Pumpkin Blondies

Pumpkin isn't just for fall! It's a great source of anti-oxidants, vitamins A, C, & E, and has no saturated fat or cholesterol. This is a recipe I tried for the first time and lightened up a bit; next time, I'm going to try some more substitutions. This recipe would be great with spelt flour since it is lighter than wheat but has more nutritional value than white. The sugar content in these is a little higher than I like, so that needs a tweak too (amazing, considering I cut the sugar called for by 2/3). Quick and easy, delicious, and not nearly as heavy as a traditional blondie or brownie!

Pumpkin Blondies

Ingredients

2/3 cup + 2 T all-purpose flour

1/3 cup whole wheat flour

1/2 T pumpkin pie spice

1/2 t cinnamon

1/2 t baking soda

1/4 t salt

1 stick unsalted butter

7.5 oz pumpkin puree 

1/3 cup light brown sugar, packed

1 T sugar (sub stevia, sun crystals, etc)

2 T liquid egg substitute 

1 t vanilla

Optional: chocolate/carob chips, walnuts, almonds

Directions

Pre-heat oven to 350. Grease a 8x8 pan with non-stick spray.  Cream butter and sugar until light and fluffy; add pumpkin, egg, and vanilla - mix well.  Combine all dry ingredients; add to wet ingredients and mix until blended.  (If you're adding any optional ingredients, stir them in now or sprinkle them on top.) Pour into pan and spread evenly.  Bake for about 35 minutes or until toothpick comes out clean.

Nutrition (makes 16 2-inch pieces)

Calories: 107

Fat: 5.9 g

Carbs: 14.5

Sugar: 6.9 

Protein: 1.4g

 

Stay healthy!