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Pumpkin Maple Blondies
Serves 1 dozen |
The tastiest autumnal treat.
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Ingredients:
| 2 1/4 cups gluten-free flour |
| 2 teaspoons baking powder |
| 1 teaspoon cinnamon |
| 1/2 teaspoon nutmeg |
| 1/4 teaspoon salt |
| 1 cup canned pumpkin |
| 1/4 cup sunflower oil |
| 1/2 cup vegan butter |
| 1/4 cup maple syrup |
| 1 cup brown sugar |
| 6 tablespoons aquafaba |
Directions:
- Preheat the oven to 350°F. Grease a large cake pan with baking spray.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a separate bowl, stir together the canned pumpkin, sunflower oil, vegan butter, brown sugar, and maple syrup. Then slowly stir in the aquafaba.
- Gently stir the pumpkin mixture into the flour mixture. Blend until just smooth.
- Pour into the cake pan. Place the pan into the oven. Bake 25-30 minutes.
- Remove from the oven and allow to cool. Cut into 12 squares. Enjoy!
| Main Ingredient: | Pumpkin Puree |
| Cooking Method: | Bake |
| Course: | Dessert |
See Other Recipes Like This
Vegan
Fall
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