Line a square pan with parchment paper and set aside.
In a large mixing bowl, add your coconut flour and cocoa powder and set aside.
In a microwave-safe bowl or stovetop, melt your almond butter with your syrup until combined.
Add the wet mixture to the dry mixture and mix until fully incorporated. Stir through the mashed pumpkin and liquid stevia until fully incorporated and batter is even. If batter is too thick, add a tablespoon or more of milk of choice until a very thick batter is formed.
Pour batter into the lined baking dish and refrigerate for at least 30 minutes to firm up. While no bake brownies are firming up, make your frosting and enjoy.
To make the frosting
Combine all the ingredients in a bowl and mix until fully combined and thick.
Breakfast brownies are best kept in the refrigerator, but are also freezer friendly. It is best to keep brownies unfrosted if you go the latter route.