Happy October 1st and Happy World Vegetarian Day !
October is one of my favourite months! We have the start of hockey season, Thanksgiving, my mother in law’s birthday, my mom’s birthday, all topped off by Halloween and my 2nd blogiversary (Oct 31).
I thought what better way to kick-off such a fun month than to make a fun and vegan twist on the traditional pumpkin pie and brownie.
Pumpkin Pie Brownie ‘Cupcakes’ / Adapted from Vegan Cupcakes .
Pumpkin Brownie Layer: 1 cup canned pumpkin.1/2 cup + 3 tbsp sugar.1/4 cup coconut oil, softened.3/4 cup white kamut flour (or white).1.5 tsp pure vanilla extract.1 tbsp cornstarch (or arrowroot/tapioca).1/4 cup dutch processed cocoa powder.1/2 tsp sea salt.1/2 tsp baking soda
- 1 cup canned pumpkin
- 1/2 cup + 3 tbsp sugar
- 1/4 cup coconut oil, softened
- 3/4 cup white kamut flour (or white)
- 1.5 tsp pure vanilla extract
- 1 tbsp cornstarch (or arrowroot/tapioca)
- 1/4 cup dutch processed cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda