Description
Deliciously soft and chewy pumpkin maple blondies, perfect for the autumn season. A vegan and gluten-free treat that combines pumpkin and maple flavors.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract; mix until well combined.
- In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until fully incorporated.
- If desired, fold in the vegan chocolate chips.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Allow to cool before cutting into bars.
Notes
These blondies can be served warm or at room temperature. Store in an airtight container at room temperature for 3-5 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg