Paleo Pumpkin Bars – Easy, Delicious Fall Treats

Hey y’all! If you’re looking for a scrumptious, fall-inspired treat that fits your Paleo diet, you’re in the right place. These Paleo Pumpkin Bars are moist, flavorful, and perfect for any occasion, from cozy family gatherings to festive fall parties. Let’s get cooking!

Why You’ll Love This Recipe

• These bars are completely gluten-free, making them a great option for those with dietary restrictions.
• They are naturally sweetened with maple syrup, creating a rich flavor that’s hard to resist.
• Easy to make with simple ingredients you likely already have in your pantry.
• Perfectly spiced with cinnamon and nutmeg, giving them that classic fall flavor.
• Great for meal prep and snacks on-the-go.

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In another bowl, mix the coconut flour, baking soda, salt, cinnamon, and nutmeg.

Step 4: Combine and Pour

Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Pour the batter into the prepared baking pan.

Step 5: Bake

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing into bars.

Notes

• For an extra touch, sprinkle some chopped nuts on top before baking. For more tips on baking with coconut flour, check out this guide.
• Ensure your almond butter is well-stirred to avoid any oily separation.

Variations

• Chocolate Chip: Stir in 1/2 cup of dark chocolate chips into the batter for a sweeter treat.
• Nutty Delight: Add 1/4 cup of chopped pecans or walnuts for added crunch.
• Coconut Craze: Mix in 1/4 cup of shredded coconut for a tropical twist.

Required Equipment

• 8×8 inch baking pan
• Mixing bowls
• Whisk
• Spatula

Storage Instructions

Store leftover bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. Thaw overnight in the fridge before serving.

Suggested Pairings

These bars are delightful with a cup of coffee or tea. For a decadent dessert, serve with a dollop of coconut whipped cream.

Pro Tips

• Use room temperature eggs for better emulsification. Learn more about why this matters from this article.
• Let the bars cool completely before cutting to ensure clean slices.
• Double the recipe for larger gatherings or meal prep for the week!

FAQ

Can I substitute almond butter with another nut butter?

Yes, you can use cashew or sunflower seed butter as an alternative.

Is it possible to make these bars vegan?

Certainly! Use flax eggs as a substitute for regular eggs.

What can I use instead of coconut flour?

You can try using almond flour, but you may need to adjust the quantity and liquid ratio.