Pumpkin Spice Brownies (vegan safe)

These Pumpkin Spice Brownies are tasty, yet nourishing!



  • 3 cups chopped pumpkin
  • ¼ cup banana (one small banana)
  • ¼ cup rice milk (or regular milk)
  • ¼ cup oil of choice
  • ½ cup agave syrup, brown sugar or other sweetener
  • ½ teaspoon vanilla extract


  • 1 and ½ cup flower (whole wheat, preferably)
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • a generous sprinkle of cinnamon
  • a small sprinkle of nutmeg

Step 1: Preheat oven at 350°F (or 180°C). Cook the chopped pumpkin in a pot at low heat with the rice milk. Occasionally test to see if it is soft. If so, use a vegetable masher, release the cackling witch within you and crush the pumpkin until it becomes a soup.

Step 2: Mix dry ingredients in a bowl. Use as much cinnamon as desired, but remember to be a little skimpy with the nutmeg, as the taste is significantly stronger.

Step 3: Mash banana and add to dry mixture along with the pumpkin and other remaining wet ingredients.

Step 4: Grease and flour a pan, then pour batter in.

Step 5: Bake until brown or for about 20 minutes.

Step 6: Remove from oven and let cool. For a little something even tastier, eat while warm.

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