Pumpkin Blondies are just what you need this fall. This recipe can be made very quickly in a blender, so it’s the perfect treat to make for busy days. Serve up for dessert or play date snacking. I added some extra nourishing ingredients like cinnamon (anti-inflammatory!), flax seeds and healthy fats to make this a real feel-good fall treat!
For our mamas, we have the perfect product to make these blondies lactation friendly! I love using Majka’s Organic Lactation Booster in this recipe. It adds the coziest hint of chai spice. Many of the other ingredients in this recipe are lactogenic foods that help with milk supply, making it the perfect new mom dessert! For the lactation edition of this recipe, use 2 tablespoons Majka Organic Lactation Booster, instead of 1 teaspoon of ginger.
Here’s a bit about why I love Majka-
Majka offers new mothers safe, innovative, effective supplements and snacks for lactation and postpartum well being. They believe in fueling motherhood from within with the highest quality bio-available ingredients to nourish mama as a whole so she can care for the ones she loves most. Founded by two struggling new moms who knew depleting their bodies in silence didn’t have to be the only way. Visit Majka here for motherhood education and shop here!
Yield: 8 x 8 pan of Blondies
Bake Time: 25 minutes
2 cups almond butter or tahini
1 teaspoon of ginger or 2 tablespoons of Majka Lactation Booster
1/2 cup pureed pumpkin
2 tablespoons flax seeds
1/4 cup +1 tablespoon water
2/3 cup 100% maple syrup
1 tsp baking soda
1/2 tsp Himalayan pink salt or sea salt
1 tsp cinnamon
Preheat oven to 350.
Line 8×8 baking pan with parchment paper.
Place all ingredients in a blender and blend for about 1 minute until mixture is well incorporated. Pour into prepared pan and bake for 25 mins.
Allow to cool and enjoy!
Keep in air tight container in fridge up to 5 days or freeze for up to 3 months.