These eggless best pumpkin blondies are a healthy dessert made with fresh homemade pumpkin puree, pumpkin spice and whole wheat flour. Serve these healthy blondies at breakfast with milk or as a tea-time snack. It is perfect as an after school snack for kids.
What is a Blondie?
Blondie is a type of brownie made without using choco powder or chocolate so, it is called a blonde brownie. They are gooey and slightly cakey in texture.
About Eggless Best Pumpkin Blondies Recipe
These healthy pumpkin blondies are made with whole wheat flour, fresh homemade pumpkin puree and free from refined sugar. They are eggless but very delicious. They have a soft cakey texture and a enhanced flavour with brown butter.
Making pumpkin blondies at home is an easy and quick process. It is a simple recipe and my favourite too. You need only a few ingredients to put it together.
Other eggless cakes recipes you would like to try– Orange cake, Oats jaggery cake
To make these blondies, we need an extra step of browning the butter before mixing it with other ingredients. First, we melt the butter and then cook it till it starts boil. Stir it continuously so, it doesn’t burn.
Once the colour is slightly changed, switch off the flame and let it cool to room temperature. After that, mix other ingredients to it and transfer to a baking tin to bake.
Why this Pumpkin Blondie Recipe
- Very simple in preparation
- Refined sugar-free
- Kids-friendly
- Without maida or all-purpose flour
Easy Pumpkin Blondies Ingredients
Pumpkin Puree– used fresh homemade pumpkin puree free from any chemicals or preservatives. You can also use the same amount of market-bought pumpkin puree, but the taste might differs.
Curd – fresh homemade curd is best for this recipe. Curd should be fresh and not sour. It can be easily replaced with market-bought curd.
Butter – unsalted butter is used. Butter gives a soft melt in mouth texture. First, melt and slightly cook the butter to get a light brownish colour. It enhances the flavour of these eggless pumpkin blondies. For a vegan version, you can replace it with any refined oil without a strong smell.
Sweetener– I have used jaggery powder instead of white sugar. It adds a nice brown colour and is also healthier than white sugar.
Spice- You can use readymade pumpkin spice or a homemade mixture of cinnamon, nutmeg, ginger powder, and cardamon to lift the flavour of these best blondies.
Choco chips-I used dark chocolate choco chips to garnish these eggless blondies. You can also try it with white chocolate choco chips, butterscotch chips, or any nuts of your choice.
How to Make Best Pumpkin Blondies at Home-Step by Step Preparation
1.In a bowl, add unsalted butter and melt it on a low flame. Bring it to a boil, stir it continuously and cook for 1-2 minutes till it gets a nice golden colour. Switch off the flame and let it cool to room temperature.
2. Preheat the oven to 180°C or 350°F. Grease two 5-inch square cake tin and dust them with flour. Keep them aside.
3. Once the butter is cooled, add jaggery powder and beat them well together.
4. Now, add pumpkin puree and curd, and again mix them well.
5. Put a sieve on the bowl. Sift whole wheat flour, baking powder, baking soda and salt. Combine wet and dry ingredients gently with the help of a whisk or spatula to make a thick consistency batter.
6. If the batter is very thick, add 1-2 tbsp milk to adjust the consistency of the batter. Divide the batter and pour it into the two greased cake tins. Spread it evenly.
7. Sprinkle some choco chips and gently press them. Now put the cake tin the the preheated oven and bake them for about 20-25 minutes.
8. Once done, take out the cake tins from the oven and let them cool for 10-15 minutes. Then transfer the blondies on a wire rack and cool completely.
9. Once the blondies cools completely, cut them into pieces and serve. ENJOY!
Serving Suggestions
These eggless pumpkin blondies are perfect for an evening time snack or an after school snack for kids.
Tips and Tricks
- The batter of blondie should be thicker than normal cake batter.
- Line the cake pan with parchment paper. It helps in easy removal of blondie after they baked.
- Cool the blondie completely before slicing.
- I have added pumpkin spice and garnish with dark choco chips. you can also try other options like, white choco chips or any nuts or seeds of your choice.
Recipe Card
Eggless Best Pumpkin Blondies with Homemade Pumpkin Puree
Ingredients
- ½ cup ubsalted butter
- ½ cup jaggery powder 85gm
- ½ cup homemade pumpkin puree 120gms
- ¼ cup fresh curd
- 1 cup whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1-2 tbsp milk
- ¼ cup dark chocolate chips
Instructions
- In a bowl, add unsalted butter and melt it on a low flame. Bring it to a boil, stir it continuously and cook for 1-2 minutes till it gets a nice golden colour. Switch off the flame and let it cool to room temperature.
- Preheat the oven to 180°C or 350°F. Grease two 5-inch square cake tin and dust with flour. Keep them aside.
- Once the butter is cooled, add jaggery powder and beat them well together.
- Now, add pumpkin puree and curd, and again mix them well.
- Put a sieve on the bowl. Sift whole wheat flour, baking powder, baking soda and salt. Combine wet and dry ingredients gently with the help of a whisk or spatula to make a thick consistency batter.
- If the batter is very thick, add 1-2 tbsp milk to adjust the consistency of the batter.
- Divide the batter and pour it into the two greased cake tins. Spread it evenly.
- Sprinkle some choco chips and gently press them.
- Now put the cake tin the the preheated oven and bake them for about 20-25 minutes.
- Once done, take out the cake tins from the oven and let them cool for 10-15 minutes. Then transfer the blondies on a wire rack and cool completely.
- Once the blondies cool completely, cut them into pieces and serve. ENJOY! Tips and tricks
Notes
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