Vegan Gluten-Free Pumpkin Maple Blondies

Pumpkin Maple Blondies, the ultimate autumnal indulgence, are finally here! If you’re anything like me, the arrival of crisp air and changing leaves immediately conjures cravings for warm, comforting flavors. And what better way to capture that cozy spirit than with these delightful Pumpkin Maple Blondies? We all adore the classic blondie for its chewy texture and sweet, buttery goodness. However, this special rendition takes things to a whole new level. By infusing the batter with the earthy sweetness of pumpkin and the rich, caramel notes of pure maple syrup, we create a flavor profile that’s simply irresistible. But the magic doesn’t stop there. These Pumpkin Maple Blondies are also completely vegan and gluten-free, meaning everyone can join in on the deliciousness without compromise. Get ready to bake up a batch that will fill your home with an incredible aroma and your taste buds with pure joy.

Pumpkin Maple Blondies: Vegan & Gluten-Free Bliss

Get ready to indulge in a truly delightful treat that’s as wholesome as it is delicious! These Pumpkin Maple Blondies are a game-changer for anyone seeking a vegan and gluten-free dessert that doesn’t compromise on flavor or texture. Imagine a soft, chewy blondie infused with the warm, comforting spices of autumn, a hint of sweet maple, and the earthy goodness of pumpkin. They’re perfect for a cozy afternoon snack, a festive gathering, or just because you deserve a little sweet escape. We’ve worked hard to ensure these blondies are incredibly easy to make, even with a few special ingredient considerations, so let’s dive in and create some magic!

Ingredients:

• 2¼ cups gluten-free flour
• 2 teaspoons baking powder (ensure it is certified gluten-free)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• ½ cup vegan butter, melted
• ¼ cup sunflower oil
• 1 cup packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• ¼ cup pure maple syrup
• 6 tablespoons Aquafaba (the liquid from a can of chickpeas or other white beans)

Prep Work: Getting Ready to Bake

Before we start mixing, it’s essential to get our kitchen prepped and ready. Preheat your oven to 350°F (175°C). This is a standard baking temperature that will allow our blondies to cook through evenly without burning. Next, prepare your baking pan. I recommend using an 8×8 inch square baking pan. Lightly grease it with a little extra vegan butter or oil, and then line it with parchment paper, leaving some overhang on the sides. This parchment paper sling makes it incredibly easy to lift the entire blondie slab out of the pan once it’s baked, allowing for cleaner cutting and less mess. Trust me, this step is a lifesaver!

Step-by-Step Baking Instructions

1. **Combine the Dry Ingredients:** In a medium-sized mixing bowl, whisk together the 2¼ cups of gluten-free flour, 2 teaspoons of gluten-free baking powder, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and a pinch of salt. Whisking these together thoroughly ensures that the leavening agent and spices are evenly distributed throughout the flour. This is crucial for ensuring a consistent rise and flavor in your blondies. Make sure your baking powder is definitely gluten-free, as some brands can contain hidden wheat ingredients.

2. **Mix the Wet Ingredients:** In a separate, larger mixing bowl, combine the ½ cup of melted vegan butter and ¼ cup of sunflower oil. Add the 1 cup of packed brown sugar and whisk until well combined and creamy. Now, gently fold in the 1 cup of canned pumpkin (ensure it’s pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices you don’t need here). Next, pour in the ¼ cup of pure maple syrup and stir until everything is smoothly incorporated. The pumpkin and maple syrup add moisture and incredible depth of flavor, while the brown sugar contributes to that signature chewy texture.

3. **Incorporate the Aquafaba and Combine:** Add the 6 tablespoons of Aquafaba to the wet ingredients. Aquafaba is a fantastic vegan binder, acting much like an egg would in traditional baking. Whisk this into the pumpkin mixture until it’s well combined. Now, it’s time to bring the dry and wet ingredients together. Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring gently until just combined. Be careful not to overmix at this stage. Overmixing gluten-free batters can sometimes lead to a tougher texture, so stop as soon as you no longer see streaks of dry flour. A few small lumps are perfectly fine!

4. **Bake to Golden Perfection:** Pour the batter into your prepared 8×8 inch baking pan. Use a spatula to spread the batter evenly into the corners. The batter will be quite thick. Now, place the pan in your preheated oven. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The exact baking time can vary depending on your oven, so keep an eye on them towards the end of the baking window. We’re looking for that perfect chewy texture, so avoid overbaking.

5. **Cool and Cut for Deliciousness:** Once baked, carefully remove the pan from the oven. Let the blondies cool in the pan on a wire rack for at least 20-30 minutes. This cooling period is essential for the blondies to set properly. If you try to cut them too soon, they might crumble. Once they’ve cooled slightly, use the parchment paper overhang to lift the entire slab out of the pan and place it on the wire rack to cool completely. Once completely cool, you can slice them into squares. For extra flair, you can drizzle them with a little more maple syrup or a dusting of powdered sugar before serving. Enjoy every single delicious, vegan, and gluten-free bite!

Conclusion:

There you have it! Our Vegan and Gluten Free Pumpkin Maple Blondies are truly a delightful treat that proves you don’t need traditional ingredients for incredible flavor and texture. These blondies are wonderfully moist, perfectly spiced, and boast a rich, comforting taste that’s ideal for any occasion, especially during the fall season. The natural sweetness from the pumpkin and maple syrup creates a beautiful depth that’s incredibly satisfying.

Serving these delicious blondies is a breeze. They are fantastic on their own, of course, but imagine them warm with a scoop of vegan vanilla ice cream, or crumbled over a plant-based yogurt parfait. For variations, feel free to add chopped pecans or walnuts for an extra crunch, or a sprinkle of vegan white chocolate chips for a touch of decadence. Don’t be afraid to play with the spices – a pinch of cardamom or a touch more nutmeg can offer a lovely twist. I highly encourage you to give these Pumpkin Maple Blondies a try. You won’t be disappointed!

Frequently Asked Questions:

Can I make these blondies ahead of time?

Absolutely! These blondies store wonderfully. Once completely cooled, they can be kept in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’re perfect for making ahead for parties or just for having a delicious treat on hand.

What kind of pumpkin puree should I use?

It’s best to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will alter the flavor and sweetness of your blondies. Ensure you’re grabbing the plain pumpkin puree for the best results.

Vegan and Gluten-Free Pumpkin Maple Blondies

Deliciously moist and chewy vegan and gluten-free blondies bursting with pumpkin and maple flavors.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
16 blondies

Ingredients

• 2¼ cups gluten-free flour
• 2 teaspoons gluten-free baking powder
• 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)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. Step 2
   In a medium bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. Step 3
   In a large bowl, cream together vegan butter and sunflower oil. Gradually beat in brown sugar until well combined.
4. Step 4
   Stir in the canned pumpkin, maple syrup, and Aquafaba until smooth.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6
   Spread the batter evenly into the prepared baking pan.
7. Step 7
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8. Step 8
   Let cool completely in the pan before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.