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Pumpkin Blondies with Spiced Topping

Pumpkin Blondies with Spiced Topping (grain free, dairy free)

We’re giving brownies a run for their money. Yes, the pumpkin has antioxidants, and cinnamon can help regulate your blood sugar, but the taste is what will bring you back for more.

(Makes 18)

Pumpkin Blondies:

- 6 eggs
- ¾ cup honey
- 1/3 cup canned pumpkin
- 2 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ½ cup coconut flour
- 1 Tbsp Omega Crunch Sweet Cinnamon shelled flax


Preheat oven to 350 F.

Grease or line a 7x11 baking dish with parchment paper.

In a food processor, add the eggs, honey and pumkin. Pulse until the mixture becomes frothy. Add the remaining ingredients and pulse until well blended. Pour the mixture into the greased or lined baking dish and bake for 30-35 minutes.

Spiced Whipped Topping:

- 1 can full fat coconut milk (refrigerated overnight)
- 2 Tbsp honey
- 2 tsp cinnamon
- 1 tsp vanilla extract


Combine all ingredients in a food processor and pulse until smooth. Keep refrigerated until ready to serve.

Nutritional Info Per Serving (Including topping):
136 cals, 17g carbs, 7g fat, 3g protein, 13g sugar, 2g fiber