Anti-Inflammatory Libby's Pumpkin Bars

The Anti-Inflammatory Libby’s Pumpkin Bars have a soft, moist, and lightly sweet flavor with warm pumpkin-spice notes. We prepare these tender pumpkin bars with whole-wheat flour, eggs, maple syrup, olive oil, Greek yogurt, cinnamon, ginger, turmeric, nutmeg, Libby’s pumpkin puree,cloves, and walnuts. These pumpkin bars have about 175 calories and 22 g of net carbs. The Anti-Inflammatory Libby’s Pumpkin Bars are perfect for breakfast, snacks, afternoon tea, fall gatherings, and healthier dessert options. You can serve these pumpkin bars with Greek yogurt, fresh berries, apple slices, pumpkin seeds, almond butter, or herbal tea.

STATS:

Course: Dessert, Snack, Breakfast
Calories: 175 kcal
Diet: Anti-Inflammatory
Prep Time: 15 minutes
Cuisine: American
Cook Time: 30 minutes
Portion Size: 1 bar
Cooking Mode: Baking
Total Servings: 12
Difficulty: Easy
Total Time: 45 minutes

TOOLS:

Vessel
Whisk
Pan
Baking paper
Spatula
Cooling rack

INGREDIENTS:

1 cup Libby’s pumpkin puree
1 cup flour
2 eggs
⅓ cup maple syrup
¼ cup olive oil
⅓ cup Greek yogurt
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. turmeric
¼ tsp. nutmeg
¼ tsp. ground cloves
1 tsp. baking powder
¼ tsp. salt
⅓ cup chopped walnuts
½ tsp. baking soda

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

LIBBY’S PUMPKIN PUREE:

Use 100% pumpkin puree to provide a smooth pumpkin flavor and moist texture. As another option, use any unsweetened pumpkin puree.

WHOLE-WHEAT FLOUR:

To add fiber and a substantial texture, utilize whole-wheat flour. As a substitute, use white whole-wheat flour or 1:1 gluten-free flour.

MAPLE SYRUP:

Use maple syrup to provide natural sweetness. As another choice, use honey.

OLIVE OIL:

Use olive oil to provide moisture and healthy fats. As a substitute, use avocado oil.

GREEK YOGURT:

Use Greek yogurt to keep the pumpkin bars soft and moist. As another option, use unsweetened dairy-free yogurt.

CINNAMON:

Use cinnamon to provide warm and sweet spice flavor. The amount can be changed to suit your preferences.

GINGER:

Use ground ginger for a warm and slightly spicy flavor. As another option, use fresh grated ginger.

TURMERIC:

Use turmeric for its earthy flavor and anti-inflammatory-friendly ingredients. You could include a little pinch of black pepper.

WALNUTS:

Use walnuts to provide crunch and healthy fats. As another option, use pecans or pumpkin seeds.

INSTRUCTIONS:

We warm the oven to 175° Celcius and coat a pan with baking paper.
Stir the vanilla, pumpkin puree, Greek yogurt, eggs, olive oil, and maple syrup till smooth.
Whisk the salt, whole-wheat flour, baking soda, cinnamon, baking powder, ginger, cloves, turmeric, and nutmeg in a different dish.
Carefully include the dry mixture in the pumpkin mixture and whisk till just blended.
Mix in the chopped walnuts and distribute the batter uniformly into the pan.
Bake for approximately twenty-eight minutes.
Cool the pumpkin bars for only fifteen minutes and then put them on a wire rack.
Make twelve bars by slicing and then serve.

TIPS:

Avoid baking the pumpkin bars for an extra time.
Fully cool and then make slices.
Include pumpkin seeds or walnuts for additional crunch.

SERVING SUGGESTIONS:

BREAKFAST & SNACKS:

Greek Yogurt
Fresh Berries
Apple Slices
Almond Butter
Pumpkin Seeds

BEVERAGES:

Herbal Tea
Cinnamon Tea

STORAGE INFORMATION:

FRIDGE:

Put the pumpkin bars in a closed box and refrigerate for nearly 5 days.

FREEZER:

Wrap the individual bars and store them for approximately 2 to 3 months.

FAQs:

Will we prepare these pumpkin bars without gluten?

Yes, you can swap out whole-wheat flour with a 1:1 gluten-free baking flour.

May we prepare these pumpkin bars dairy-free?

Yes, you can use unsweetened non-dairy yogurt as another choice for Greek yogurt.

Could we include the chocolate chips?

Yes, you can use a little quantity of dark chocolate chips for additional flavor.

NUTRITIONAL FACTS:

Calories: 175 kcal

Sodium: 145 mg

Net Carbs: 22 g

Fiber: 3 g

Sugar: 9 g

Fats: 8 g

Proteins: 5 g

Total Carbs: 25 g