I saw FOUR different pumpkin fudge brownie recipes in my Instagram feed yesterday, so I decided to be a rebel and bake chocolate chunk pumpkin Blondies instead #suckitinstagram. Then I ate half the batch at once accidentally because they’re so wonderfully moist. OPE I said the m word. Mmmmmmoist. Let it resonate. In other important news, since everyone keeps seeing patterns in my food lately XD, I spotted the cutest most adorable face in the top blondie there. Can’t unsee. Can I adopt him. His name is Paco.
Makes: 8 blondies
- 1 cup rinsed & drained chickpeas
- 1/2 cup canned pumpkin
- 1 scoop cinnamon swirl cellucor protein
- 1/4 cup unsweetened applesauce
- 1/4 cup liquid egg whites (I used pumpkin spice flavor Muscle Egg)
- 1/4 cup sugar free syrup (or unsweetened almond milk)
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 2 stevia packets
- 1 cocoa almond Square Bar
Blend eeeeeverything up in a magic bullet or blender EXCEPT for the square bar!! Once even, chop up the square bar and lightly swirl it into the batter. Then, spray a 9×9 dish or a small rectangular dish with nonstick spray. Pour the batter in! Bake at 350F for 40-50 minutes, or until a toothpick comes out clean! Let cool 10 mins! Slice into 8 pieces and enjoy. It’s even better after it’s been refrigerated.
For 1 Blondie: 83 cals; 2 g fat, 11 g carbs (2 g fiber), and 7 g protein
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