The Allure of Pumpkin Maple Blondies
Ever experienced the warm embrace of pumpkin-spiced nostalgia wafting through your kitchen? These Vegan and Gluten-Free Pumpkin Maple Blondies are more than just a treat — they’re a hug for your taste buds. Quick, delectable, and made in just one pan, these blondies are destined to become your new favorite dessert. Imagine the sweet scent of maple mingling with pumpkin, creating a cozy atmosphere that invites everyone to indulge.
Why Make This Recipe
Why not? This recipe is a total breeze, perfect for both seasoned bakers and newbies alike. Here are a few reasons to whip them up:
- Easy Cleanup: You only need one bowl to mix it all together, so you can spend more time tasting and less time scrubbing.
- Family-Friendly: These blondies are so delicious, even the pickiest eaters won’t suspect they’re vegan and gluten-free. Sneaky, right?
- Affordable Ingredients: No need to break the bank for fancy ingredients. Just a few staples and you’re golden!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 1/2 cup dairy-free chocolate chips (optional)
Directions
Let’s get to the fun part! Follow these easy steps:
- 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, mixing until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars and serving.
How to Make Vegan and Gluten-Free Pumpkin Maple Blondies (Overview)
Ready to create your new favorite treat? Start by mixing the pumpkin, maple syrup, and coconut oil until smooth. In a separate bowl, whisk the dry ingredients together — trust me, this will ensure even flavor throughout! Gradually combine the two mixtures, and don’t forget those chocolate chips if you’re feeling extra indulgent. Once the batter is in the oven, the aroma will have you dreaming of autumn afternoons. Pro tip: Let them cool completely before cutting — it helps them firm up and makes for cleaner slices!
How to Serve Vegan and Gluten-Free Pumpkin Maple Blondies
These blondies are perfect as is, but why not take it a step further? Serve them warm with a scoop of dairy-free ice cream on top. The contrast of the warm blondie and cold ice cream is nothing short of heavenly. Drizzle a bit of maple syrup or a sprinkle of nuts for an added crunch. Just picture that golden-brown color topped with a glossy finish — your friends won’t be able to resist!
How to Store Vegan and Gluten-Free Pumpkin Maple Blondies
If you’re somehow left with extras (highly unlikely!), store them in an airtight container in the fridge for up to a week. Want to save some for later? They freeze beautifully! Just wrap them individually and pop them in the freezer. Reheat in the microwave for a few seconds, and you’re ready to indulge again!
Tips to Make Vegan and Gluten-Free Pumpkin Maple Blondies
- Use Room Temperature Ingredients: It helps everything blend together nicely.
- Don’t Overmix: Gently fold your ingredients together for the perfect texture.
- Make Your Own Pumpkin Spice: Combine cinnamon, nutmeg, and ginger for a fresher flavor.
- Add Nuts or Seeds: For an extra crunch, consider folding in some walnuts or pepitas!
- Cut After Cooling: Allowing your blondies to cool completely before cutting will result in cleaner slices.
Variation
Feeling adventurous? Try adding some pecans or dried cranberries for a festive twist! You can even swap out the maple syrup for agave nectar or coconut sugar for varied sweetness.
FAQs
Can I use pumpkin pie spice instead of pumpkin spice?
Absolutely! Just keep the quantity the same for that cozy flavor.
Can I make these without maple syrup?
Sure! Substitute with agave or even mashed bananas for a different sweetness profile.
How can I ensure a moist texture?
Don’t overbake them! Keep an eye on the oven; they should be soft and slightly gooey in the middle when done.
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Maple Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8x8 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, mixing until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into bars and serving.