1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a food processor or blender, blend chickpeas, pumpkin, maple syrup, almond butter, egg, and vanilla until completely smooth. Scrape down sides as needed. Add 1–2 tbsp reserved chickpea liquid (aquafaba) if too thick.
3. Transfer mixture to a bowl. Stir in baking powder, cinnamon, nutmeg, ginger, and salt. Fold in chocolate chips if using.
4. Pour batter into the pan and spread evenly.
5. Bake 25–28 minutes, until edges are golden and center is set (a toothpick should come out with moist crumbs).
6. Let cool completely before slicing—this helps them hold their shape and enhances the fudgy texture.

💡 Naturally gluten-free, refined sugar-free, and packed with plant-based protein!

✨ Why you’ll love it: A sneaky way to add legumes to dessert—kids won’t guess the secret ingredient!

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 28 mins , Total Time : 40 mins , Servings : 12 blondies , Calories : 95 , Net Carbs: 12g , Fats: 4g , Protein: 3g