Pumpkin Blondies are great anytime you have pumpkin puree in the house and a craving for something sweet. Anyone who knows me knows that I’m a big fan of pumpkin puree, and in the fall I always have a homemade version in the fridge. So you can quickly and easily conjure up the most delicious dishes, which are also healthy. Especially in the dark season I like pumpkins very much, especially because of their bright yellow to orange colors. Nature has certainly thought of something.
Vegan pumpkin blondies
Maybe you’re wondering what blondies actually are. Everyone knows brownies and I think you might be a big fan of them too. Blondies are, as the name suggests, the light version of a brownie, without cocoa or chocolate. In our case, pumpkin puree is just added and the treats get a beautiful, slightly orange-yellow color. Since I didn’t want to completely forgo chocolate, I opted for a chocolate drops topping.
Let’s move on to the ingredients. Almond paste, pumpkin puree, flaxseed egg, plant milk, gluten-free flour blend, raw cane sugar, pumpkin spice, baking powder and salt. This all goes together in a baking bowl and we work into a smooth dough. Then it goes on into the brownie mold and is finished with delicious chocolate drops.
TIP: I like to use light almond paste because it is easier to work with. It’s not cheap, but I think it’s worth it. There are very good offers on the Internet if you purchase somewhat larger quantities.
Vegan treats with pumpkin
You can’t really go wrong with this recipe, except that you may have to make a second batch soon. What I love most with it is a really delicious hot drink. In my case, a Pumpkin Spice Latte. The choice is yours, though, and hot chocolate or a classic cup of coffee would work just fine.
- Pumpkin donuts
- Pumpkin bread
- Pumpkin Pie
- Pumpkin mousse
- Pumpkin Pecan Pancakes
- Pumpkin pie with nut crumble
- Pumpkin scones with frosting
- Pumpkin Raw Cheesecake
- Pumpkin Muffins
We summarize: The Pumpkin Blondies take just 30 minutes including prep time and come with only a few ingredients. 1 bowl, 1 brownie mold and go!
The Vegan Pumpkin Donuts (30 minutes) are:
- Locker & Fluffig
- Perfectly sweet
- Vegan & gluten free on request
Well, are you ready for these round sweet sins? I wish you a lot of fun with the Nachbacken and of course about a positive review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Pumpkin Blondies (v&gf)
- 2 Piece Flaxseed eggs
- 120 g Nut puree I use light almond paste
- 120 g Pumpkin puree unsweetened
- 122 g gluten free flour mix
- 63 ml Plant milk I use oat milk
- 100 g Raw cane sugar
- 2 tbspn Pumpkin spice** (according to this recipe)
- 4 g Baking powder I take tartar baking powder
- A pinch of salt
- 50 g Dark vegan chocolate drops
- 2 Piece Flaxseed eggs
- Grease brownie pan and set aside.
- Preheat the oven to 175 degrees.
- FOR THE DOUGH Place nutmeal, pumpkin puree and flaxseed eggs in a bowl and whisk to combine.2 Piece Flaxseed eggs, 120 g Nut puree, 120 g Pumpkin puree
- Add gluten-free flour, plant milk, raw cane sugar, pumpkin puree, pumpkin spice, baking powder and salt and stir until everything is combined into a uniform dough. If too dry, add a little more plant milk; if too runny, add a little more gluten-free flour mixture.63 ml Plant milk, 100 g Raw cane sugar, 2 tbspn Pumpkin spice**, 4 g Baking powder, A pinch of salt, 122 g gluten free flour mix
- Pour into brownie mold, smooth and decorate with dark chocolate drops.50 g Dark vegan chocolate drops
- Put in the oven and bake for 20 minutes.
- Remove from the oven and let cool briefly.
- Remove from the mold and cut into pieces as desired.
- Serve and enjoy!
- Remainder can be stored in the refrigerator in an airtight container for up to 5 days.