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Healthy vegan pumpkin cranberry blondies, made with coconut flour and almond butter! They are vegan, grain-free, oil-free and Paleo.

close-up of a vegn pumpkin cranberry blondie on a piee of white parchment paper

Today I have a holiday treat recipe that I know you will love to make (and eat). Because I am crazy about pumpkin, I couldn’t help but bring these tender, flavor-packed pumpkin blondies to the table.

Talk about easy to make (always a plus during these busy days!). Only one bowl is required, so cleanup is a breeze, too. And while these treats are naturally Paleo, vegan, grain-free and gluten-free, no one will ever guess. They’ll be too busy reaching for a second serving.

Another fine feature of these tender, gently-spiced sweets is that you can add whatever mix-ins your heart desires. I went with dried cranberries, but I am can imagine these with miniature chocolate chips or some toasted pepitas next time. Yum!

overhead shot of pumpkin cranberry blondies on white parchment paper, on top of a colorful napkin

I’ve yet to meet a single person who turns down one of these (especially once they know how healthful they are). You can pack them up in cookie boxes and give them to your family, friends and neighbors – they’ll be over the moon for these,

Happy baking!

vegan pumpkin cranberry blondie on a piece of parchment paper


  1. Coconut Flour Sweet Potato Blondies {vegan, grain-free, oil-free}
  2. Cranberry Orange Chickpea Flour Muffins {Grain-Free, Vegan}
  3. Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}
  4. Millet Pilaf with Dried Cranberries {gluten-free & vegan}
  5. Vegan Gingerbread Chickpea Blondies {oil-free, flourless, grain-free}
close-up of a vegn pumpkin cranberry blondie on a piee of white parchment paper

Pumpkin Cranberry Blondies {vegan, grainfree}

Yield: 12 blondies
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes

Healthy pumpkin and cranberry blondies, made with coconut flour and almond butter! They are vegan, grain-free, oil-free and Paleo.


  • 3/4 cup almond butter
  • 1/2 cup mashed, very ripe banana (about 1 medium-large)
  • 1/2 cup unsweetened pumpkin puree
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup dried cranberries, chopped


  1. Preheat oven to 350F. Grease or spray 12 cups of a standard-size muffin tin.
  2. In a medium bowl, stir together the almond butter, banana, pumpkin, syrup and vanilla until well-blended and smooth. Add the coconut flour, baking powder, cinnamon and salt, stirring until blended. Stir in the cranberries.
  3. Divide batter evenly between prepared cups.
  4. Bake in preheated oven for 23 to 28 minutes until just set at the centers. Remove from oven and cool completely in a cooling rack. Run knife around edge of each cup and remove blondies.


Storage: Store in an airtight container at room temperature for up to 3 days, refrigerator for 2 weeks or freezer for up to 3 months.

Nutrition Information
Serving Size 1 blondie
Amount Per Serving Calories 126Total Fat 9.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 42mgCarbohydrates 9.8gFiber 2.4gSugar 5.1gProtein 3.8g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Sounds The ingredients list doesn’t include cranberries; what’s the correct quantity? I plan to try this recipe tomorrow.

    1. Thanks for catching my error, Shelley & Barb! I have added the amount. Barb, I don’t think fresh would work well here; it would add too much moisture and I fear they would fall apart.