Ingredients
The following ingredients have 4 Servings
- 1 cup almond butter ((or nut butter of your choice))
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup maple or coconut sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- pinch of salt
- 1 egg
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 cup enjoy life chocolate chips ((optional, but let's be real - pumpkin and chocolate kind of belong together))
Instruction
- Preheat your oven to 350 degrees.
- Grease an 8x8 baking dish with the fat of your choice (I used avocado oil, but coconut oil would be good too).
- Add all of the ingredients, except the egg baking soda and apple cider vinegar, to a medium sized mixing bowl.
- Mix with a spoon until creamy.
- Whisk your egg in a separate bowl and then dump it into your mixing bowl and stir it into the mixture until it's evenly combined.
- Add your baking soda and apple cider vinegar last...it will be like a science project. The apple cider vinegar will make your baking soda all fizzy. You MUST do this last because it is what will make your blondies rise a little extra!
- Once the fizzing starts to slow down mix all the contents of your bowl up until everything is combined.
- Fold in the chocolate chips if you use them.
- Pour the mixture into your baking dish.
- Bake in the oven for about 22-24 minutes. It will seem a little squishy when it is done. Just take it out and let it cool as it will harden as it cools.
- Enjoy these paleo pumpkin blondies! They're especially fun in the fall, but tasty all year long!
- Store them in the fridge in an airtight container for about a week.
