PumpkinBrownie the Kinump

Are you still throwing away your coffee grounds? Next time you make a coffee, save them for a delicious batch of vegan pumpkin latte brownies!

Wet Ingredients

🎃 1 cup pumpkin puree
🎃 1/2 cup nut butter
🎃 1/3 cup maple syrup
🎃 1 tsp vanilla extract
🎃 2 tbsp used coffee grounds

Dry Ingredients

🤎 1 tsp pumpkin spice
🤎 1/2 cup cocoa powder
🤎 1/2 cup oat flour

Other

🎃 1/2 cup vegan dark chocolate chips plus extra for topping
🎃 1 tsp flakey salt


🤎 1. In a mixing bowl, combine all the wet ingredients. In a separate bowl, combine the dry ingredients.

🤎 2. Carefully combine them together until there are no flour streaks. Fold in the chocolate chips.

🤎 3. Line a baking tin with parchment and transfer the brownie batter. Use a spatula to smooth out the top. Add more chocolate chips if desired, and some flakey salt.

🤎 4. Bake at 375 F for about 30 minutes. Remove from the oven and allow the brownies to cool down. Once they have fully cooled down, cut into squares and enjoy!