Pumpkin season means tasty treats that pack a healthy punch. These peanut butter pumpkin protein blondies are everything you need to keep your holidays energized!
It can’t be a coincidence that pumpkin season coincides perfectly with holiday season, i.e., the most social and food-filled season of the year, right?
Well, I have the exact thing you ought to bring to your next holiday season shindig: a crowd-pleasing, budget-accommodating, ultra-nutritious, pumpkin-packed treat that’ll steal the show of all social events.
Book club meeting? These peanut butter pumpkin protein-packed blondies will be better than that scandalous scene in chapter 3. Game night? Pretty easy to charade “I love these peanut butter pumpkin protein-packed blondies!” Friendsgiving? These peanut butter pumpkin protein-packed blondies are certainly something to be grateful for.
Packed with protein from chickpeas and Sunwarrior’s plant-based protein powder, loaded with fiber from real pumpkin, pumped with flavor from peanut butter and pumpkin pie spice and non-crappy sweetness from maple syrup and dark chocolate chips, these peanut butter pumpkin protein-packed blondies are a party in and of themselves! And a cozy party in your mouth!
Ingredients
- 1 can chickpeas, drained and rinsed
- ⅔ cup coconut sugar
- ½ cup peanut butter
- ⅔ cup pumpkin
- ⅓ cup oats
- 1 teaspoon baking soda
- 1 scoop Sunwarrior Warrior Blend Organic vanilla
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅔ cup maple syrup
- ½ cup chocolate chips (optional, but you know you want them)
Directions
- Preheat your oven to 350 degrees F.
- Right on into your food processor, add ALL the ingredients—EXCEPT the chocolate chips.
- Process everything until it's all smooth and creamy, pausing the processor to scrape down the sides as necessary.
- Then, add in the chocolate chips and stir them around, so they're well-distributed.
- Then, spritz a square baking pan with coconut oil spray or line that sucker with parchment paper.
- Spread your batter into the pan and then bake it for 25–30 minutes, until it feels firm to the touch and a toothpick comes out of the pan clean.
- Remove, let cool, cut and enjoy!
- Store leftovers on the counter or fridge. Or you can freeze 'em for a snow day!
