Are you tired of snacks that don’t fit your vegan or gluten-free lifestyle? How about something sweet that won’t throw your health goals out of whack?
These Vegan and Gluten-Free Pumpkin Maple Blondies are not just delicious; they’re your new go-to dessert. Imagine rich, moist blondies that perfectly balance pumpkin spice and maple sweetness. With just the right amount of chewiness and an irresistible aroma, they bring warmth and comfort to every bite. Not only are they absolutely delightful, but they are also simple to make with accessible ingredients and packed with fall flavors that can brighten any day.
Here are a few reasons to whip up these blondies:
- They’re quick to prepare, taking only about 30 minutes from start to finish.
- You’ll find these ingredients in your pantry or local grocery store—no hunting for anything obscure!
- They’re naturally vegan and gluten-free, making them a perfect treat for everyone, including guests with dietary restrictions.
Why You’ll Love This Recipe
- Benefit 1: Ready in under 30 minutes
- Benefit 2: Made with pantry staples
- Benefit 3: Perfect for weekly treats or desserts
- Benefit 4: Naturally vegan and gluten-free
Ingredients for Vegan and Gluten-Free Pumpkin Maple Blondies
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chips (optional)
Step-by-Step Instructions of Vegan and Gluten-Free Pumpkin Maple Blondies
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together the almond flour, gluten-free flour blend, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the pumpkin mixture until fully combined.
- If you’re using chocolate chips, gently fold them in now.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and enjoy!
Tips for Success
- Don’t rush the cooling process; allowing them to cool will help you cut cleaner squares.
- For extra flavor, consider adding a touch of nutmeg or ginger along with the cinnamon.
- Store any leftovers in the fridge to keep them fresh longer.
Substitutions & Variations of Vegan and Gluten-Free Pumpkin Maple Blondies
To Make It Vegan/Gluten-Free: Use maple syrup instead of honey and ensure that your baking supplies, like chocolate chips, are vegan and gluten-free.
Variations: Consider adding in some chopped nuts for a crunchy texture or swirl in some nut butter for a creamier flavor profile. You could even toss in dried cranberries for a festive touch.
Storage Instructions of Vegan and Gluten-Free Pumpkin Maple Blondies
Refrigerator: Store leftover blondies in an airtight container in the fridge for up to 5 days.
Freezer: These blondies freeze beautifully! Simply wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months.
Make-Ahead: You can prepare the batter the night before and bake it fresh in the morning for a delightful treat.
Frequently Asked Questions (FAQ) of Vegan and Gluten-Free Pumpkin Maple Blondies
Can I use other sweeteners instead of maple syrup?
Yes! You can use agave nectar or coconut sugar, although it may alter the flavor slightly.
Do I need to add the chocolate chips?
No, they’re optional! If you prefer to keep it simple, feel free to leave them out.
How do I know when they’re done baking?
Insert a toothpick in the center; if it comes out clean or with just a few crumbs, they’re ready!
Final Toughts
Baking these Vegan and Gluten-Free Pumpkin Maple Blondies will surely brighten your day and satisfy your sweet tooth without sacrificing your dietary preferences. They’re simple, delightful, and utterly satisfying. You’ve got to try making them you’ll have your family and friends asking for seconds! We’d love to hear how yours turned out, so drop a comment and leave a star rating!
Print
Vegan and Gluten-Free Pumpkin Maple Blondies
Delicious vegan and gluten-free blondies that perfectly balance pumpkin spice and maple sweetness, offering a chewy and flavorful dessert.
- Total Time: 40 minutes
- Yield: 16 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together the almond flour, gluten-free flour blend, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the pumpkin mixture until fully combined.
- If you’re using chocolate chips, gently fold them in now.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and enjoy!
Notes
For cleaner squares, do not rush the cooling process. You can add nutmeg or ginger for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free