Pumpkin Maple Blondies
These Vegan and Gluten-Free Pumpkin Maple Blondies are warm, soft, and gooey, featuring a delightful blend of pumpkin and maple flavors, perfect for fall gatherings.
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
For a gourmet touch, serve with vegan vanilla ice cream or extra maple syrup. These blondies store well in the fridge for about a week or can be frozen for up to three months.