i swear, pumpkin is such an underrated secret ingredient in cooking! it gives baked goods a fluffy texture without unnecessary oils or animal products, and it gives a rich underlying flavor as well. paired with cashew butter, these brownies are the creamiest, lushest brownies there ever were :)
we’re using oat flour as the base of this recipe - it’s denser than normal flour, but it has the benefits of being a whole grain, and it’s my flour of-choice because of its flavor. it can make baked goods dense, but the pumpkin puree and cashew butter balance this recipe out. and of course, chocolate chips are necessary as the final touch.
pumpkin cashew butter brownies Ingredients (makes 6-9 brownies) DRY INGREDIENTS
1 C oat flour (can make by blending rolled oats until finely ground)
2/3 C granulated monk fruit sweetener (or granulated sweetener of choice)
1/4 C cacao powder
1 t cinnamon
1/4 t nutmeg
1/4 t cardamon
1 t baking powder
handful of vegan chocolate chips
1 C pumpkin puree
1/2 C cashew butter
1/4 C maple syrup
2 T almond milk, or as needed (or water)
1 t vanilla extract
preheat oven to 425F.
mix all dry ingredients. mix all wet ingredients, then, add wet to dry. if your dough is too dry (you want it thick but not still grainy), add splashes of almond milk as necessary. when totally combined, add-in your chocolate chips.
in a parchment-lined loaf pan, pour in your batter. spread the top out evenly.
cook in center of oven for 30 minutes, when the top is just crisped and golden brown but still gives slightly to a light press.
remove and let cool for at least an hour before slicing (very important so it hardens!).