Chocolate, pumpkin & almond butter brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20 brownies
  • ½ cup pumpkin puree (store-bough or just cook about 250 g of pumpkin chopped in cubes, when soft, remove the water and blend to get puree)
  • ½ cup almond butter (store-bough or see on the blog under "Vegan" how to make almond butter, for ½ cup butter you'll need 200 g almonds)
  • ⅓ cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp raw cacao
  • ⅓ cup spelt flour (or all purpose flour)
  • 1 tsp baking soda
  • pinch of cinnamon
  • pinch of salt
  • handful of pecans (or walnuts), crushed
  • For topping:
  • 1 cup pecans (or walnuts)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil (or butter)
  • pinch of salt
  • Note: 1 cup = 250 ml
  • If you like a bit sweeter desserts, feel free to put ½ cup of maple syrup.
  1. Preheat oven to 175 C (350 F). Prepare a smaller rectangular baking dish and line it with parchment paper.
  2. In a large mixing bowl combine pumpkin puree, almond butter, eggs, maple syrup and vanilla. Stir with a whisk until combined.
  3. Stir in flour, baking soda, cinnamon and salt. Finally add chopped pecans and pour into prepared baking dish.
  4. Bake for 25-30 minutes. remove from the oven and let it cool on room temperature.
  5. While the brownies are baking in the oven, prepare candied pecans for the topping.
  6. In a pan combine whole pecans, maple syrup, coconut oil and salt and stir over medium heat for about 10 minutes until they start to lightly caramelize. Remove from the fire and let them cool.
  7. Once they are cooled down, cut the brownies using a long knife and top them with candied pecans. Enjoy!
Recipe by Travelling oven at