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October 30, 2012

Maple Pumpkin Blondies with Pumpkin Pie Frosting

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Despite all the recipes I've made with pumpkin, I'm not its biggest fan...  I hold true to the statement I made almost exactly one year ago.  While I'm neutral to pumpkin's flavor, I seem to like everything else that goes with it, like cinnamon, nutmeg, sugar sweetness, etc.  I could smell a jar of cinnamon alllll day long  :)

But I know YOU like pumpkin, so I thought I'd make blondies for ya.  These are chewy and sweet, nothing boring or dry here!  In fact, these blondies are dense and rich just like typical blondies, except these are all-natural and actually good for you!

Hint:  If you close your eyes, it feels like you're eating cinnamon rolls.

Maple Pumpkin Blondies with Pumpkin Pie Frosting:  [low fat/sugar, high fiber, GF, vegan]
(makes 9 blondies)

       497g (one 15oz can + 1/4 cup) 100% Pure Pumpkin Puree
       14g (1 tbs) Grapeseed Oil (or any other neutral oil)
       1/2 tsp Stevia Extract
       1/2 tsp Butter Extract
       48g (1/3 cup) Pure Maple Sugar
       1 tsp Cinnamon
       160g (1 cup) Brown Rice Flour
       120g (1 cup) Oat Flour
       1 tsp Baking Powder
       1/2 tsp Salt

       120g (1 cup) Powdered Erythritol
       1/4 tsp Apple Pie Spice (or pumpkin pie spice, I just despise ginger)
       61g (1/4 cup) 100% Pure Pumpkin Puree

1.  Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
2.  In a large bowl, whisk together the pumpkin, oil, stevia, butter extract, maple sugar and cinnamon.
3.  In a small bowl, whisk together the brown rice flour, oat flour, baking powder and salt.  Dump into the wet ingredients and fold together (batter should be thick!), scoop batter into prepared pan and bake for ~44 minutes, or until surface is firm.  Remove blondies from pan and transfer to a wire cooling rack.
4.  For the frosting-  In a small bowl, stir together the erythritol and apple pie spice.  Top with the pumpkin and stir together.  Frost the blondies once completely cool, refrigerate for 10 minutes to firm the icing, then slice and serve!

I told you that you can feel good about eating these blondies!  Not only because they're full of healthy ingredients, but because they're nutritionally balanced with a moderate amount of fat, carbohydrate and protein while being packed full with fiber and low glycemic maple sugar.

I felt ZERO guilt eating two in a row!  As you can see...

So good, these are a must make (along with these blondies!)

PS:  Oh, and here's a puppy update:


As you can see, he's doing well  :)
His face is SO SQUISHY!
I love how he lets us do this without getting annoyed.


  1. I love those dog pictures. Hehe, if I did that to my dog Lilly, she would probably never let me pick her up again!

    And I just have to say that these blondies are PERFECT for me. I hate when I see a blondie recipe that is "gluten-free" and egg-free, I get super excited, then I realize that they are made out of legumes. Personally my stomach does not like legumes of any sort. But these. These are made with pumpkin. My stomach loves pumpkin... As do I :)

  2. These look perfect Jessica. My husband just asked if I could go make these right now B-)

  3. Haha your dog is so cute! I love the recipe, too...they look delicious!

  4. Just found your blog and love it! Your pictures are gorgeous!:)

  5. I had a pumpkin craving and as soon as I saw these I had to try to make them. I made a few changes to the recipe, but it worked out. I only had 1 can of pumpkin puree and no maple sugar so I used the one can, and 1/4 cup + 2tbsp maple syrup and a 1/4 cup of water to up the liquid content a bit. I didn't use stevia extract, but just one packet of stevia. I didn't have oat flour so I just ground up some rolled oats and I didn't have brown rice flour so I used Bob's red mill all purpose GF flour. They turned out great, though a bit wet. I think next time I make them I will omit that extra 1/4 cup of water. I also didn't bother to ice them, because I don't like to use sugar alcohols (nor do I have any). However, they are slightly sweet and delicious!

    P.s. this site is great! keep up the excellent work!


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