If I haven’t made this clear enough yet, I am so happy that it is finally (almost) Fall! September brings (slightly) cooler weather, soup (<– yes! Check out this Butternut Squash Soup with Sweet Potato, White Beans, and Red Pepper. It just screams fall. ), and, best of all, the opportunity to revisit treats like these Pumpkin Maple Blondies.
Autumn is only a week away, but you wouldn’t know that by the weather in the Southern Califonia desert. While the mornings have finally cooled off, it’s still in the low-100s by the afternoon. I’m really looking forward to a day that I don’t need to use my air conditioner!
Pumpkin Maple Blondies. Vegan and Gluten Free
This Pumpkin Maple Blondies recipe is from a couple of years ago, but heck, it’s almost Fall which means it’s pumpkin season, right?
Celebrate fall and satisfy your pumpkin addiction with these yummy gluten-free Pumpkin Maple Blondies. They're #vegan too! #MeatlessMonday #glutenfreeClick To Tweet
I’ll admit it. I’m not a huge pumpkin person. I don’t go wild when Starbucks finally starts selling their Pumpkin Spice Lattes (which is a good thing, since they’re not vegan). I don’t shove a little pumpkin into every meal that I make just because it’s fall. But, as I was thinking up a recipe for Meatless Monday this week, Pumpkin Maple Blondies just popped into my head.
Which in itself is kind of weird. Not only am I not a huge pumpkin fan, but I’m also not a frequent baker, and I never, even before I went completely plant-based, made blondies. So, a lot of firsts in this recipe. Which, I admit, took several tries to perfect. Which, I also admit, my husband is very happy about.
I used Aquafaba for my egg replacement. Did you forget what that was? It’s bean juice! Seriously, it is the water that is left over after cooking beans, in this case, garbanzo beans. The liquid from canned beans works too.
My other recipes with Aquafaba:
Chocolate Chip Cookies
Banana Bread
Zucchini Apple Bread
All are vegan and gluten-free!
- 2¼ cups gluten-free flour
- 2 teaspoons baking powder (make sure it's gluten free. Not all are.)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- ½ cup vegan butter
- ¼ cup sunflower oil
- 1 cup brown sugar
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 6 tablespoons Aquafaba (bean liquid)
- Preheat oven to 350.
- In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together the vegan butter, oil, brown sugar, pumpkin, and maple syrup.
- Slowly blend in the Aquafaba.
- Slowly add the liquid ingredients into the flour mixture. Blend until just smooth.
- Pour into a greased baking pan.
- Bake 25-30 minutes until a toothpick comes out clean.
- Allow to cool, then cut into squares.
Have you ever made Blondies? How is your Fall weather? I know in some places it kind of skipped over Autumn right into winter.
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Deborah, Lisa, Jenn, Laura, and Me!
The Weekly Run Down with Deborah and Kim
All of my favorite flavors in here! Can’t wait to try these out. Thanks for linking up for meatless Monday
These look delicious! How many eggs should I use if I’d rather use eggs than the acquafaba in this recipe?