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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.
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Préparation 15 minutes
Cuisson 25 minutes
Temps total 40 minutes
Portions: 9 squares
Plat: Dessert
Cuisine: American
Calories: 200
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, maple syrup, melted butter, vanilla extract, and egg. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
  4. Gradually fold the dry ingredients into the wet mixture until just mixed; a few lumps are okay.
  5. Fold in brown sugar gently.
  6. Grease an 8x8 inch baking dish and pour the batter in, smoothing the top.
Baking
  1. Bake for 25 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  2. Remove from the oven and cool for at least 10 minutes in the pan before slicing.
  3. Slice into squares and serve warm or cool completely for later enjoyment.
Serving Suggestions
  1. Pair with warm beverages such as coffee or hot chocolate.
  2. Top with whipped cream or vanilla ice cream for added richness.
  3. Drizzle with maple syrup for extra sweetness.

Notes et conservation

Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.