Nothing says October like pumpkin spice, and these Pumpkin Spice Protein Blondies are the perfect treat! Think tender pumpkin spice blondies full of white chocolate chips and fall spices.... mmm. They also just so happen to be protein-packed, low in sugar, and gluten free!
NOTES: This recipe calls for almond butter, but you can use any nut or seed butter you like. You can also substitute the individual spices for 2 teaspoons of pumpkin pie spice.
Pumpkin Spice Protein Blondies
Makes 9 servings
1/2 cup (60g) gluten free baking flour
1/2 cup (60g) Metabolic Nutrition Protizyme in Butter Pecan flavor
1/4 cup sugar free brown sugar alternative
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3/8 tsp. baking soda
1/4 tsp. salt
1 cup 100% pure pumpkin
1/4 cup almond butter
1/2 tsp. pure vanilla extract
1/4 cup white chocolate chips
Preheat the oven to 325 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until no dry clumps remain.
Fold in white chocolate chips.
Spread batter over the bottom of an 8"x8" baking pan lined with parchment (or well greased).
Bake for 20-25 minutes until mostly cooked through (you want the middle to be a little undercooked since it will continue to cook out of the oven).
Let blondies cool, then cut into 9 equal squares. Enjoy!
Leftovers will keep in the fridge in an airtight container for up to one week or in the freezer up to one month.
Calories (per blondie): 125kcal, Fats: 6.1g, Sat Fat: 1.7g, Carbs: 14g*, Fiber: 5g, Sugar: 2g, Protein: 8g, Sodium: 135mg
*Does not include carbs from erythritol, which has 0.02kcal per gram (virtually none).