These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat, with no butter or oil, for only 105 calories! They’re paleo and vegan friendly too!
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This post is brought to you by “things that are either going to make you REALLY REALLY happy ORRRR cry your eyes out MORE than when you found out that BARBIE AND KEN BROKE UP.
All those happy years of playing with my pretend family alone in my room. It’s all been a LIE.
Also, yes. Alone. Because I was that weird kid that sat in her room all day, like a wee little hermit-child and played with Barbies, and lined up her 100+ beanie babies (no joke,) put TINY pieces of paper in front of EVERY.SINGLE.ONE.OF.THEM. and then pretended that they were at school.
Complete with a white board, where I taught them spelling and grammar <— Which, if you’ve been here aboouuuut .02 seconds, you know I am NOT equipped to teach.
Guys. This was my real life childhood. You can’t make this stuff up.
Explains a lot. I know you’re thinkin’ it.
BUT. This post is not about sad, small humans teaching bean-stuffed little not-so-alive creatures how to function in this world, it’s about PUMPKIN. BECAUSEEEE it’s your most favorite time of the month…where I team up with my blogging girls to bring you Healthy Pumpkin Recipes!
Here’s the scoop:
I want to faceplant into Lexi’s Easy Pumpkin Soup with Chili Garlic Oil! This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long! Click HERE to get the recipe!
Gina has some super tasty Toasted Pine Nut Herb Pumpkin Muffins! Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these! Click HERE to get the recipe!
You KNOW I love pancakes, so I’m dying over Lee’s Paleo Pumpkin Pancakes! Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly! Click HERE to get the recipe!
Brittany is bringing some strong breakfast vibes with this Coconut Pumpkin Chia Pudding! Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. Click HERE to get the recipe!
Davida has some seriously YUM Pumpkin Spice Freezer Fudge! Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall. Click HERE to get the recipe!
NOW, I just realized I left you hanging. Well, I actually realized that a few paragraphs ago, but I am a mean and nasty woman who likes to leave you at the edge of your SEAT. I did not tell you why you will be happy or sad:
This is the LAST pumpkin recipe for a WHOLE MONTH. LIKE 30 days. See, you’re either crying oceans onto your computer right now (I don’t recommend this option. It sounds expensive) OR you’re happy, because you see enough pumpkin pie on Pinterest. I’ll let you decide your emotions though, I won’t tell you how to feel.
BUT, I will tell you, I saved the best one for BREAK. It’s not the LAST recipe, so I can’t say last. You understand.
Anyway. Vegan ANDANDAND Paleo Pumpkin Blondies. WAITFORIT WAITFORIT….that have only 107 calories and Z-E-R-O butter or oil. I MEAN WHAT? That is a thing that exists on the earth that you get you shovel into your dense, sweet and SO chewy-fall-spiced blondie loving mouth? YES, my peeps, IT IS.
Just breathe. In and out. We’ll get through this kind of excitement together.
What if we ate a blondie WITH some healthy brownies with pumpkin from Veggie Balance to create the ultimate blondie/brownie experience? TOO MUCH? NEVER.
The super-not-so-secret-anymore-secret to these blondies is ALMOND BUTTER. It’s got the thick, creamy thang going on, that binds these blondies together in the most super-dense and perfect way, without requiring any of them eggs. Or that butter or oil. NONE OF THOSE THINGS PRESENT HERE.
Just pure, one-bowl (!!!) unadulterated (Risqué!) spicy-sweet and nutty vibes. Guys, these little square-shaped, pumpkin-spiced pieces of Heaven are so healthy we could probably just rename them salad.
It might be a stretch, but I think we should just go with it?
…you know I’m just trying to keep you busy and distracted so I can eat YOUR blondie, without you even noticing…right?
SNEAKY GOALS –> SUCCESS.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Vegan + Paleo Pumpkin Blondies
- 3/4 Cup Creamy almond butter
- 3 Tbsp Pure maple syrup
- 2/3 Cup Pure canned pumpkin
- 1/2 Cup Coconut sugar firmly packed
- 1/2 Tbsp Vanilla extract
- 1/2 Tbsp Apple cider vinegar
- 1/4 Cup + 2 Tbsp Coconut flour sifted (31g) *
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 Tbsp Pumpkin pie spice
- 3 Tbsp Almonds finely chopped
- Preheat your oven to 325 degrees and line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
- In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
- Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
- Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
- Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
- Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
- Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****
Recipe NotesGluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.
*These bars are very moist and dense and you need to get them out of the pan carefully. If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
*** Don't like microwaves? You can melt them together on the stove too!
**** Since these brownies and dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Also, make sure they are TOTALLY cooled before cutting. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Store blondies in an air-tight container in the refrigerator.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Points+: 3. Old Points: 2
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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