Pumpkin Blueberry Blondies

Of all my pumpkin bakes, I can hoover up these blueberry-studded bad boys at most notable velocity. Yeah, I'm still riding that pumpkin buzz. What of it. God bless America and its ubiquitous orange mush. I suppose you could call me basic (am I using that right? Please help me, kids).

These Pumpkin Blueberry Blondies are just the right kind of soft, and the blueberry action (dark chocolate works too - and how!) is delicious with warm spices like nutmeg and cinnamon. They are also grain-free, egg-free, and can easily be made vegan. Hurrah for everyone. 

This makes a small batch, so you might definitely want to double the recipe. 


  • 3/4 cup pumpkin puree 
  • 1/2 cup almond flour/ground almonds
  • 3 tbsp coconut flour
  • 2 tbsp of erythritol or granulated sweetener of choice
  • 1 tbsp butter/coconut oil
  • 2 tbsp vanilla protein powder (or more almond flour)
  • cinnamon, nutmeg, and vanilla extract to taste (I'm generous with all three here)
  • 2/3 tsp sea salt
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp apple cider vinegar (optional)
  • 1 tbsp whiskey (optional, but adds depth)
  • large handful of fresh or frozen blueberries or dark chocolate chunks


  1. Preheat your oven to 180C/350F and grease or line a tin.
  2. Add all ingredients except blueberries (/chocolate) to food processor and blitz until combined, or mix by hand.
  3. Carefully mix in the blueberries last (so the colour doesn't run).
  4. Spread into the tin and sprinkle the blondies with a little more sea salt.
  5. Bake for approximately 25 minutes. They should still be a little soft when you take them out. If you would like them to be less soft and cakey, leave them in a little longer.
  6. Allow to cool and enjoy!