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Vegan Pumpkin Maple Blondies

Indulge in these fall-inspired Vegan Pumpkin Maple Blondies, featuring creamy pumpkin and sweet maple syrup for a delightful chewy texture with crisp edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned or fresh pumpkin puree
  • 1/2 cup maple syrup Pure maple syrup recommended
  • 1/4 cup coconut oil, melted Can be replaced by vegetable oil if needed
  • 1/2 teaspoon vanilla extract For additional flavor
Dry Ingredients
  • 1 cup almond flour Can substitute with oat flour
  • 1 cup oats Use rolled oats for best results
  • 1 teaspoon baking powder Leavening agent
  • 1/2 teaspoon baking soda For additional leavening
  • 1 teaspoon cinnamon For autumn flavor
  • 1/2 teaspoon salt Balances sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper for easy removal.
  2. In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and well combined.
  3. In a separate bowl, mix together the almond flour, oats, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
  1. Pour the blondie batter into the prepared baking pan and spread evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the blondies to cool in the pan for about 10 minutes before lifting them out onto a wire rack to cool completely.
  4. Cut into squares and serve warm!

Notes

To enhance these blondies, consider adding chocolate chips or chopped nuts to the batter. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months.