Monday, November 18, 2013

Vegan Pumpkin Blondies

It's still pumpkin season and Jack O' Lantern props are still acceptable, okay? haha

Wow were these blondies good!

They were dense and chewy and not too sweet! The pecans added great crunch while the spices add delicious flavour and warmth.

Vegan Pumpkin Pecan Blondies
Adapted from Vegan Cookies Invade Your Cookie Jar via Live, Laugh, Eat

3/4 cup canned pumpkin
1/2 cup canola oil
1/2 cup pure cane sugar
1/2 cup dark brown sugar
1/4 cup almond milk
2 tsp vanilla extract
1 1/4 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup toasted chopped pecans

Preheat oven to 375F. In a large bowl, combine wet ingredients (pumpkin, oil, sugar, brown sugar, almond milk, vanilla) and stir well. Sift in dry ingredients (flour, baking powder, salt, spices) and stir to combine. Be careful not to over-mix. Fold in chopped pecans. Pour batter into a greased loaf pan and even out the top with a spatula. Bake for 25-28 min. or until toothpick comes out clean. Do not over-bake! Allow to cool before slicing.

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