By: Sarah Anderson
If you put pumpkin in brownies, does that make it a vegetable? We say definitely yes. With pumpkin season in full swing and the return of pumpkin-spice-everything (have you made our Dairy-Free PSL yet?), we thought it better to join in. Real pumpkin purée and pumpkin pie spice blend are used in these fudgy gluten-free brownies for a fall twist.
Pumpkin purée adds moisture to the brownies and also a boost of vitamin A in the form of beta-carotene (a bonus for your skin), along with vitamins K and C and potassium. You can either roast your own pumpkin and scoop out the flesh for a fresh purée or use a canned version. Be sure to save any excess pumpkin purée for your smoothies, a face mask or some muffins.
If you have followed a gluten-free or Paleo diet for some time, you likely have most of these ingredients on hand. Baking gluten free can be tricky, but we’ve already done the hard work of determining the amount of flours and sweeteners needed, so bake these to your heart’s desire. These pumpkin brownies are fudgy, faintly sweet, and would pair perfectly with a cup of espresso or almond milk. Or an Oat Milk Latte if you’re feeling extra fall-y.
We added in our Mocha Collagen Creamer for a boost of collagen protein and extra creaminess found in coconut milk. Our Mocha Collagen Creamer is dairy free, Paleo and Whole30 approved with zero added sweeteners. You can use any of the Collagen Creamers, as all the flavors would complement the flavor profile of these pumpkin brownies.