Salted Maple Pumpkin Blondies
Delightful blondies infused with pumpkin puree, sweet maple syrup, and a hint of salt, these treats capture the essence of fall.
Ingrédients
Wet Ingredients
- 1 cup pumpkin puree Can be substituted with applesauce or sweet potato puree.
- 1/2 cup maple syrup Honey or agave can be used as alternatives.
- 1/4 cup melted butter Coconut oil or vegetable oil can be used for a dairy-free version.
- 1 tsp vanilla extract
- 1 large egg Can substitute with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Dry Ingredients
- 1 1/2 cups all-purpose flour Substitute with almond flour or gluten-free flour for gluten-free option.
- 1 tsp baking powder Ensure freshness for proper rising.
- 1/2 tsp salt
- 1/2 tsp cinnamon Adjust amount to taste.
- 1/4 tsp nutmeg Adjust amount to taste.
- 1/2 cup brown sugar Adds moisture and caramelized flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, maple syrup, melted butter, vanilla extract, and egg. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
- Gradually fold the dry ingredients into the wet mixture until just mixed; a few lumps are okay.
- Fold in brown sugar gently.
- Grease an 8x8 inch baking dish and pour the batter in, smoothing the top.
Baking
- Bake for 25 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and cool for at least 10 minutes in the pan before slicing.
- Slice into squares and serve warm or cool completely for later enjoyment.
Serving Suggestions
- Pair with warm beverages such as coffee or hot chocolate.
- Top with whipped cream or vanilla ice cream for added richness.
- Drizzle with maple syrup for extra sweetness.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.