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
- Whisk the pumpkin puree, maple syrup, almond butter, and vanilla extract together in a large bowl until fully combined.
- In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, and sea salt until fully combined.
- 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!
- Fold the chocolate chips into the batter with a spatula.
- 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!
- Let the blondies cool COMPLETELY before slicing and enjoying.
- I recommend storing in the fridge for up to a week.
- 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!
