Disclaimer: I was given a Foodstirs Organic Chocolate Lovers Brownie mix to create this recipe.
When it came to making brownies, I never thought of incorporating non-traditional flavors such as pumpkin into a recipe. I would just make the usual chocolate brownies. Growing up I did not like eating pumpkin or pumpkin flavored desserts so there was no way that I would ever want to eat pumpkin brownies. It wasn’t until I became a vegan and started eating more fruits and vegetables that my taste buds changed. Now I enjoy eating many foods like pumpkin that I used to intentionally avoid.
For this recipe, I decided to experiment with the combination of pumpkin and chocolate for these brownies. Pumpkin is incorporated in to cakes, breads, pies and cookies so I thought why not add them to brownies? Brownies are easy to make and when I was young I would make brownies from a mix that had flour, sugar, cocoa powder and probably some other questionable ingredients. Back then I didn’t think or care about what the extra ingredients were in the mixes I bought. I was more focused on the convenience the mixes provided me with. The Foodstirs Chocolate Lovers Brownie mix that I used to make these brownies contains only ingredients that are organic and free from preservatives but still provide you with the convenience that other brownie mixes offer.
These brownies are not only tasty but they are vegan too! To make these pumpkin brownies combine the Chocolate Lovers Brownie Mix with pureed pumpkin, macadamia nuts, applesauce, coconut oil, cinnamon and nutmeg. I wanted to take these pumpkin brownies to another level by adding a sweet crumbly streusel topping to go over the brownies.
These scrumptious streusel topped pumpkin brownies are easy to make and the combination of pumpkin, chocolate and streusel topping will make you look like a top notch baker.
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Streusel Topped Pumpkin Brownies
Get the printable recipe here.
Yield: 8 servings
1 Foodstirs Organic Chocolate Lovers Brownie Mix
¾ cup pumpkin puree
½ cup applesauce
½ cup chopped macadamia nuts
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup coconut oil
½ cup unbleached all-purpose flour
½ cup brown sugar
¼ cup vegan butter melted
1. Preheat oven to 325°F.
2. Spray a baking pan with non-stick coconut oil cooking spray.
3. In a large bowl, combine the brownie mix, pumpkin puree, applesauce, cinnamon, nutmeg, and oil.
4. Fold the macadamia nuts into the brownie batter.
5. Pour the batter into the pan and spread evenly.
6. In a separate bowl, whisk the flour and sugar together.
7. Add in the melted butter until it forms into crumbs.
8. Sprinkle over the brownie batter.
9. Place pan into the oven and bake for 45-50 minutes or until toothpick inserted into center comes out clean.
10. Let cool.
11. Cut into square shapes and serve.