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Vegan Chai Muffins

· Natalie 24 Comments

Sweet, spiced, and simple Vegan Chai Muffins! Perfect fluffy texture inside, golden crusty tops, and lots of cozy flavor. Easy to make and easier to devour!

Vegan Chai Muffins

Soft. Fluffy. Chai spiced. So easy. Next level muffin top crusty-ness.

See, there’s just so much to be obsessed with!

Vegan Chai Muffins

Chai is one of my all time favorite spice combinations, pumpkin pie spice has nothing on this mix if you ask me. And I’ve got lots more pumpkin goodies coming atcha in the upcoming weeks, so I thought we’d take a little break with some pumpkin-free Vegan Chai Muffins for today.

Vegan Chai Muffins

When you find the perfect combination of muffin ingredients, you hold on tight and never let go. And make a batch almost weekly. And dream up variations in every possible muffin flavor. And share them with anyone you want to impress with vegan/healthier baking. Or don’t share them with anyone because you are greedy and they are THAT GOOD.

That’s how I feel about this recipe, which is why I based these spiced little sweet chai muffins on it. But with a few tweaks because a) we need actual tea in the batter, obvi and b) all those spices needed a little extra sweetness for balance.

Vegan Chai Muffins

I almost went streusel on top, but 10/10 stand by my decision not too. Because while I love streusel a lot (like so much I may name my next fur child streusel ♡), sugar plus chai spices sprinkled on top to create the most crusty, golden, instant tongue-meet-intense-flavor first bite experience is better. Much better.

Honesty you don’t even need the glaze with all that going on. But if you want a little creamy something swizzled on top, I just warmed up coconut butter for the easiest one-ingredient glaze. Almond butter or SunButter would be delicious too.

Trust me – your muffin-loving, over-pumpkin-ed, snack-y fall self is gonna be all over these.

Vegan Chai Muffins

Cheers to coziness, crusty muffin tops, and favorite latte flavors wrapped up into perfect baked bundles.

Vegan Chai Muffins

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Vegan Chai Muffins

★★★★★ 4.5 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american
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Description

Sweet, spiced, and simple Vegan Chai Muffins! Perfect fluffy texture inside, golden crusty tops, and lots of cozy flavor. Easy to make and easier to devour!

Ingredients

Scale

Chai Spice Mix:

  • 1 tbsp cinnamon
  • 2 tsp ginger
  • 1 tsp cardamom
  • 1/2 tsp allspice
  • 1/2 tsp cloves

Muffins

  • 1/2 cup (120g) non-dairy milk
  • 1 tsp loose chai tea or 1 tea bag
  • 3/4 cup (180g) plain non-dairy yogurt
  • 1/2 cup (75g) coconut sugar
  • 1 tsp vanilla extract
  • 3 cups (330g) almond flour*
  • 1/2 cup (60g) tapioca starch (can sub with cornstarch or arrowroot)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tbsp chai spice mix (above)

Chai Spice Sugar Mixture (for topping)

  • 2 tbsp coconut sugar
  • 1 tsp chai spice mix (above)

Instructions

  • Preheat the oven to 350F.
  • In a small bowl, mix together the spices.
  • Boil the non-dairy milk. Steep with the chai tea, then strain or remove tea bag.
  • In a mixing bowl, whisk together the non-dairy yogurt, coconut sugar, chai tea milk, and vanilla extract.
  • In a separate bowl, combine the almond flour, tapioca starch, baking powder, salt, and spice. Whisk until no lumps remain.
  • Add wet to dry and mix.
  • Spoon batter into a muffin pan (greased or lined with paper liners), filling each 3/4 of the way. You will get between 9 and 12 muffins depending on your pan. Smooth the tops.
  • Top each with a sprinkling of the spice/sugar mixture.
  • Bake for 30-35 minutes or until golden on top and the centers are firm to the touch.
  • Remove from the oven and cool for 10-15 minutes before removing from the pan.
  • Enjoy!
  • Keep leftovers in an airtight container. They will stay fresh longest in the fridge.

Notes

*I don’t recommend subbing any other flours in this recipe, but if you are looking for a chai recipe with oat flour try THIS one instead.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 221
  • Sugar: 9g
  • Fat: 15g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 6g

Keywords: vegan, gluten-free, grain-free, baking, easy, snack, fall, breakfast, spice, oil free

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Vegan Chai Muffins

Pumpkin Cookie Dough

· Natalie 19 Comments

Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!

Pumpkin Cookie Dough

Happy pumpkin EVERYTHING month…I mean October.

It seems like most pumpkin desserts are, well, kind of a production. Like if you make a cake you have to make the obligatory creamy frosting to go with. Or if you make a pie you can’t even eat it the same day because of the whole setting overnight thing. Or if you make ice cream you have to wait for it to freeze to just the perfect level of chilly-meets-scoopable.

I’m not about that whole pumpkin patience thing.

Pumpkin Cookie Dough

Pumpkin Cookie Dough

I mean sometimes it’s worth it. But sometimes I just want a bite of something pumpkin spice, and NOW would really be the ideal time frame.

To which I say: Pumpkin Cookie Dough.

Pumpkin Cookie Dough

But embellished of course because we don’t want to be TOO basic. So this is no-bake vegan and paleo pumpkin cookie dough with maple syrup for seasonally-apropriate sweetness, SunButter for some “buttery” richness, crunchy bits of chopped pecans and dark chocolate chips so not a single bite is without plenty of mix-ins, and of course lots of pumpkin spice.

Pumpkin Cookie Dough

Made and eaten with friends for optimal enjoyment. In my case, with my friends Sonya and Dan – co-collaborators on this pumpkin post too, remember? – because you guys were pretty into that style of video and asking for more. And they are much more fun for me to shoot too!

Pumpkin Cookie Dough

There is no wrong way to Pumpkin Cookie Dough, but I’m gonna share a few of very right ones I’ve found so far…

  1. Scooped like ice cream into a bowl (or cone!) and drizzle with chocolate sauce + a sprinkling of chopped pecans. Spoon, dough, face, YES.
  2. Chopped into tiny chunks and scattered on top of a smoothie bowl or ice cream. Maybe a pumpkin smoothie bowl, because it is October now so why branch out? And once you have those chunks in the fridge…
  3. Same chunks as above but minus the smoothie bowl. Because they are bite size and they are perfect.

And I’m sure you’ll find some favorite devouring methods of your own.

Pumpkin Cookie Dough

Just like that, instant pumpkin spice snacking is yours. Make the very most of it, friends!

Pumpkin Cookie Dough

WATCH HOW TO


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Pumpkin Cookie Dough

★★★★★ 5 from 3 reviews
  • Author: Natalie
  • Yield: 6 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
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Description

Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!

Ingredients

Scale

Instructions

  1. Whisk together the pumpkin, maple syrup, nut/seed butter.
  2. Add the coconut flour, pumpkin pie spice, and salt.
  3. Mix to form a thick batter, adding milk as needed if its too dry/crumbly.
  4. Stir in the chocolate chips and pecans.
  5. Scoop into bowls, and serve with a drizzle of melted chocolate and a sprinkle of pecans.
  6. Or press flat onto a sheet of wax paper and freeze for 1 hour. Then chop into small pieces.
  7. Store in the fridge for up to a week.

Nutrition

  • Serving Size: 1 serving
  • Calories: 223
  • Sugar: 15g
  • Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 5g

Keywords: vegan, gluten-free, no bake, fall, easy, recipe, snack, dessert, topping, chocolate

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Pumpkin Cookie Dough

Pumpkin Breakfast Cookies

· Natalie 82 Comments

Pumpkin Breakfast Cookies made with good things like oats, chia seeds, coconut, maple syrup, and decadent little chocolate chips. A perfect prep-ahead snack!

Pumpkin Breakfast Cookies

I don’t know about you, but I need a little help pretending it’s fall right now. I WANT to embrace non-iced lattes and non-shorts pants and non-cold breakfasts again with open arms. but this 90 degree, sunny, perfect beach weather is canceling out all the cozy. Oh, and the fact that my AC is broken so I’ve been sweating for two days straight…not helping.

Hopefully the NOT fall feels situation isn’t quite as dire where you are, but regardless I have a little baked breakfasty something that will help.

Pumpkin Breakfast Cookies!

Pumpkin Breakfast Cookies

Meet your new favorite morning (or afternoon…or midnight) snack. Here’s what makes them so good at helping us pretend it’s fall when it doesn’t feel like it:

  • Pumpkin.
  • And it’s associated warm spices.
  • Make ahead. Because fall mornings are busier than summer ones.
  • No flour – just oats, coconut, and chia seeds.
  • Maple sweetened.
  • Healthier, but taste so so GOOD (no cardboard cookies!)
  • Golden crispy edges with a soft chewy middle and just the right about of crumble.
  • Have you ever finished eating a bowl of warm oatmeal to realize you are actually sweating? Because I have. But these cookies – all the oaty wholeness, no sweating.

See, much more seasonal than a smoothie bowl. But still easy, and a little something sweet for your morning, and made with real foods too.

Pumpkin Breakfast Cookies

This recipe is a pumpkin-y collaboration with my friends at Thrive Market. A.k.a. my favorite place to buy food on the internet because they have all the things I want, but keep me from going broke on nut butter and organic snacks.

Every single ingredient you need for these Pumpkin Breakfast Cookies you can find on Thrive Market for 25-50% less than retail and shipped straight to you. I’ve been ordering from them regularly for almost a year now, and lemme tell you the savings are REAL. Plus they have items I’d have to go to a health food store to find locally, and it’s safer if I avoid those as much as possible.

Pumpkin Breakfast Cookies

I’ve been loving their ever expanding line of Thrive Market brand products lately, and guess what just joined the family? Organic pumpkin! If you are anything like me you go through dozens of cans of this stuff between September and November, and $1.99 a can is the cheapest I’ve ever found.

P.S. If you’ve never tried organic pumpkin vs conventional – sooooooo worth it. The flavor and color are both much brighter, the texture is less watery, and its subtly sweeter too.

If you want to give Thrive a try, sign up HERE and get 25% off your first order!

Pumpkin Breakfast Cookies

I truly want you to have these cookies in your life, so I kept the effort level very minimal. Made in the food processor so you don’t have to stir. Bake in 15 minutes so you barely have to wait. Easily doubled so you can bake once and have cookies for days (or weeks if you freeze them!)

Oh and if you need just a smidge more convincing, two words: CHOCOLATE CHIPS.

Pumpkin Breakfast Cookies

Happy pretending like it’s fall in cookie form to you!

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Pumpkin Breakfast Cookies

★★★★★ 4.6 from 10 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
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Description

Pumpkin Breakfast Cookies made with good things like oats, chia seeds, coconut, maple syrup, and decadent little chocolate chips. A perfect prep-ahead fall snack!

Ingredients

Scale
  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) coconut flakes
  • 1/4 cup (40g) chia seeds (or flax seeds)
  • 1/2 cup (125g) pumpkin puree
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (75g) nut/seed butter of choice
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup (45g) chocolate chips (or chopped pecans would be good too!)

Instructions

  1. Preheat the oven to 350F.
  2. In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.
  3. Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.
  4. Add the chocolate chips, and process briefly until just combined.
  5. Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.
  6. Bake for 15 minutes at 350F, or until the bottom edges are golden brown.
  7. Cool for at least 15 minutes.
  8. Enjoy!
  9. Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 145
  • Sugar: 7g
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 3g

Keywords: vegan, gluten-free, snack, pumpkin, fall, baking, easy, oatmeal

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Pumpkin Breakfast Cookies

Peanut Salted Caramel Mousse Bars

· Natalie 20 Comments

Peanut Salted Caramel Mousse Bars! Sweet-salty caramel mousse layered with no-bake nougat, peanuts, and blanketed in dark chocolate. A deliciously dairy-free frozen treat!

Peanut Salted Caramel Mousse Bars

THIS POST IS SPONSORED BY SO DELICIOUS DAIRY FREE

I know it’s been very autumn/spice/pumpkin/cozy up in here the past few posts, but today we are taking a brief intermission for frozen mousse squeezed between nuts and nougat and blanketed in chocolate

OH BOY.

Yes frozen treats, we still love you and will always make time for you and your melty glory no matter the season.

Peanut Salted Caramel Mousse Bars

But wait. Let that sink in for a minute…

Frozen. Mousse.

It’s not ice cream. It’s not regular mousse. It’s dairy-free frozen mousse. It’s unlike anything I’ve ever devoured straight from the pint with a spoon. It’s light and ridiculously airy, yet very creamy too. I found myself taking bite after bite trying to understand HOW? I’ve never eaten a cloud, but if I had to guess I would guess the texture to be almost identical to this.

If you are familiar with other So Delicious frozen desserts, imagine if the Salted Caramel Cluster pint and Cocowhip had a baby and named it Salted Caramel Swirl Mousse. I very much approve of this offspring.

Peanut Salted Caramel Mousse Bars

The Layers

Nougat. This chewy no-bake nougat is made with just three ingredients. Real nougat is well…hard. There is boiling and thermometers and lots of sugar (and usually minor burn injuries if you are me) involved. Once a dessert recipe stays saucepan, I’m pretty much out.

But if you’ve ever put a GoMacro bar in the fridge, you’ll know that they get really hard and chewy and kinda sorta nougat-like. So inspired by that I came up with a very simple nougat made of nut or seed butter, maple syrup, and coconut flour.

Salted caramel mousse. The star of this sweet show, and what makes these bars 10x better than their candy bar counterpart. This new fluffy yet creamy stuff from So Delicious is replacing the caramel in our nutty nougat bars, and it’s got lots of caramel flavor going on plus little chunks of chocolate and a caramel swirl throughout too.

Peanuts. Roasted and chopped. I used unsalted, the sweet-salty flavor of the mousse is enough for me.

Chocolate coating. I used semi-sweet chocolate chips, but dark is fine too. Add a few tablespoons of coconut oil when melting to get that really thin coating that shatters deliciously when you bite in.

Peanut Salted Caramel Mousse Bars

So Delicious Mousse

Now obviously in the name of thorough research I had to try out a couple of the other flavors of this new So Delicious Mousse too. I appreciate all the fruity flavor options – mango, strawberry, lemon, cranberry cherry – but of course chocolate chip and peanut butter are always winners too.

I tried the lemon swirl and chocolate chip. Both delicious, but THAT LEMON! It is not shy on citrus flavor, and probably my favorite so far. Mango, I’m coming for you next.

Now you know I’m not one to worry about calories, but you have to admit it’s pretty awesome that these are basically designed to be eaten without sharing. Each pint has 330 calories or less, and the texture is so dreamy you will not want to give up a single bite. I’ve tried a few of the other low-cal frozen dessert brands, and this is very different. Most seem to be rock hard straight out of the freezer or require microwaving to be creamy(ish), but your spoon will sink right into this stuff straight from the freezer. No funky flavor either, it tastes just like ice cream only lighter.

Peanut Salted Caramel Mousse Bars

It’s worth putting the pumpkin on pause long enough to Peanut Salted Caramel Mousse Bar. Just trust me.

Peanut Salted Caramel Mousse Bars

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Peanut Salted Caramel Mousse Bars

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 4 hours (chilling time)
  • Total Time: 4 hours 20 minutes
  • Yield: 10 bars 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american
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Description

Peanut Salted Caramel Mousse Bars! Sweet-salty caramel mousse layered with no-bake nougat, peanuts, and blanketed in dark chocolate. A deliciously dairy-free frozen treat!

Ingredients

Scale

Nougat

  • 3/4 cup (190g) nut/seed butter
  • 1/2 cup (50g) coconut flour
  • 2 tbsp maple syrup

Other Ingredients

  • 1 pint So Delicious Salted Caramel Swirl Mousse (or any dairy-free salted caramel ice cream)
  • 1 cup (120g) roasted peanuts, chopped
  • 1 cup (180g) chocolate chips

Instructions

  1. Combine all the ingredients for the nougat.
  2. Mix to form a thick dough.
  3. Press into a pan lined with wax paper.
  4. Spread the mousse on top of the nougat (it helps to let it soften for 5 minutes out of the freezer first)
  5. Sprinkle peanuts on top, and press in lightly.
  6. Freeze for at least 4 hours.
  7. Working quickly, lift from the pan and slice into 10 bars. Freeze.
  8. Melt the chocolate chips. You can add 2-3 tbsp coconut oil for a thinner chocolate coating.
  9. Place the bars on a wire rack with a piece of wax paper underneath.
  10. Spoon the melted chocolate on top of each bar, coating completely. Freeze.
  11. Once the chocolate is solid, carefully pop them off the wire rack and dip the bottoms in chocolate. Arrange on a pan lined with wax paper. Freeze until firm.
  12. Enjoy frozen and keep leftovers in the freezer.

Nutrition

  • Serving Size: 1 bar
  • Calories: 393
  • Sugar: 18g
  • Fat: 27g
  • Saturated Fat: 8g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Protein: 10g

Keywords: vegan, dairy-free, ice cream, bar, candy, snickers, gluten-free, easy, dessert

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Peanut Salted Caramel Mousse Bars

Vegan Pumpkin Swirl Brownies

· Natalie 57 Comments

Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!

Vegan Pumpkin Swirl Brownies

So remember last post where I said I might not post anything else pumpkin because that cake was just SO GOOD? And not even a week later, here we are. So yes, these brownies have made a liar out of me…but I regret nothing.

In my defense, this is very different than cake. Because a) chocolate and b) fudgy chocolate and c) ALL THE CHOCOLATE. These brownies are quite chocolatey, as you may have guessed. They are also pumpkin swirly and spiced, because pumpkin pairs beautifully with chocolate. And in the ongoing brownie battle between fudgy and cakey, they lean more towards Team Fudgy. But not so fudgy you question whether they escaped the oven prematurely, the texture is still undeniably baked.

And…well…words can only do so much here, you just need to EXPERIENCE them. In real life. Brownie to pumpkin-loving face style. Get all up in that swirly orange top and hunky dark chocolate underneath.

If that’s not on your bucket list, what are you even doing with your life?

Vegan Pumpkin Swirl Brownies

The brownie. The brownie base is adapted from this reader favorite, but with added pumpkin and extra chocolate. There is a reason everyone loves those, and that reason is melted chocolate. Cocoa powder is great, but for a seriously rich brownie melted chocolate is where it’s at.

I did make a few tweaks – I decreased the amount of melted chocolate, switched to unsweetened chocolate and added coconut sugar to sweeten, and significantly upped the amount of cocoa powder. All these chocolatey changes made for a less sweet, more dark chocolate brownie, which personally I love in contrast to the pumpkin on top.

But if you wanted to use the original recipe, that would work too. Just replace the applesauce with pumpkin puree. Done.

The batch size this time around is a bit bigger too. Because sometimes you just want a super thick HUNKY brownie, ya know?

Vegan Pumpkin Swirl Brownies

The pumpkin swirls. Think of these as pockets of pumpkin pie nestled into the fudgiest “crust” there ever was.

We’re working with canned pumpkin, non-dairy yogurt, tapioca starch (you can also use corn or arrowroot starch), coconut sugar, and a big spoonful of pumpkin pie spice. Why yogurt? Because usually marbled brownies are made with cream cheese, so non-dairy yogurt adds a similar creamy tangy element. But it’s easier to find vegan yogurt, and usually with better ingredients too. I used Kite Hill almond milk yogurt here.

And if you are currently thinking that this mixture would be really really hard not to just eat with a spoon, you would be right.

Vegan Pumpkin Swirl Brownies

One very important tip! Because there is quite a bit of melted chocolate in this batter, if any of your ingredients are cold the batter will thicken a LOT before you can even get it into the pan. And by a lot I mean too much to gracefully swirl with the plops of pumpkin. So make sure your non-dairy milk and pumpkin are at room temperature or warmer before mixing.

Yep, learned that one the hard way. Still tasty though!

Vegan Pumpkin Swirl Brownies

And since Brandi (from The Vegan 8, obviously) and I always seem to be freakishly on the same baking page, you should probably go drool over her cake-style pumpkin brownies too. Maybe make both and do a side-by-side? It’s your pumpkin season, live it up.

Vegan Pumpkin Swirl Brownies

Happy pumpkin-swirly brownie baking to you!

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Vegan Pumpkin Swirl Brownies

★★★★★ 4.3 from 9 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!

Ingredients

Scale

Pumpkin Swirl

  • 1/2 cup (125g) pumpkin puree
  • 1/2 cup (120g) non-dairy yogurt
  • 2 tbsp tapioca starch (or cornstarch/arrowroot starch)
  • 2 tbsp coconut sugar
  • 2 tsps pumpkin pie spice

Instructions

  1. Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
  2. Preheat the oven to 350F.
  3. Prepare the flax eggs and set aside to gel.
  4. Melt the chocolate.
  5. In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
  6. In a small bowl, combine the pumpkin, milk, flax eggs, and vanilla. Mix to combine. Make sure this mixture is at room temperature or warm, otherwise the batter will seize up due to the melted chocolate.
  7. Add the wet ingredients to the dry along with the melted chocolate. Stir to combine, don’t over mix.
  8. Transfer to a baking pan that has been oiled or lined with parchment paper. I used this 9×6″ baking dish, but a regular square pan is fine too the brownies will just be slightly thinner.
  9. Use a spoon to make indentations in the batter, and fill with the pumpkin yogurt mixture.
  10. Use a straw or spoon handle to swirl.
  11. Bake for 25-30 minutes at 350F.
  12. Remove from the oven and cool before slicing.
  13. Eat.
  14. Keep leftovers covered in the fridge. They will be fudgier once chilled (personally I prefer them that way!)

Nutrition

  • Serving Size: 1 brownie
  • Calories: 291
  • Sugar: 17g
  • Fat: 13g
  • Saturated Fat: 7g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 7g

Keywords: vegan, gluten-free, fall, baking, chocolate, oil free, easy, dessert, fudgy

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Vegan Pumpkin Swirl Brownies