Pumpkin Maple Blondies
These delightful Pumpkin Maple Blondies are soft, chewy, and infused with the comforting flavors of fall, making them a perfect treat for cozy gatherings or a personal indulgence.
Ingrédients
Dry Ingredients
- 1 cup Gluten-Free All-Purpose Flour (or regular flour) Use almond or oat flour for grain-free options.
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon (or pumpkin pie spice)
- 1/2 teaspoon Ground Ginger (optional)
- 1/4 teaspoon Nutmeg
Wet Ingredients
- 1/2 cup Unsalted Butter (or Coconut Oil) Coconut oil for dairy-free option.
- 3/4 cup Pure Maple Syrup (or agave syrup for a vegan option)
- 1/2 cup Light Brown Sugar (or Coconut Sugar for paleo)
- 1 cup Pumpkin Puree (100% pumpkin puree is best)
- 1 large Egg (or Flax Egg for a vegan option) Flax Egg: 1 tbsp ground flaxseed + 3 tbsp water.
- 1 teaspoon Vanilla Extract
Mix-ins
- 1/2 cup Chopped Pecans or Walnuts (toasted for richer flavor)
- 1/2 cup Dairy-Free Chocolate Chips (for a vegan-friendly option)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease an 8x8 inch baking pan with butter or line it with parchment paper.
Mixing
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger (if using), and nutmeg.
- In a large bowl, cream butter (or coconut oil) with brown sugar and maple syrup until smooth and creamy.
- Add the egg (or flax egg) and vanilla extract, mixing until combined.
- Gradually stir in the dry mixture until just combined.
- Gently fold in pumpkin puree, nuts, and chocolate chips.
Baking
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling
- Let the blondies cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.