The leaves are starting to change color in New England which means pumpkin season is in full swing. We love pumpkin in every form, from pumpkin soup to Pumpkin Seed Butter and roasted pumpkin seeds, but this recipe might be our favorite of the season.
These blondies are rich and moist—without being too heavy—thanks to the pumpkin purée and Vanilla Spiced Seed Butter. The oat flour creates a perfectly dense crumb that holds up to the liquid ingredients, and allows for a generous amount of mini chocolate chips. The best part of these gooey treats is that they’re nut-free, gluten-free, dairy-free, refined sugar free, and easily adapted to be vegan (just substitute in a flax or chia egg).
We baked our blondies in a greased mini muffin tin, but they’re just as delicious in an 8x8 inch pan. Just make sure to bake until a toothpick inserted in the center comes out clean.
- 1/2 cup 88 Acres Vanilla Spiced Sunflower Seed Butter
- 1/2 cup canned pumpkin
- 1/2 cup maple syrup
- 1 egg (or substitute 1 flax egg)
- 1 teaspoon vanilla extract
- 2 tablespoons sunflower seed oil
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 8x8" pan with parchment paper and set aside.
In a large bowl, combine Vanilla Spiced Seed Butter, pumpkin, maple syrup, egg, vanilla extract and sunflower oil. Use a whisk or a hand mixer to blend the ingredients until completely smooth.
Mix dry ingredients together in a small bowl. Add the dry ingredients into the wet ingredients and stir to combine. Pour the chocolate chips into the bowl and toss to distribute evenly.
Pour mixture into prepared pan, use a spatula to smooth the top. Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before cutting into pieces.
Jessica Grosman is a Registered Dietitian, recipe developer, and culinary nutrition educator. Her goal is to excite people and get them into the kitchen to cook their own food and find better health through the food they prepare for themselves. She earned both a BS and MS in Nutrition, prior to completing a dietetic internship in 2001. When not in the kitchen creating deliciously nourishing recipes, Jessica enjoys reading, exercising, and traveling with her family.