Lisa’s Pumpkin Blondies
Fall is my favorite season and these pumpkin blondies are perfect with a hot cup of tea or coffee! I additionally sprinkled the top with some Lilly’s chocolate chips. Chocolate and pumpkin are a match made in heaven!!
Ingredients
- 1 cup THM baking blend
- 1 cup monk fruit or your choice of sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp pumpkin pie spice
- 2 eggs
- 1/2 cup butter melted
- 1/2 cup pumpkin
- 1/2 cup almond butter
- 2 tsp THM pecan extract
- 1/2 cup Lily’s Pumpkin Spice baking chips
Instructions
- Preheat oven to 350° F.
- Spray square 8x8 baking dish with coconut oil.
- Beat eggs and monk fruit until creamy.
- Add pumpkin, melted butter, extract and almond butter and mix well.
- Add in baking blend, baking powder and salt and mix until just combined.
- Stir in Lilly’s pumpkin spice baking chips.
- Pour in baking dish and bake for 35-40 minutes.
- Let cool at least one hour or preferably overnight in fridge.
- Store leftovers in refrigerator.
What can I use in place of almond butter?
any nut butter will work
Hmm, I’m wondering how Lily’s chocolate chips would taste in place of the pumpkin chips? Have you tried it perhaps? Thanks for the recipe!
You could try that. I’ve only put them on top … but pumpkin and chocolate are a match made in heaven!