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Pumpkin Maple Blondies





Serves 1 dozen |
The tastiest autumnal treat.
Ingredients:
2 1/4 cups gluten-free flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
1 cup canned pumpkin |
1/4 cup sunflower oil |
1/2 cup vegan butter |
1/4 cup maple syrup |
1 cup brown sugar |
6 tablespoons aquafaba |
Directions:
- Preheat the oven to 350°F. Grease a large cake pan with baking spray.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a separate bowl, stir together the canned pumpkin, sunflower oil, vegan butter, brown sugar, and maple syrup. Then slowly stir in the aquafaba.
- Gently stir the pumpkin mixture into the flour mixture. Blend until just smooth.
- Pour into the cake pan. Place the pan into the oven. Bake 25-30 minutes.
- Remove from the oven and allow to cool. Cut into 12 squares. Enjoy!
Main Ingredient: | Pumpkin Puree |
Cooking Method: | Bake |
Course: | Dessert |
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