5 from 57 votes
Vegan Gluten-free Pumpkin Bars Grainfree
These vegan, gluten-free pumpkin bars combine almond and coconut flours with pumpkin puree and warming pumpkin pie spices for a dense, moist treat. A crumbly streusel topping adds a sweet cinnamon finish that contrasts with the tender interior. Made without grains or refined sugars, the bars are suitable for grain-free diets and offer a subtle sweetness from maple syrup and coconut sugar. Cooling and chilling before serving helps the bars set and slice cleanly, making them a great snack or dessert option during fall.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
8
Calories:
166 kcal
Course:
Dessert
Cuisine:
American, Vegan, gluten-free
Ingredients
Wet:
- 1/4 cup maple syrup
- 2 tbsp coconut sugar optional, or other sugar for sweeter
- 1 cup pumpkin puree
- 1 tsp vinegar
- 1/2 tsp vanilla extract
- 1 tbsp flax seed meal
Dry:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp potato starch or other starch such as tapioca or corn
- 2 to 3 tsp pumpkin pie spice
- 1.5 tsp baking powder
- 1/4 tsp salt
Streusel:
- 2.5 tbsp brown sugar or use coconut sugar
- 3/4 tsp cinnamon
- 2 tbsp almond flour or a combination of almond and coconut flours
- 1/8 tsp salt
Instructions
- Line a loaf pan (9 by 5 inch. Keep some parchment hanging over the side so that you can pick the baked bars out of the pan without overturning). Preheat the oven to 350 deg F ((180 C).Mix all the ingredients under wet until well combined.
- Mix the dry ingredients in a bowl and add to the wet, Combine to make a thick batter.
- Drop the batter into a parchment lined loaf pan and even it out using a spatula.
- Mix the streusel ingredients. Add about 1 tsp or so maple syrup, or almond butter or pumpkin puree to moisten it to make crumbs if the brown sugar isn't moist enough.
- Spread on top. Bake for 30 to 35 mins.
- Cool for 10 mins in the pan. Then remove from the pan by lifting up the hanging parchment, cool completely, slice and chill for an hour or so before serving.
Cup of Yum
Notes
- Sweet potato or butternut squash puree can replace pumpkin for variation.
- For a nut-free version, try a pie crust with pumpkin filling instead of almond-based bars.
- Chill the bars for about an hour before slicing to achieve clean cuts and firmer texture.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
121mg
(5%)
Potassium
195mg
(4%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
4765IU
(95%)
Vitamin C
1.3mg
(1%)
Calcium
101mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 121mg | 5% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.