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close-up of a vegn pumpkin cranberry blondie on a piee of white parchment paper
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5 from 4 votes

Pumpkin Cranberry Blondies {vegan, grainfree}

Healthy pumpkin and cranberry blondies, made with coconut flour and almond butter! They are vegan, grain-free, oil-free and Paleo.
Prep Time5 minutes
Cook Time28 minutes
Total Time33 minutes
Course: Desserts
Cuisine: American
Keyword: coconut flour, coconut flour pumpkin blondies, cranberry, grain-free, grain-free vegan pumpkin blondies, healthy pumpkin blondies, oil-free
Servings: 12 blondies
Author: Camilla

Ingredients

  • 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

Instructions

  • Preheat oven to 350F. Grease or spray 12 cups of a standard-size muffin tin.
  • 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.
  • Divide batter evenly between prepared cups.
  • 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.

Notes

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

Serving: 1blondie | Calories: 126kcal | Carbohydrates: 9.8g | Protein: 3.8g | Fat: 9.1g | Saturated Fat: 0.7g | Sodium: 42mg | Fiber: 2.4g | Sugar: 5.1g