Pumpkin blondies are the perfect blend of chewy texture and autumn flavor. Made with almond and coconut flours, these gluten-free bars are rich, buttery and subtly sweetened with stevia for a lightened-up dessert that doesn’t sacrifice taste. Toasted almonds add a satisfying crunch to every golden bite, making them an irresistible seasonal indulgence.
Pumpkin Blondies
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Ingredients
- 1-1/4 cup almond flour
- 1/4 cup coconut flour
- 1 8 oz. can pumpkin puree, unsweetened
- 1/4 cup butter
- 2 tsp. Stevia
- 1 egg beaten
- 1 Tbsp. vanilla extract
- Pinch of salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup slivered almonds toasted
Instructions
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Preheat oven to 350 degrees F.
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Lightly oil 8×8-in pan.
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In mixing bowl, combine dry ingredients (excluding almonds). Add pumpkin, beaten egg and vanilla. Mix well.
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Bake for 20-25 minutes. Remove pan, top mixture with toasted almonds. Bake another 5-10 minutes or until golden brown.
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Remove from pan and serve.
Notes
Nutrition
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The post Pumpkin Blondies first appeared on The Upside by Vitacost.com.