Pumpkin Bars

Pumpkin Bars


What You’ll Need:



Pumpkin Bar Batter


  • 1 ½ Cups (180g) 100% whole grain unbleached wheat flour
  • ½ Cup (44g) almond flour
  • 1 Tbsp ground cinnamon
  • ½ Tsp. ground nutmeg
  • 1 Tsp baking powder
  • 1 Tsp baking soda,
  • ½ Cup (122g) unsweetened applesauce
  • 4 Large Eggs
  • 1 Tsp Olive Oil
  • 1 15-oz can pumpkin puree (425g)
  • 2 tbsp Splenda Brown Sugar (24g)
  • 1 Tsp vanilla Extract
  • 1/8 Cup (30ml) Sugar Free Maple Syrup
  • Baking Stevia or Truvia to Taste.


Cream Cheese Frosting



What to Do:

Step 1: Preheat oven to 350F

Step 2: Sift together the almond flour, wheat flour, baking powder, baking soda, cinnamon, nutmeg together.



Step 3: In a separate bowl mix together the eggs, applesauce, and oil.



Step 4: Add the syrup to the wet ingredients

Step 5: Add pumpkin to the wet ingredients and combine until smooth.

Step 6: Add brown sugar and vanilla to the bowl of wet ingredients.

Step 7: Combine wet and dry ingredients and mix until completely smooth.



Step 8: Try the batter at this point at add additional sweetener if needed until desired sweetness level ( I added a tbsp. of baking stevia I believe).

Step 9: Spray a 9 x 13 baking dish with cooking spray.

Step 10: Pour batter into baking dish, and use a spatula to spread batter until smooth.



Step 11:  Bake in the oven for 15-20 minutes or until toothpick inserted comes out clean.



Step 12: While the bars are baking, whip together all the ingredients for the frosting and keep in refrigerator until ready to use.

Step 13: Allow pumpkin bars to cool before frosting, otherwise the frosting will melt. Spread the frosting evenly over the cooled pumpkin bars
Store in refrigerator



Recipe Makes 24 Pumpkin Bars:

Macros for 1 serving with frosting = 3p/9c/3.5 fat with 1g of fiber = 80 calories


Breakfast, Dessert, Recipes