Te Dyniowe Blondies are an easy, healthier version of a classic blondies with less sugar, using an unrefined sweetener and only 5 wholesome ingredients.
I love making healthier blondies, like my Blondies z jagodami i cytryną, Blondies z ciecierzycylub Wegańskie Blondies, but when it’s the pumpkin season, I just have to make blondies with pumpkin! Pumpkin adds a delicate texture to the blondie and bath the house in pumpkin pie smells.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Dyniowe Blondies
Skład
- 1 kubek Puree z dyni - (notatka 1)
- ½ kubek Masło orzechowe - (notatka 2)
- ½ kubek Syrop klonowy - (notatka 3)
- 1 kubek Mąka uniwersalna - (notatka 4)
- ½ łyżeczka Proszek do pieczenia - for a fluffier less chewy texture (note 5)
Opcjonalnie
- 1 łyżka stołowa Przyprawy do ciasta dyniowego
- 1 łyżeczka Ekstrakt waniliowy
- ⅓ kubek chipsy z ciemnej czekolady
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch pan with parchment paper. Slightly oil it and set it aside.
- In a large mixing bowl, add pumpkin puree, fresh peanut butter, maple syrup, and all-purpose flour. For a less chewy, dense blondie, add the baking powder now. For pumpkin flavors, add the pumpkin pie spices.
- Stir until the batter is smooth, stir in vanilla extract and chocolate chips if used, stir to incorporate.
- Spread the batter in an even layer in the pan and bake in the center rack of the preheated oven for 25-28 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the blondies comes out clean.
- Let the blondies cool down on a cooling rack for 20 minutes before slicing.
Komentarz
Odżywianie
Składniki i zamienniki
You only need 5 base ingredients to make these blondies. Here’s how to pick them.
- Puree z dyni – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery.
- Masło orzechowe – I use fresh, runny peanut butter for the best consistency. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
- Syrop klonowy – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a lower sugar version, try a sugar-free maple-flavored syrup.
- Mąka uniwersalna – Regular all-purpose flour works best. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
- Przyprawy do ciasta dyniowego – This is optional but adds great flavors. Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves.
- Proszek do pieczenia – It is optional, it makes the blondies less chewy and dense.
How to Make Pumpkin Blondies
Find below pictures of the key steps to make this recipe.
Pour all the blondie ingredients in a mixing bowl.
Stir them until it’s well combined and add the chocolate chips.
Gently incorporate the chocolate chips into the batter without over-mixing.
Wlej ciasto do kwadratowej formy wyłożonej papierem pergaminowym.
Flatten the top of the pumpkin blondies and bake them for 25-28 minutes at 350 °F (180 °C).
Let them cool down for a few minutes before slicing.
Porady Carine dotyczące pieczenia
All you need to make these blondies is in the recipe card further down, but I’ve included below a few extra tips and tricks.
- Ingredient Temperature – Ensure all ingredients are at room temperature for better mixing and even baking.
- Technika mieszania – Mix the ingredients just until combined to avoid overmixing, which can lead to tough blondies.
- Przygotowanie patelni – Line the pan with oiled parchment paper for easy removal and clean cutting.
- Even Spreading – Use a spatula to spread the batter evenly in the pan for consistent baking.
- Czas pieczenia – Keep a close eye on the blondies towards the end of baking. They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
- Chłodzenie – Allow the blondies to cool completely in the pan before cutting for cleaner slices.
- Zmienność tekstury – For chewier blondies, omit the baking powder. For cake-like blondies, include it.
More Plant-Based Blondie Recipes
If you like blondies made with plant-based ingredients, you’ll love these other recipe:
I made these for my daughter and she loved them!
Thank you for your great vegan recipes.
Bardzo się cieszę to słysząc!
I love blondies, never thought of making some with pumpkin, it was a hit
Działa świetnie!
So yummy, my kids loved them