After a round of pumpkin pancakes last week, there was a small container of leftover pureed orange sweetness staring at me in the fridge. Without eggs or milk, there’s always one place I know I can find a baking recipe that won’t disappoint – Mama Pea.
Sure enough, I clicked on her “Pumpkin Spice Bars” and started mixing! I decided to forgo the frosting – 1) for lack of ingredients and 2) “crunchy” was going to take place of “creamy & sweet”. Instead, I threw some cocoa & apple-blueberry granola into the mix. And voila! One of my favorite baking creations to date:
Granola-Topped Pumpkin Spice Bars
1 1/2 c Pureed Pumpkin
2 tbsp Canola Oil
1/3 c Water (or Non-dairy/Skim milk, if you have it on hand. I did not…)
1/2 c Brown Sugar (Light)
1/4 c Sugar
1 tsp Vanilla
1 1/4 c Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Cinnamon, Nutmeg & Ground Cloves (~1 tsp each)
Topping: Granola (I used Apple-blueberry, but any flavor would do the crunch-trick!), Cocoa powder
Preheat the oven to 350*. Using a mixer, cream the pumpkin, sugars, oil & water (milk) and vanilla. In another bowl, combine remaining ingredients (dry). Slowly add the dry to wet, stirring until mixed.
In an 8×8 baking pan (greased/PAM-ed), spread the batter and sprinkle with granola & cocoa. Bake for 30-34 minutes.
Try to be patient, let them cool ~5 minutes and then slice ‘em up!
Slowly bite into that soft cake-like pumpkin creation…
This batch may have only lasted a mere three days in our apartment.
They would be great to take to a Fall/Winter holiday party, or a healthier dessert option. Served warm with Vanilla Frozen Yogurt? Perfection.
I’ll be making Round 2 at home this weekend for the Fam, and I’m already excited about them.
What’s your favorite pumpkin dessert?