Description
These easy pumpkin maple blondies are a delightful fall treat, combining the warm flavors of pumpkin and maple syrup for a moist and chewy dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 3/4 cup maple syrup
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the pumpkin puree, maple syrup, melted butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan before cutting into squares.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Store in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 4g