It’s that time of year where everything is glowing like a glorious golden sunset. Luscious amber and red tones have created a mosaic carpet on the streets, as the leaves are falling gracefully across the landscape…
Can you tell I love this season?
In celebration of autumn beauty (and partly Halloween!) I made it my mission to create something scrum-diddly-umptious to mark the occasion well. One of the most iconic ingredients you associate with autumn is the under-rated vegetable that is pumpkins! There is so much versatility to using a pumpkin that there appear to be no limits of what you can really create with them in and out of the kitchen – see Pinterest for all the inspiration you need on how to transform your pumpkin shell into an artistic masterpiece!
But for now, stay on here to find out how you can make the most amazing Pumpkin Blondies. Having passed the taste test by family and friends (a very difficult bunch to please!) this recipe is safe to share with you in the hope you love them just as much!
So put down your carving knives, abandon all trick-or-treating, and darn your apron on to make something extra special this year!
- 180g rice flour
- 250g pumpkin puree
- 60g coconut sugar
- 80g dairy free butter (or butter)
- 80g chocolate chips
- 1 large egg
- 1 tbsp vanilla
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp star anise
- 1/4 salt
- Begin by preheating your oven to Gas Mark 4 or 177C
- Next line a traybake tin with parchment paper and put to one side.
- Sieve the flour into a large bowl and then add in the egg, butter, sugar, vanilla and maple syrup. Mix well together until it forms a smooth texture.
- In a smaller bowl mix the cinnamon, nutmeg, star anise, baking powder and salt.
- Now slowly pour the small bowl mixture into the large bowl, making sure everything blends well together.
- Add most of the chocolate chips into the large bowl and stir in, leaving the remainder to sprinkle over the top once the mixture is in the tin.
- Pour the mixture into the traybake tin and smooth evenly around using a spatula.
- Place the tray bake tin in the middle of the oven and allow to bake for 28 minutes.
- Once the batch is thoroughly cooked, remove from the oven and place on a cooling rack for at least 2 hours before cutting up into slices.
Optional Chocolate Drizzle
You will need:
– 1/2 block of chocolate and 1 tsp coconut oil
- Put your chopped or broken up chocolate into a small bowl along with the coconut oil.
- Pour hot water into a larger bowl that will fit the small bowl inside.
- Place the small bowl into the large bowl to allow the chocolate to melt.
- Stir intermittently whilst waiting for the mixture to become completely liquified.
- Using a metal spoon gently pour over the chocolate onto the pumpkin blondies and wait for at least 10 minutes for the chocolate to set.
Pop a comment below or tag me in on any posts on social media if you give this or any other one of my recipes at go!