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Vegan and Gluten-Free Pumpkin Maple Blondies

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4 from 1 review

Delicious vegan and gluten-free pumpkin maple blondies that capture the essence of autumn with warm spices and natural sweetness.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup vegan chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix well.
  3. In another bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in vegan chocolate chips if using.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before cutting into squares and serving.

Notes

Store blondies in an airtight container for up to 5 days. They freeze well for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/vegan-gluten-free-pumpkin-maple-blondies/