Chai Pumpkin Blondies

Indulge in the warm flavors of autumn with these delightful Chai Pumpkin Blondies. Begin by blending together creamy pumpkin, a flax egg (or regular egg), and almond milk for moisture. Add a dash of vanilla extract for sweetness and richness. Incorporate natural peanut butter for depth of flavor, followed by a mix of vanilla protein powder and coconut flour for a protein-packed and gluten-free base. Spice it up with pumpkin pie spice, allspice, and a touch of salt for that signature chai taste. Finally, fold in dark chocolate chips for a decadent touch of indulgence. Bake to perfection for a treat that's both comforting and delicious, perfect for any fall gathering or cozy night in.

INGREDIENTS

  • Wet

    • 1 c pumpkin

    • 1 egg (flax egg for vegan)

    • 1/4 c almond milk

    • 1 tsp vanilla extract

    • 1/2 c natural peanut butter (the kind you stir), any type of nut butter works

  • Dry

    • 1/4 c vanilla protein powder

    • 1/4 c coconut flour

    • 1 tsp each pumpkin pie spice & allspice

    • 1 tsp baking powder

    • 1/2 tsp salt

    • 1/4 c monk fruit sweetener

    • 1/3 c dark choc chips

      STEPS

  1. Add wet ingredients to a bowl and stir well. Add all dry ingredients, chocolate chips last. Stir well.

  2. Put in a sprayed or lined 8x8 dish & bake 350° 20-25 min. Store in fridge, good for a week. Makes 9 blondies.

Chai Pumpkin Blondies

Chai Pumpkin Blondies
Servings: 9
Author:
Prep time: 3 MinCook time: 22 Min: 25 Min

Ingredients

  • Wet
  • 1 c pumpkin
  • 1 egg (flax egg for vegan)
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 1/2 c natural peanut butter (the kind you stir), any type of nut butter works
  • Dry
  • 1/4 c vanilla protein powder
  • 1/4 c coconut flour
  • 1 tsp each pumpkin pie spice & allspice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c monk fruit sweetener
  • 1/3 c dark choc chips

Steps

  1. Add wet ingredients to a bowl and stir well. Add all dry ingredients, chocolate chips last. Stir well.
  2. Put in a sprayed or lined 8x8 dish & bake 350° 20-25 min. Store in fridge, good for a week. Makes 9 blondies.

Nourishment Breakdown

Calories

147

Fat

7 g

Starch/Carbs

10 g

Protein

10 g

Fiber

4 g

PROTEIN powder 

FAT nut butter 

FIBER coconut flour

CARB/STARCH pumpkin 

Did you make this recipe?
Tag @thepeachiespoon on instagram and hashtag it #wellmadebythepeachiespoon

Explore More Recipes!

Back to blog

Leave a comment