Vegan Pumpkin Protein Blondies- Made in just one bowl, no one would ever guess these pumpkin blondies are naturally sweetened and oil-free. Each serving has 9 grams of protein!

I know baking with protein powder might not be everyone’s cup of tea but I personally love sneaking it into sweet treats. Not only because it helps balance your blood sugar but it’s also a great way to boost your overall protein intake, especially if you adhere to an animal-free diet.

Some of us crave bloody steaks and some of us crave pumpkin protein blondies. That’s what makes us all unique. ;)

That said, if you’re not into using protein powder, these can easily be made without. Let me show you how easy they are to whip up!

Vegan Pumpkin Protein Blondie Ingredients

• Pumpkin Puree- Be sure to use pumpkin puree and not pumpkin pie mix. I like Farmer’s Market brand the best but it tends to be thinner compared to Libby’s or other mainstream brands. You may want to add a tablespoon or two of milk if you’re not using the same brand as me.
• Pure Maple Syrup- If you choose not to use protein powder (or unflavored protein powder), I recommend using 1/3 cup of liquid sweetener. Pure maple syrup works great with the pumpkin spice but you can also use agave nectar if you prefer. Honey may be a little too thick for the batter in this recipe.
• Dairy-free Milk- I like soy milk for its higher protein content but any kind will work here.
• Tahini- Using tahini as our main fat source adds protein and minerals while keeping the recipe oil-free. You can substitute almond butter, peanut butter or melted coconut oil if you prefer.
• Flour- I tested this recipe with Nature’s Path Organic Baker’s Blend flour which has the texture somewhere between an all-purpose and whole wheat flour. I still need to test it with gluten-free all-purpose. I will update the post with my results as soon as I do!
• Protein Powder- I like to use 1 scoop of vanilla protein and 1 scoop of unflavored protein so that the vanilla flavor doesn’t overpower the recipe. But feel free to use unflavored, vanilla or chocolate if you prefer.
• Cinnamon and Pumpkin Pie Spice- I find 1 teaspoon of each to be the perfect balance of spice.
• Baking Powder, Baking Soda and Salt- Yes, baking powder and soda are both listed to give us the max amount of rise since we’re baking without eggs. Salt helps balance out the sweetness.
• Dark Chocolate Chips- I only used 1/4 cup to keep the recipe a little lighter in sugar but feel free to add more if you like!

How to Make Vegan Pumpkin Blondies

1. Whisk together the wet ingredients (pumpkin puree, maple syrup, milk, tahini and vanilla).
2. Add the dry ingredients (flour, protein powder, cinnamon, pumpkin spice, baking powder, baking soda, and salt). Stir until a batter forms.
3. Fold in chocolate chips.
4. Transfer to lined baking dish. Bake for 25 minutes at 350°F.
5. Allow to cool. Serve and enjoy!

More Treats to Bake This Fall

• Pumpkin Spice Protein Granola
• Best Vegan Pumpkin Bread
• Apple Cinnamon Pancakes
• Baked Apple Cinnamon Oatmeal
• Vegan Apple Pie Bars
• Easy Vegan Pumpkin Mousse

Print Recipe

Vegan Pumpkin Blondies (high-protein, oil-free)

Made in just one bowl, no one would ever guess these pumpkin blondies are naturally sweetened and oil-free. Each one has 9 grams of protein!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 9 blondies

Ingredients

US Customary - Metric

• 1 cup pumpkin puree, not pumpkin pie mix
• ¼-⅓ cup pure maple syrup, depending on how sweet you prefer
• ½ cup dairy-free milk, I like soy milk for more protein
• ¼ cup tahini, see notes for subs
• 1 teaspoon vanilla extract
• 1 cup flour
• ½ cup vanilla protein powder, or sub with ½ cup flour (I like to use a mix of 1 scoop plain protein powder + 1 scoop vanilla)
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup dark chocolate chips, plus 1-2 tablespoons for topping

Instructions

• Preheat the oven to 350°F then line an 8x8-inch baking dish with parchment paper.
• In a large bowl, combine 1 cup pumpkin puree, ¼-⅓ cup pure maple syrup, ½ cup non-dairy milk, ¼ cup tahini, and 1 teaspoon vanilla extract. Whisk vigorously until smooth, with no lumps remaining.
• To the bowl, add 1 cup flour, ½ cup protein powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Fold together until a batter begins to form. The batter will be thick but that's to be expected. Fold in the chocolate chips until combined.
• Transfer the batter to the lined baking dish. Using a rubber spatula, press the batter out and down to spread it across the dish. It doesn't have to be perfect as it will spread some during baking. Top with 1-2 tablespoons chocolate chips then bake in the oven for about 25 minutes, until golden and firm in the center. Allow to cool for at least 20 minutes before using the parchment paper to lift out of the baking dish.
• Slice into 9 or 12 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 

Tahini can be substituted with almond butter, peanut butter or melted coconut oil. 

Nutrition

Calories: 186kcal, Carbohydrates: 23g, Protein: 9g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 0.1mg, Sodium: 218mg, Potassium: 227mg, Fiber: 2g, Sugar: 8g, Vitamin A: 4271IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 2mg

Course: Dessert, Snack

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!