These Pumpkin Blondies are so dense, and sweet! A healthier treat with no butter or oil, and only 105 calories! Paleo and vegan too!
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Sweet and spicy and everything nice(y?) is the name of the game with these fall-festive little blondies.
I mean, I do love my gluten free dairy free brownies as much as you guys seem to, but I have to say that blondies will always have my heart!
Whether we are talking healthy gingerbread blondies, cookie stuffed pumpkin blondies or their little less “extra” cousin, these (not cookie stuffed) pumpkin blondies…
I love them all equally.
Is Pumpkin Good For You?
The short answer to this would be a resounding YES! I absolutely LOVE working with pumpkin in the kitchen, whether I am baking up some pumpkin protein bars or making a delicious and comforting pot of creamy pumpkin pasta sauce. I feel good about using pumpkin because not only is it high in vitamins, minerals AND antioxidants, but pumpkin also is low calorie and is known to boost your immune system! It also is rich in fiber, which aids in keeping your digestive system healthy. Now you have a whole list of reasons to bake up a decadent pan of pumpkin blondie bars!
Why you will LOVE This Recipe
Like I said, pumpkin is a good-for-you ingredient that you’ll feel good about incorporating into more of your meals, snacks and desserts. It’s also INCREDIBLY versatile and can be used for both sweet and savory dishes. If you love brownies, you will love these pumpkin spice blondies as they put a fun spin on traditional blondies by incorporating some sweet and spicy notes! It is the perfect treat to bring along to your next get together with family and friends.
Healthy Recipe Swaps
If you’re new around here, you need to know that I LOVE a good healthy swap! Here are some changes I made so that this pumpkin blondies recipe is both delicious AND healthy:
Sweetener: Instead of using white sugar, I used a combination of maple syrup and coconut sugar to sweeten these blondies!
Flour: To make this recipe lower carb and gluten free, I used coconut flour instead of the typical white all purpose flour.
Nut Butter: This blondie recipe is protein packed thanks to some chopped nuts and creamy, sugar free almond butter!
Now that your stomach is grumbling and you’re all on board to make a batch of pumpkin blondies, it’s time to round up everything you will need to get started! Here’s the grocery list for this recipe:
- Creamy Almond Butter
- Pure Maple Syrup
- Pure Canned Pumpkin
- Coconut Sugar
- Vanilla Extract
- Apple Cider Vinegar
- Coconut Flour
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice
How to make Pumpkin Blondies
Line your pan with parchment paper and spray the sides with oil. Preheat your oven and let it heat up while you work.
Melt the nut butter and maple syrup in a large bowl in the microwave and stir until smooth.
Add the pumpkin to the bowl and use an electric mixer to beat until smooth. Add in the coconut sugar, vanilla and apple cider vinegar and continue beating until everything is well incorporated.
Add in all the dry ingredients remaining up to the nuts and stir to combine.
Pour the batter into your prepared pan and sprinkle the top with the nuts. Let it sit for a while so that the coconut flour can absorb some of the moisture. Bake until a toothpick inserted comes out clean.
Let the bars cool COMPLETELY in the pan, then slice and serve. DEVOUR!
Top Tips for Making Blondies
- Don’t overmix: Once the dry ingredients have been added, stir the batter unti it is just combined! This will allow the texture to be chewy and perfect.
- Let it sit: Once the batter is in the pan, it’s important to let it sit for a bit before baking it, as coconut flour takes some time to soak in moisture as compared to other types of flour.
- Cool Completely: These bars can be a bit crumbly, so let them cool completely in the pan before slicing and serving.
For step-by-step instruction of this recipe, watch my video tutorial below:
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- 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 8×8 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. ****
Tips & Notes:
*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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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!
Want more healthy pumpkin recipes?
Gluten Free Pumpkin Cheesecake Bars
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