These 6-ingredient Pumpkin Blondies are plant-based, paleo, and gluten-free, making them a perfect snack, dessert, or even breakfast. They are super fudgy, but can be baked longer for a firmer texture.
Preheat oven to 350F. In a bowl, mix together 1 mashed banana, 1/2 cup pumpkin purée, 1/4 cup maple syrup, 2 tbsp almond flour, 1/2 cup nut butter, and 1 1/2 tbsp vanilla protein powder. Mix everything together well. Line a brownie pan with parchment paper. Bake for 40 minutes. Let cool before slicing. These are super fudgy like the original recipe so bake them longer if you want a more done texture. Cut into bites because they hold up better that way!
