Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup pure maple syrup
- 1/4 cup melted neutral oil or nut butter
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a bowl, whisk together the pumpkin puree, maple syrup, melted oil or nut butter, and vanilla extract until smooth.
- In a separate bowl, mix the gluten-free flour blend, baking powder, spices, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes.
- Test with a toothpick; it should come out with a few moist crumbs.
- Let cool in the pan for at least 20 minutes before cutting into squares.
Notes
For best results, measure flour correctly and let the batter rest before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free