Chocolate Chip Pumpkin Bars
In light of fall and the seaonal pumpkin flavored items now in grocery stores I thought I'd post a pumpkin recipe for those with a sweet tooth. This is a great recipe I found and adapted. The macros are very reasonable and these are not loaded with sugar which I love.
Yield: 36 bars
In a medium bowl, combine egg, pumpkin, canola oil, and milk. Add pumpkin mixture to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.
Prep 20 mins Bake 350°F 25 mins
Nutrition facts: 83 calories, 4 g fat, 12 carbs and 2 WW+
Ingredients
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup xylitol
- 1/2 cup pecans or walnuts, finely chopped (optional)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs, slightly beaten
- 1 15 ounce can pumpkin
- 1/2 cup olive oil
- 1/4 cup almond milk
- 1/3 cup miniature semisweet chocolate pieces
- 2 tablespoons miniature semisweet chocolate pieces
Directions
Preheat the oven to 350 degrees F. Lightly coat a 15101-inch baking pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, granulated sugar, pecans (if using), baking powder, cinnamon, baking soda, and salt.In a medium bowl, combine egg, pumpkin, canola oil, and milk. Add pumpkin mixture to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.
