Vegan Pumpkin Blondies

This is, in fact, a revisited recipe I fully intended to post, but in true Hebe style, completely forgot about. By the way, incase you didn’t know, Hebe is me, the girl behind ‘Burton’s Bakes’. Hi! Pronounced He-be, it’s a bit of a different name. One that people don’t tend to forget, or rather, they tend to remember more easily…I’ll admit, this has worked both to my advantage and my disadvantage in the past. A few years ago I (shamelessly) googled my name. Come on, I know you will have googled your own name at some point too, don’t lie. Anyhow, as it turns out, ‘Hebe’ is also the Greek name for the goddess of youth. So that means that I’m going to look youthful for the rest of my days, yessss? It would at least explain, in part, as to why I got ID’d for going to see a 15 rated movie when I was 18…Right?!


Anyway, enough about the oddity and origins of my name – I believe this recipe was in fact from last year?! At roughly the same time as I posted the recipe for my Fudgy Vegan Protein Brownie. And yes, you may notice that the recipes are ahem, fairly similar. Much like having no shame in having googled my name, I’ve no shame in this either. If something ain’t broke! There are subtle differences, such as no tofu an the discovery that you can in fact substitute the the tofu with yoghurt. And yes, this also works with the chocolate version. A plus point of the two recipes being fairly similar is that they can also be baked on top of each other…you see my thinking here..? If not, see the below images for explanation.


The images above show using homemade oat flour to this recipe, and the layered brownie-blondie image below shows using wholemeal flour. And then topped with marshmallows, attacked with a blowtorch and drizzled with homemade chocolate sauce. Yes, sometimes I do get a little carried away. Again, I have no shame in this. I am a 22 (and 10 months, nearly 23, help me) year old who plays with their food, and proud. Anyone else..?!


  • 45g vegan protein powder
  • 30g peanut flour
  • 25g oat or wholemeal flour (or GF alternative)
  • 2 tsp (6g) flaxseed powder
  • 5g coconut flour
  • 75ml milk
  • 120g canned pumpkin puree
  • 120g soya yoghurt*
  • 1 tsp baking powder
  • 2 tbsp granulated sweetener (such as this or this)
  • pinch salt
  • stevia drops or flavouring drops to taste


  1. Preheat the oven to 160C.
  2. Combine the dry ingredients together in  a bowl. Add in the wet ingredients and mix well until fully combined and smooth. Fold in the chocolate chunks.
  3. Scrape into a lined and greased baking dish. Bake for 25 minutes, cover with foil and bake for a further 20-25 minutes. Allow to cool fully before slicing.

  1. Wholemeal flour works best as the gluten aids the binding, but oat does work, too – the blondies just need to sit a little longer once cooled to firm up a touch more. To make homemade oat flour, simply chuck oats in a food processor and process until finely ground. Or, read here about where I get superfine oat flour from without the price tag.
  2. Soya yoghurt can be substituted for greek yoghurt.
  3. The milk I used was almond, but any would work.
  4. Canned pumpkin can be found in the US section of Tesco and Saimsbury’s, as well as online. If you can’t find any, steamed and pureed butternut squash or sweet potato is the best alternative.



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