Who says pumpkin season has to end in the fall? Not me!

I’ve been making an effort to use what we have at home when I bake since we are trying to make fewer trips to the grocery store. We’ve only been venturing out to the store one day a week (Friday, usually) and by Thursday some of my usual baking ingredients are agonizingly low.

When I found a few cans of pumpkin in the back of my pantry, I took it as a sign to put them to good use. This is the perfect recipe if you have found yourself with some leftover pumpkin and need some post-dinner dessert. And, let’s be honest, we all could use a sweet treat these days!

vegan, gluten-free, refined sugar free, oil free

Total Time: 1 hr. Makes: 10-12 blondies

Ingredients

1 15 oz. can pure pumpkin

1.5 cups blanched almond flour

1/4 cup maple syrup

1/4 cup dairy-free chocolate chips

2 tbs. creamy almond butter

2 tbs. coconut flour

1 tsp. pure vanilla extract

1/4 tsp. cinnamon

1/4 tsp. baking power

1 pinch sea salt

Directions

  1. Whisk the pumpkin puree, maple syrup, almond butter, and vanilla extract together in a large bowl until fully combined.
  2. In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, and sea salt until fully combined.
  3. Add the dry ingredients to the wet and whisk until it forms a uniform batter. The batter will still be the relative color and texture of pumpkin puree, but thicker!
  4. Fold the chocolate chips into the batter with a spatula.
  5. Add the batter to a parchment-lined baking pan, top with more chocolate chips is desired, and bake at 350 for 40-45 minutes. You can bake them for a little less time if you want them fudgier. I know this is a longer bake time but so worth it!
  6. Let the blondies cool COMPLETELY before slicing and enjoying.
  7. I recommend storing in the fridge for up to a week.
  8. Pro tip: when ready to eat, top a blondie straight from the fridge with a drizzle of creamy almond butter and cacao nibs. So delicious!

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