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Pumpkin Maple Blondies

Indulge in these rich and moist vegan and gluten-free pumpkin maple blondies, perfect for fall and easy to make in just one bowl!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Method Notes

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 Add-ins
  • 1/2 cup vegan chocolate chips Optional for extra chocolaty flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Mix until well combined.
  5. If desired, fold in the vegan chocolate chips.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  3. Let it cool in the pan before cutting into bars.

Notes

Serve warm with whipped coconut cream or toasted pecans. Store in an airtight container in the fridge for up to a week or freeze for up to three months.