov 26, 2019


Vegan Pumpkin Brownies

As the days become cooler and the trees get more colorful, one of my favorite things to do is crank up the oven and get baking. Another fantastic part of fall is that pumpkin is finally in season and socially appropriate to eat again, yay!

Pumpkin is high in vitamin A and a good source of fiber. Basically, it's good for our eye health, cell regeneration and growth, and a happy digestive system. It is naturally cholesterol and fat-free. Because of this in combination with it being high in fiber, it’s considered a heart healthy food.

Pureed pumpkin is moist so it is often used in baking to create soft, creamy textures. Imagine pumpkin pie, pumpkin bread, pumpkin rolls… sweet! These treats nearly negate the health benefits of the pumpkin by adding high amounts of fat and sugar. It can be difficult to find a “healthy” dessert that’s worth sharing and seasonally appropriate.

Below are three takes on the brownie: the original Basic B Boxed Brownie, the Two-Ingredient Pumpkin Brownie, and lastly the Vegan Pumpkin Brownie. Just because it has vegetables hidden in it, doesn’t automatically make it healthy. Just because it’s healthy, doesn’t mean it tastes bad. Make sure to read below for the full nutrition review!

Basic B Boxed Brownies

Serving size: The box says 1/20th. Let's be real. We cut a 9x9 inch pan into 4x4 pieces; it's 1/16th. 2 1/4 inch brownie square

Yield: 16 servings

Time: 65 minutes

Ingredients:

  • 1 box (20 oz.) Brownie mix

  • 1/2 cup Vegetable oil

  • 2 large Eggs

Method

  1. Follow the directions on the box. Using a 9x9 inch glass pan, heat oven to 350 degrees Fahrenheit.

  2. Stir brownie mix, eggs, water, and oil in a medium bowl until well blended. Spread into a greased pan.

  3. Bake for 35-38 minutes. Insert a toothpick about 2 inches from the side. Brownies are done when the toothpick comes out mostly clean.

Basic B Brownies Nutrition Facts

Two-Ingredient Pumpkin Brownies

Serving Size: 2 1/4 inch brownie square

Yield: 16 servings

Time: 65 minutes

Ingredients

  • 1 can (15 oz.) Pumpkin puree

  • 1 box (20 oz.) Brownie mix

Method

  1. Combine brownie mix and pumpkin together in large mixing bowl. Spray 9x9" glass pan with cooking spray. Pour batter into glass pan.

  2. Bake at 325 degrees Fahrenheit for 45-50 minutes.

  3. Allow to cool for 15 minutes before cutting.

Two Ingredient Pumpkin Brownie Nutrition Facts

Vegan Pumpkin Brownies

Serving Size: 2 1/4 inch brownie square

Yield: 16 servings

Time: 50 minutes

Ingredients

  • 1 cup Old fashioned oatmeal

  • 1 can (15 oz.) Pumpkin puree

  • 1 can (15 oz.) Black beans, drained, rinsed

  • 1/2 cup Sugar

  • 1/4 cup Cocoa powder

  • 1 teaspoon Coffee ground, instant

  • 1/2 teaspoon vanilla extract

Method

  1. Heat oven to 375 degrees Fahrenheit. Spray a 9x9 inch glass pan with non-stick cooking spray.

  2. Add oatmeal, black beans, and canned pumpkin to a food processor or blender. Blend until well combined, about 3 minutes. Add sugar, cocoa powder, coffee grounds, and vanilla. Blend for an additional 1-2 minutes.

  3. Pour brownie batter to greased pan; spread evenly.

  4. Bake for 30-35 minutes. Take out of oven and allow to cool for at least 15 minutes before cutting.

Vegan Pumpkin Brownie Nutrition Facts