In case you have yet to get your pumpkin fill I have a pumpkin recipe just for you. Last month I made some pumpkin bars to take to class mainly because I had leftover pumpkin that I needed to use up. I wanted to make them health*ier* so I used white whole wheat flour and coconut oil in place of any butter. Well, they came out amazing. And don’t just take my word for it – my classmates agreed too. So of course I had to share the recipe. Check it out below!
Ingredients:
2 cups of white whole wheat flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking soda
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2/3 cup of coconut oil (melted)
1 cup of brown sugar
1 tablespoon of cinnamon + 1 teaspoon of nutmeg + fill the rest of a 1/4 cup with brown sugar
1 cup of canned pumpkin (I used Libby’s found at Walmart)
3 tsp of sweetened almond milk (you can also use water)
1.5 cups of dark chocolate chunks, cinnamon chips, and white chocolate chips (about 1/2 cup of each)
Directions:
Preheat oven to 350 degrees.
Spray a 9×13 inch pan with PAM (or a coconut oil spray if you have it – it’s not necessary though)
In a medium bowl, mix the flour, pumpkin pie spice, baking soda, and salt.
In a separate large bowl, combine the pumpkin, oil, sugar, vanilla, and milk, until smooth.
Gradually mix in the dry ingredients until smooth.
Fold in the chocolate and cinnamon chips and then spread the batter out on the pan.
Bake for 25-30 minutes or until knife inserted in center comes out clean.
Let cool for at least 15 minutes before serving
Enjoy!
