Friday, September 10, 2010
Simple Autumn Supper and Vegan Pumpkin Pie Brownies
I was craving something sweet after din din so I whipped up a batch of UNREAL pumpkin pie brownies. I am a little crazy about pumpkin (and brownies for that matter...) and before I knew it, half the batch was GONZO...Luckily for me (and those of you incredibly smartie pants darlings who make these asap) they are pretty darn low in fat and full of beta-carotene rich pumpkin, yo!
This is my version of pumpkin brownies from Vegan Cupcakes Take Over the World. It contains less sugar and uses whole-wheat flour.
Vegan Pumpkin Pie Brownies
for brownie layer:
2 tbsp arrowroot flour
1/2 cup non-dairy milk (I almost always use almond)
1/3 cup vegan sugar
1 tsp vanilla extract
1/4 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp fresh ground nutmeg
1/8 tsp fresh gound black pepper (trust)
Preheat dat oven to 350 degrees. Fill a 12 cup muffin tin with cupcake liners. Sift the dry ingredients for the brownie layer together and stir together the wet. Combine wet and dry brownie ingredients and divide amongst the prepared muffin tin. Using a spoon or thumb, make a little well in the middle of each brownie. Combine all pumpkin pie layer ingredients. Divide mixture amongst each brownie and bake for about 25 minutes or until the pumpkin layer has formed cracks and feels firm (though a little jiggle is ok!). Enjoy...