Healthy Maple Pumpkin Blondies with Pumpkin Pie Frosting

Despite all the recipes I’ve made with pumpkin, I’m not its biggest fan…  I hold true to the statement I made almost exactly one year ago.  While I’m neutral to pumpkin’s flavor, I seem to like everything else that goes with it, like cinnamon, nutmeg, sugar sweetness, etc.  I could smell a jar of cinnamon alllll day long  :)

Healthy Maple Pumpkin Blondies with Pumpkin Pie Frosting

But I know YOU like pumpkin, so I thought I’d make blondies for ya.  These are chewy and sweet, nothing boring or dry here!  In fact, these blondies are dense and rich just like typical blondies, except these are all-natural and actually good for you!

Hint:  If you close your eyes, it feels like you’re eating cinnamon rolls.

Healthy Maple Pumpkin Blondies with Pumpkin Pie Frosting (gluten free, vegan)

Yield: 9 blondies



    For the Blondies:
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9" brownie pan with parchment paper both ways.
  2. In a large bowl, whisk together the pumpkin, oil, stevia, butter extract, maple sugar and cinnamon.
  3. In a small bowl, whisk together the brown rice flour, oat flour, baking powder and salt. Dump into the wet ingredients and fold together (batter should be thick!), scoop batter into prepared pan and bake for ~44 minutes, or until surface is firm. Remove blondies from pan and transfer to a wire cooling rack.
  4. For the Frosting:
  5. In a small bowl, stir together the erythritol and apple pie spice. Top with the pumpkin and stir together.
  6. Frost the blondies once completely cool, refrigerate for 10 minutes to firm the icing, then slice and serve!


This recipe is: low fat, low sugar, high fiber, gluten free, vegan!

Healthy Maple Pumpkin Blondies with Pumpkin Pie Frosting

healthy dessert blog

I told you that you can feel good about eating these blondies!  Not only because they’re full of healthy ingredients, but because they’re nutritionally balanced with a moderate amount of fat, carbohydrate and protein while being packed full with fiber and low glycemic maple sugar.

I felt ZERO guilt eating two in a row!  As you can see…

Healthy Maple Pumpkin Blondies with Pumpkin Pie Frosting

So good, these are a must make (along with these blondies!)


PS:  Oh, and here’s a puppy update:

healthy dessert blog

healthy dessert blog

healthy dessert blog

As you can see, he’s doing well  :)

His face is SO SQUISHY!  I love how he lets us do this without getting annoyed.

Labels: Bars-Blondies-and-Brownies, Brown-Rice-Flour, Eggless, Erythritol, Gluten-Free, High-Fiber, Icings-Frostings-and-Spreads, Low-Fat, Low-Sugar, Maple, Nutrition-Label, Oat-Flour, Pumpkin, Vegan

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Comments (10)

  1. Eating 4 Balance: October 30, 2012

    I love those dog pictures. Hehe, if I did that to my dog Lilly, she would probably never let me pick her up again!

    And I just have to say that these blondies are PERFECT for me. I hate when I see a blondie recipe that is “gluten-free” and egg-free, I get super excited, then I realize that they are made out of legumes. Personally my stomach does not like legumes of any sort. But these. These are made with pumpkin. My stomach loves pumpkin… As do I :)

  2. Canned Time: October 31, 2012

    These look perfect Jessica. My husband just asked if I could go make these right now B-)

  3. Well I hope he gets his wish! ;)

  4. livliveslife: November 2, 2012

    Haha your dog is so cute! I love the recipe, too…they look delicious!

  5. moderngirlnutrition: November 3, 2012

    Just found your blog and love it! Your pictures are gorgeous!:)

  6. Alex: January 8, 2013

    I had a pumpkin craving and as soon as I saw these I had to try to make them. I made a few changes to the recipe, but it worked out. I only had 1 can of pumpkin puree and no maple sugar so I used the one can, and 1/4 cup + 2tbsp maple syrup and a 1/4 cup of water to up the liquid content a bit. I didn’t use stevia extract, but just one packet of stevia. I didn’t have oat flour so I just ground up some rolled oats and I didn’t have brown rice flour so I used Bob’s red mill all purpose GF flour. They turned out great, though a bit wet. I think next time I make them I will omit that extra 1/4 cup of water. I also didn’t bother to ice them, because I don’t like to use sugar alcohols (nor do I have any). However, they are slightly sweet and delicious!

    P.s. this site is great! keep up the excellent work!

  7. Vianca: November 23, 2013

    Where can you buy powdered erythritol? Is it available in stores?

  8. dessertswithbenefits: November 24, 2013

    Powdered erythritol is available in some health food stores like Whole Foods and sometimes even regular grocery stores. However, I always buy my erythritol online because it is SO much cheaper. ZSweet seems to be out of stock a lot so I buy mine from Sensato, they’re cheaper too!

  9. tamika: November 25, 2013

    I love the idea of this recipe. I do have some issues though. The ONLY extract I am familiar with is vanilla. I take that back, I have used mint.
    I do not use sugar substitutes, so I do not know how to use real sugar or honey in place of the ones listed here. I need to know how to use normal ingredients for:

    1/2 tsp Stevia Extract-will I notice this missing?
    1/2 tsp Butter Extract -will I notice this missing?
    120g (1 cup) Powdered Erythritol –is this just powdered sugar? Would I use the same amount?

  10. dessertswithbenefits: November 25, 2013

    1/2 tsp of stevia is equal to 1/2 cup of sugar, so if you omit this you will need to add some sweeteners. I would recommend 1/3 cup of honey or pure maple syrup.
    The butter extract adds a rich and buttery flavor without using real butter. It’s all natural and dairy-free, but if you want to omit it that will be fine… it probably didn’t change the flavor too much.
    The powdered erythritol is a natural sweetener that tastes exactly like powdered sugar. You can replace this with an equal amount of regular powdered sugar (preferably organic or fair-trade!)
    I hope I helped answer your questions :)

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