It was about a week or two ago, when my news-feed, Pinterest page, and Blog-roll all started to be inundated with pumpkin and soup recipes, I was a little reluctant to jump on board! Heck, it was still in the 90’s and technically still summer!! With the weather finally cooling down into the 70’s and dropping down into the low 50’s at night, I can finally start to embrace the fact that fall is right around the corner. I’ve switched over to my dark nail polish and have an appointment scheduled for my hair to get darkened. As long as the cool weather stays, I’ll be able to fully embrace the season change.
Now that I’ve quit being stubborn and accepted that fact that Fall is almost here, I thought I’d join in the fun and share one of many pumpkin recipes. Get excited there’s more to come 🙂
This is my lightened up version of the classic pumpkin bars. You know, those super moist and delicious pumpkin cake with cream cheese frosting! This is a healthier version, with the same about sweet pumpkin-y goodness, just less sugar and fat than the original.
With just a little tweaking, the bars turned out perfect!
If you’re thinking, “Hey wait a minute, there’s no cream cheese frosting…”. To be honest, I was completely set on making the frosting, buttt I actually forgot to put the cream cheese in the fridge after the store, and having sat out over night, I opted out of taking the chance and using it in the recipe. Ooops!
Improvising, I topped them with flax before sending them off into the oven, and couldn’t have been more pleased! Sometimes mistakes end up turning into something even better 🙂
Without the cream cheese frosting these pumpkin bars make a super healthy breakfast or snack choice! Actually the accompany any meal quite perfectly!
With only 102 calories and 2g of fat, compared to the 188 calorie and 10g fat original (and that’s without the frosting!!!!) these rather large slices should be you’re go to fall baked good!
So, go get in the fall mood and bake up this healthy fall treat!
- 1/4 cup + 2 Tbsp Truvia Baking Blend
- 1/3 cup Brown Sugar
- 3/4 cup Trader Joe's Pumpkin Greek Yogurt vanilla will work also
- 1/4 cup canola oil or other cooking oil I use avocado oil
- 1 16 oz can Pumpkin
- 2 Eggs
- 1/3 cup Egg Whites
- 2 cups Whole Wheat Pastry Flour
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1/4 tsp cloves ground
Preheat the oven to 350 F.
In a large mixing bowl, blend sugars, yogurt, oil, pumpkin, eggs and egg whites until smooth.
In another large bowl, place the dry ingredients. (Remember to carefully measure or weight out the dry ingredients for more consistent product!)
Slowly incorporate the dry ingredients into the bowl with wet ingredients. Spread the batter into a jelly-roll plan sprayed with non-stick spray.
Bake for approximately 30-35 minutes. Test to make sure by sticking a toothpick in the middle. It should come out clean.
P.S. I highly recommend not skipping out of the flax!! The added texture really enhances the overall bar! Anddd you can’t help but love the extra bonus of those omega-3’s 🙂
**This post is not sponsored. These are the products I use and recommend. All opinions are my own.