We made this for snack today since I had pumpkin in the freezer that needs to be used throughout the year and before next fall. :) It was amazingly moist, simple, delicious and easy/fast to make. Will certainly be making these again!
And for those that don't think cake is good for breakfast...these are basically pumpkin pancakes-whats the difference?
(taken from Google images)
Bumpkin Bars
2 eggs
1/2 cup real maple syrup
1/2 cup melted butter or coconut oil (I used salted butter)
1 cup pumpkin
1 1/3 cups flour (I used part spelt, but I am sure unbleached would work)
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 teaspoons baking soda
1 teaspoons baking powder
In a medium bowl, combine dry ingredients with a whisk. In a large mixing bowl, mix remaining ingredients until thoroughly combined. Add the wet ingredients to the dry ingredients and mix well to combine.
Pour into a greased 8x8 glass pan. Bake at 350 for approx 30 minutes, or until toothpick inserted in the middle comes out clean.
1/2 cup real maple syrup
1/2 cup melted butter or coconut oil (I used salted butter)
1 cup pumpkin
1 1/3 cups flour (I used part spelt, but I am sure unbleached would work)
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 teaspoons baking soda
1 teaspoons baking powder
In a medium bowl, combine dry ingredients with a whisk. In a large mixing bowl, mix remaining ingredients until thoroughly combined. Add the wet ingredients to the dry ingredients and mix well to combine.
Pour into a greased 8x8 glass pan. Bake at 350 for approx 30 minutes, or until toothpick inserted in the middle comes out clean.
Makes about 9 medium bars.
(adapted and copied from The Nourishing Apron)
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