Diet

14 Pumpkin Recipes That Are Anything But Basic

You'd be surprised how many tasty tricks pumpkin has up its sleeves

by Rosie Narasaki | COMMENT

PHOTO 6/15

Fudgy Pumpkin Brownies Not only are these brownies delicious -- they also happen to be vegan (turns out, pumpkin can work as an egg substitute in a pinch). The dense texture is to die for, and you'd never guess this pumpkin recipe was made without animal products.

Ingredients:
1/4 cup coconut oil (another vegetable oil will work as well)
3/4 cup white sugar
1 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup pumpkin puree

Frosting:
2 tablespoons unsweetened cocoa powder
2 tablespoons melted coconut oil
1 cup confectioners' sugar
1-2 tablespoons milk (coconut, almond, or regular all would work)
1/4 teaspoon vanilla extract

Directions:
For the brownies:
Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper. In a large bowl, whisk together the coconut oil, sugar, and vanilla. Sprinkle the flour, cocoa powder, baking soda & salt on top and whisk, starting with the dry ingredients and the mixing everything together. (Mixture will be dry.)

Stir in the pumpkin puree until batter is smooth and just combined. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes back with just a few crumbs.

Allow brownies to cool before frosting.

For the frosting:
In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla. Spread frosting over cooled brownies and enjoy!

Recipe via thebakerchick.com

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