Paleo Pumpkin Chocolate Chunk Blondies
Hey there! So, the other day I had a bit of a sweet craving (doesn’t everyone get those?) and I decided to whip up my go-to favorite: Paleo Pumpkin Chocolate Chunk Blondies. Now, don’t get me wrong, I’ve tried a ton of paleo desserts, but these blondies? They’re like a warm hug on a chilly day. I remember making them for the first time during a holiday gathering, and let’s just say, they were gone before I could even snag a second piece! This recipe’s been a staple ever since.
Why You’ll Love This
I make these blondies whenever I need a quick dessert that’ll please a crowd (or just me, no judgment!). My family goes crazy for this because they’re sweet enough to satisfy without that sugar crash. The smell of pumpkin and chocolate wafting through the house is irresistible (although, to be fair, my dog doesn’t care much for it).
Ingredients
- 1 cup almond flour (sometimes I use cashew flour if I’m out)
- 3/4 cup pumpkin puree (the canned stuff works just as well as homemade)
- 1/4 cup coconut oil, melted (honestly, olive oil works in a pinch)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chunks (or chips – I’m not picky)
- 1 tsp cinnamon (my grandmother always added a pinch of nutmeg too)
Directions
- Preheat your oven to 350°F (or about 175°C if you’re using that system). Grease an 8×8 inch baking pan, or slap on some parchment paper if you have it.
- Mix the almond flour, baking soda, salt, and cinnamon in a bowl. Just whisk them together until they’re all friendly.
- In another bowl, combine the pumpkin puree, coconut oil, maple syrup, and vanilla. I sometimes sneak a taste here because it smells divine!
- Combine the wet and dry ingredients. The mixture might look a bit weird and gloopy – that’s fine!
- Fold in those chocolate chunks. Try not to eat too many; it’s hard, I know.
- Spoon the batter into your prepared pan and spread it out. Bake for about 25-30 minutes, or until a toothpick comes out mostly clean (a bit of chocolate sticking is fine, obviously).
- Let it cool – that’s the hardest part. But trust me, they’re even better once they set.
Notes
I’ve found that letting the blondies cool completely before cutting makes a cleaner slice (though when they’re still warm, they taste heavenly). Also, I once forgot to add the baking soda – wouldn’t recommend that!
Variations
One time, I tried adding chopped pecans, and they added a nice crunch. However, I once tried using sweet potato instead of pumpkin and, well, let’s just say it wasn’t quite the same…
Equipment
If you don’t have an 8×8 pan, use whatever you got – a round cake tin, maybe? Just keep an eye on the cooking time.
Storage
Store these blondies in an airtight container (if they last that long!) at room temperature for up to three days. Though honestly, in my house, they never last more than a day!
Serving Suggestions
Try serving these blondies with a scoop of coconut milk ice cream. That’s our family tradition, and it takes it to a whole new level.
Pro Tips
I once tried rushing the cooling step and regretted it because the blondies fell apart. Patience is key; they’re worth the wait.
FAQ
Can I use regular flour instead of almond flour? Well, you could, but then they wouldn’t be paleo. But hey, whatever works for you!
What if I don’t have maple syrup? Honey works in a pinch, though I think maple syrup gives it a richer flavor.
Are these freezer-friendly? Totally! Just wrap ’em up well, and they’ll keep. But seriously, are you gonna need to freeze them?
