I can’t believe I haven’t shared these Pumpkin Bars with you guys already. I really thought I did. Anyway, I told my son I might try to make these for him today since it had been so long, and I got a “mom, pretty pretty please make the pumpkin bars!” I forgot just how much he LOVES these things! (OK, I love them, too)
These pumpkin bars are not only yummy but they are also full of protein, good fats and lots of fiber. They make for a great snack!
.jpg "My Son’s Favorite Snack…Pumpkin Bars!")
We wanted to make these bars a little more portable so we cooked them in muffin tins. If you do the same, be sure to cook them for only 25-30 minutes.
As he sat there eating the pumpkin bars, he actually said “Mmmmm, I’ve got 7 more to go”. While he didn’t eat them all, well in one sitting, this snack really is his ALL time favorite!!
.jpg "My Son’s Favorite Snack…Pumpkin Bars!")
.jpg "My Son’s Favorite Snack…Pumpkin Bars!")
My friend and co-worker Stephanie Finn took this picture recently of her favorite pregnancy snack, even though she had the baby last spring. I think she still likes them….
.jpg "My Son’s Favorite Snack…Pumpkin Bars!")
- 1 cup pumpkin puree
- 1/2 cup smooth almond butter
- 1/3 cup coconut palm sugar
- 1 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 eggs
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- handful of chopped walnuts, optional
- Preheat oven to 350 degrees.
- Grease a large baking dish.
- In a large bowl, mix together all ingredients (but walnuts) until well blended and smooth.
- Pour mixture into prepared baking dish.
- Bake for 35-40 minutes or until a toothpick is inserted in the middle comes out clean.
- Allow to cool for about 30 minutes.
- If you bake them in cupcake holders, then cook them for only 25-30 minutes.