Description
Simple recipe for chewy, grain-free pumpkin blondies.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For fudgier blondies, chill them in the refrigerator for at least one hour before slicing.
- You can substitute sunflower seed butter for coconut oil for a different flavor profile.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12
- Sodium: 85
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: Paleo, Pumpkin Blondies, Grain-Free, Almond Flour, Maple Syrup, Gluten Free Dessert