Vegan Pumpkin Brownies

For day four of our 13 days of Halloween series I wanted to make some vegan treats.  If you have been vegan (egg and dairy-free), or been around one, for a while you know the cravings for pre-vegan favorite foods can be hard to resist during the holidays.  If I were vegan I would miss baked goods the most.  Baking is one of my favorite hobbies in the fall and sweets are my favorite food group year round.  Over the years we have learned new ways to cook our old favorites egg and dairy-free.  Using pumpkin is a great way to substitute ingredients and get in to the holiday spirit, two birds right?

 

To make these brownies, all you need is a vegan friendly brownie mix and a can of pumpkin, pretty simple.  Cookies and Cups is a baking genius, we just make the brownie mix swap and you have a vegan crowd pleaser.  Duncan Hines makes a few mixes, but always be sure to check the ingredients because they can change.  Mix both together and you have some pretty tasty brownies with a pumpkin kick!

What you need:

  • Vegan friendly brownie mix
  • 1 (15 oz) can pumpkin
Pre-heat oven to 350 degrees.  Line a 9×9 pan with foil and spray lightly with cooking spray.  In a large mix together brownie mix and pumpkin until smooth.  Spread batter into pan and bake for 35-45 minutes until set.  Let cool completely before devouring.  Serve with a side of soy ice cream to complete a yummy dessert.

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