Almond Butter Pumpkin BarsGluten Free, Paleo, Vegan
Pumpkin season is officially here 🎃 What a better way to kick it off than with these Almond Butter Pumpkin Bars!!!
Growing up, my mom made the most amazing pumpkin bread every year (and still does!!), so I wanted to create a healthier version that is every bit as delicious.
These incredibly moist, melt in your mouth bars have the perfect pumpkin spice flavor made even more heavenly with the addition of almond butter. What more could an almond butter lover dream of?!
They are gluten free, vegan, and paleo friendly with no refined sugar, but you would never know! This easy pumpkin recipe will become one of your new fall favorites ;)
Prep Time: 10 minutes
Bake Time: 25 minutes
Makes: 8 bars
- 1/2 Tbsp Ground Flax Seed + 1 1/2 Tbsp Warm Water
- 1/4 Cup Almond Butter
- 1/3 Cup Pumpkin Puree (NOT pumpkin pie filling, and preferably organic)
- 3 Tbsp Coconut Sugar
- 2-3 Tbsp Maple Syrup
- 1.5 Tsp Vanilla
- 1 Cup Almond Flour
- 3/4 Tsp Pumpkin Pie Spice
- 1 Tsp Cinnamon
- 1/2 Tsp Baking Soda
- 1/8 Tsp Sea Salt
- Chopped Walnuts
- Chocolate Chips
Preheat oven to 350 F. Combine ground flax with water and set aside. Line bread loaf pan with parchment paper.
Combine remaining wet ingredients in a small mixing bowl then add flax egg. Mix in dry ingredients and any desired add-ins (they are divine with absolutely nothing added too!) to form a thick batter.
Pour batter into lined bread pan and place in oven for 25 minutes. Bars should be moist but cooked through. Cool and enjoy! Top with extra almond butter if desired ;)
Serving Size: 1 bar
Total Fat: 12g
Saturated Fat: 1g
Monounsaturated Fat: 9g
Added Sugar: 8g