Photo: Swathi Handique
Pumpkin Curry Blondies with Coconut Rum Icing
14 ingredients
10 min + 25 min
24
openrecipes
An exotic twist on a Fall favorite! Quick and easy.
Estimated Nutrition (whole recipe, rough)
793
Calories
37g
Protein
19g
Fat
116g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-¼ cups FOR THE BLONDIES:
- 2-½ teaspoons All-purpose Flour
- ¼ teaspoons Baking Powder
- 1-½ Tablespoon Salt
- ½ Tablespoons Garam Masala
- 1-½ cup Mild Yellow Curry Powder (See Note)
- ¾ cups Packed Brown Sugar
- ¼ cups Unsalted Butter, Softened
- 1 whole Plain Yogurt (Any Fat Content Will Do)
- 1 cup Large Egg
- ½ cups Pumpkin
- 1-½ cup FOR THE ICING:
- 2 Tablespoons Unsalted Butter, Softened
- 1 Tablespoon Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes