Who doesn’t love a dessert that smells like autumn in a pan?
Imagine biting into a Vegan and Gluten-Free Pumpkin Maple Blondie that’s warm, soft, and gooey, with a hint of maple sweetness and chocolatey goodness. Sounds dreamy, right? These blondies are not just any treats; they’re easy to whip up in one bowl, using simple ingredients that pack a punch of flavor. You’re in for a delicious ride with this quick and delightful recipe!
Why make this recipe
First off, who says you can’t enjoy desserts while being health-conscious? These Pumpkin Maple Blondies come together super-fast and require minimal cleanup—yes, please! Plus, they are perfect for fall gatherings or cozy nights on the couch with your favorite Netflix binge. Seriously, your family will think you’re a kitchen wizard! 🧙♂️
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined. If desired, fold in the vegan chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool in the pan before cutting into bars. Serve and enjoy!
How to make Vegan and Gluten-Free Pumpkin Maple Blondies (Overview)
Getting these blondies into your hands is a breeze! Start by preheating your oven and prepping your baking pan. Mix your wet ingredients together until smooth, then whisk your dry ingredients separately. Combine them, fold in some chocolate chips if you’re feeling adventurous, and pour everything into the pan. While they bake, your kitchen fills with that incredible autumn scent. Pro tip: Don’t skip on letting them cool – it makes a world of difference for texture!
How to serve Vegan and Gluten-Free Pumpkin Maple Blondies
These warm, golden bars look just as mouthwatering as they smell. Fancy a gourmet touch? Serve them with a scoop of vegan vanilla ice cream or drizzle with extra maple syrup — because who doesn’t love a little pizazz? You can also sprinkle a few nuts on top for that extra crunch and contrast. Just picture the, color, warmth, and aroma—pure heaven!
How to store Vegan and Gluten-Free Pumpkin Maple Blondies
Don’t worry about leftovers (if there are any, that is!). These blondies can chill in the fridge for about a week. You can also pop them in the freezer for up to three months. Just defrost overnight in the fridge, or give them a quick zap in the microwave before indulging. How easy is that?
Tips to make Vegan and Gluten-Free Pumpkin Maple Blondies
- Timing is your friend: Let them cool properly for a better texture.
- Ingredient swaps: Want to play around? Swap out the almond flour for oat flour if that’s more your jam.
- Explore flavors: Add walnuts or pecans for extra crunch!
- Sweeten it up: If you prefer a little extra sweetness, toss in an additional tablespoon of maple syrup.
- Watch the baking time: Ovens vary, so check them around the 25-minute mark to avoid overbaking.
Variation
Feeling adventurous? Why not jazz it up a bit! Add spices like nutmeg or cloves for an extra flavor kick. Or if you want something a bit different, try adding some crunchy peanut butter for a creamy twist that makes every bite unforgettable.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure you cook and puree it first for the same consistency.
What can I use if I don’t have maple syrup?
You can substitute with agave nectar or honey (if not strictly vegan).
Can I freeze these blondies?
Yes, you can freeze them for up to three months!
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Maple Blondies
Ingredients
Wet ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Dry ingredients
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional ingredients
- 1/2 cup vegan chocolate chips Optional for added sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined. If desired, fold in the vegan chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool in the pan before cutting into bars. Serve and enjoy!
Notes
Printable Recipe Card
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