Vegan Better Batter Pumpkin Brownies

A delicious holiday treat! This carrot cake goes well with it for the holidays.

INGREDIENTS

15 oz. can pumpkin
I package of Better Batter Brownie Mix

DIRECTIONS

1. Preheat oven to 350 degrees for metal pans. For glass, dark, or non-stick coated pans, preheat to 325 degrees instead. Grease bottom only of pan.

2. Stir together brownie mix and pumpkin in a large bowl until well-blended (about 30 to 50 strokes). Spread in greased pan and bake immediately.

3. Bake until a toothpick inserted about an inch from the edge of the pan comes out clean. Cool completely in pan before cutting a serving.

Tina Turbin

www.GlutenFreeHelp.info

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


10 thoughts on “Vegan Better Batter Pumpkin Brownies

  1. I just had to say that this is one of the most enticing photographs I think I’ve ever seen on your blog! I hate to admit it but I think that 90% of the reason I decide to make a certain recipe is because of the picture. Needless to say, I’ll be baking these pumpkin brownies!

  2. Thanks for this great alternative gf brownie recipe. There are so many brownies out there–chocolate, double chocolate, fudge, chocolate chip, etc.–but really they’re just different versions of the same brownie. This recipe on the other hand is unique in that it has pumpkin in it too. Cool beans!

  3. This looks unbelievably totally delicious and fluffy and moist. I wonder what the pumpkin is like with the chocolate. I bet it’s divine! I really like Better Batter’s mix too. Whenever I use it my brownies always turn out great!

  4. I really like this idea because pumpkin is so good for you! I’m not sure what happens when you bake it, if it loses any of its nutrients. When I make pumpkin soups I make sure not to go above a certain temperature to keep it (raw). I just warm it up mostly.

  5. Amazing! This really came out great! I have become a little–gasp!–bored of gluten-free baked goods, chocolate chip cookies, brownies, cupcakes, etc. Then comes your pumpkin brownie recipe from heaven!

  6. Tina these came out so well. I encourage ya’ll to make these. At first I was like, hmm it’s April (well, right now it’s May, but it was April just a couple days ago when I made it), and who eats pumpkin in April? Well, it was really awesome. I swear you can add pumpkin to so many recipes and you end up with a unique and tasty dish.

  7. Also, Better Batter products are awesome. I really really like them. They don’t have gluten, dairy, egg, soy, peanut, sesame, and fish and shellfish. Their chocolate cake mix is also really good, but I make brownies a lot more than cake because cake is more of a special occasion sort of food and brownies are just a little something extra special.

  8. Hi Tina I can’t wait to make these! I went online and ordered the brownie mix but there were several other Better Batter mixes that I had to order too! I’m especially excited about the pancake and biscuit mix:)

  9. This looks great. I ordered some organic canned pumpkin and some Chebe mix online. Can’t wait til they arrive so I can make them!

  10. These look great. I love cooking with pumpkin. I like to make pumpkin cookies, soup, and even SMOOTHIES during the holidays. Pumpkin is high in potassium and beta-carotene. Pumpkin seeds are also good for you too! They are high in protein, magnesium, zinc, iron, and essential fatty acids. They make such a great snack and I highly recommend it, especially baking them on your own!

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