So I have been sitting on this Pumpkin Blueberry Blondie recipe for a little over a week, not because I don’t love you but because I took a minor vacation for my sister’s wedding.
Pumpkin Blueberry Blondies with Raspberry Honey Frosting
Ingredients
Blondies
- 1 cup coconut cream concentrate melted
- 3 eggs
- 1/2 cup raw organic honey
- 1/2 cup pumpkin puree
- 1/3 cup freeze dried blueberries powdered (see note)
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Frosting
- 1 cup palm shortening
- 3/4 cup coconut milk the firm part from the top of a refrigerated can of coconut milk
- 3 tablespoons freeze dried raspberries powdered (see note)
- 1/2 teaspoon vanilla
- 1 tablespoon honey
Instructions
Blondies
- Preheat your oven to 325 Degrees F
- Add your coconut cream, eggs, honey, and pumpkin to your stand mixer or a large mixing bowl
- Mix all of your wet ingredients until combined (if using a bowl use a hand mixer or whisk)
- Add your blueberry powder, cinnamon, pumpkin pie spice, vanilla and baking soda and mix again until well combined
- Pour your batter into a greased 13x9 baking dish (grease with coconut oil) or into greased individual mini muffin pans
- Place in the oven and bake for 30-35 minutes if in the pyrex dish or 20 minutes in the mini muffin pan or until your brownies pass the toothpick test
- Remove from oven, let cool
- Cut and Enjoy
Frosting
- Put all of your ingredients in a stand mixer
- Turn it on high and mix until your frosting has formed stiff peaks
- Use and serve at room temperature and ensure your blondies are cool before putting it on or it will melt
Notes
To powder blueberries or raspberries, I took a 1.2 ounce package of each and ran them in my food processor until they were powder
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First off, loving the paleo “diet” and enjoying the healthy benefits; your website is a great resource for me. I’m actually a pastry chef, so I’m especially interested in learning all I can regarding gluten-free baking. Does the Raspberry Honey Frosting hold up at room temperature for any amount of time, or should it be strictly refrigerated? I’m hoping to find a filling for paleo whoopie pies. Thanks!
Holly, as long as it is below like 80 degrees or so I never have a problem.
Wow, these look absolutely delicious!
THey taste absolutely delicious too :)
Finally, something constructive and healthy to do with pumpkin! Thanks George!
Looks awesome!!
Killer!!! I have to find more freeze dried blueberries!
This is a test
These look awesome! I think I have some freeze dried blueberries & strawberries in my pantry. If I have a jar of coconut butter, too, I’m makin’ these ASAP! Do you order your freeze dried fruits online or somewhere local?
I get mine locally at Trader Joes
George, what’s the difference of freeze dried and frozen? Do you think frozen be used as a substitute at all? Thanks!
Maritza no it can’t. The freeze dried when blended makes a powder which in turn can flavor and color the mix without adding any moisture or changing the baking consistency
Sorry – missed that one! Great minds think alike. ;-)
I’m thinking, leave out the blueberries and add some cocoa. And for the frosting, remove the raspberries and add some cinnamon. Joila – chocolate pumpkin brownies w/ cinnamon frosting.
Angie, if you check my original recipe for pumpkin brownies with cinnamon frosting, it is exactly as you describe. I purposely made this differently