Vegan Gluten-Free Pumpkin Maple Blondies: A Delicious Fall Treat Recipe
A delicious fall treat that is both vegan and gluten-free, perfect for satisfying your sweet tooth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.
- In another bowl, whisk together the almond flour, gluten-free oat flour, baking powder, baking soda, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Cut into squares and enjoy!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These blondies can be frozen for up to 2 months.
- Feel free to add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 blondie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg