Pumpkin Raspberry Blondies


So, if any of you follow Katie Anne Rutherford (check out her Instagram @katieanne100 ) you know how famous her #KatieAnneBrownies are! Well, these are a spin on those and definitely a great option if you’re not a huge chocolate fan. Since pumpkin season has arrived, what better way to celebrate than with some pumpkin baked goods. 


🔸15 oz can butter beans or any white beans (drained & rinsed)

🔸150 g cream cheese

🔸2 whole eggs

🔸150 g @muscleegg pumpkin spice egg whites (plain would work too)

🔸60 mL SF maple syrup

🔸275 g canned pumpkin purée

🔸99 g ripe banana

🔸113 g pumpkin spice flavored applesauce (or regular)

🔸14 g honey

🔸liquid stevia or sucralose to taste (I use 30-40 drops)

🔸1 tsp each pumpkin pie spice/cinnamon

🔸1/2 tsp pumpkin spice extract (optional)

🔸1 scoop (30g) @denovo_nutrition Max MPS Whey in White Cake

🔸1 scoop (33g) @dymatize Elite Whey in Snickerdoodle

🔸28 g coconut flour

🔸40 g oat flour (or regular flour)

🔸14 g (2 pieces) premium white baking chocolate, melted & cooled

🔸28 g pumpkin spice morsels (or white chocolate chips)

🔸1 tsp each salt, baking powder/soda


-Mix all wet ingredients in food processor, then add dry. Add baking powder/soda and pumpkin morsels/chocolate chips at the end.

-Bake at 350F for approx 25-30 minutes (times are for 3 glass pie dishes, adjust accordingly depending on type/number of dishes used). Take out when still a tiny bit gooey for brownie-like consistency. Best when cold from fridge IMO. Can also freeze into pieces for blondie bites! 

One thought on “Pumpkin Raspberry Blondies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s