While I have begun listening to Christmas music, I'm a firm believer that autumn treats should still be consumed in full force until Thanksgiving. There's just something about fall flavors that excite me - pecans, pumpkin, apples, cinnamon - such wonderful aromas and treats for the taste buds!
When I stumbled across these (vegan!) Pumpkin Blondies over on Hillary's blog, I knew I had to make them - pronto. Don't let the fact that they are vegan fool you; I think a lot of people may be hesitant to vegan options but don't be! These are absolutely decadent and delicious. I love experimenting with vegan baking, and this concoction did not disappoint!
Pumpkin Blondies
Source: Nutrition Nut on the RunIngredients:
3/4 c. canned pumpkin
1/2 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1/4 c. almond milk (or soy milk)
2 tsp. pure vanilla
1 1/4 c. whole wheat flour
1/2 tsp. baking powder
pinch of salt
dash of nutmeg, ~1/4 tsp.
double dash of cinnamon, ~1 tsp.
1/3 c. pecans, chopped
2/3 c. dark chocolate chips
3/4 c. canned pumpkin
1/2 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1/4 c. almond milk (or soy milk)
2 tsp. pure vanilla
1 1/4 c. whole wheat flour
1/2 tsp. baking powder
pinch of salt
dash of nutmeg, ~1/4 tsp.
double dash of cinnamon, ~1 tsp.
1/3 c. pecans, chopped
2/3 c. dark chocolate chips
Directions:
Preheat oven to 375 degrees.