Clean Eating Pumpkin Streusel Bars

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When a special dessert is called for, make it Clean Eating Pumpkin Streusel Bars! This ultra moist and rich pumpkin bar recipe is a cross between pumpkin cake and pumpkin pie, and it tastes a-m-a-z-i-n-g-l-y good. This clean-eating recipe is made without any refined sugar or white flour and is the perfect seasonal or holiday dessert. Feel free to add some minced pecans to the streusel for a crunchier topping.

You might also like to try:
Pumpkin Cheesecake
Pumpkin Spice Bread 

Clean Eating Pumpkin Streusel Bars

This delectable treat is super moist and rich in flavors and will be kind to your waistline.
Course: Dessert
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Thanksgiving, Vegetarian
Servings: 38 people
Calories: 150kcal
Author: SkinnyMs.


  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups coconut palm sugar I used blonde coconut palm sugar
  • 4 eggs
  • 1 cup canola oil
  • 15 ounces pumpkin puree can
  • 1 teaspoon pure vanilla extract


  • 3/4 cup flour I used white whole-wheat flour
  • 1/2 cup coconut palm sugar I used blonde coconut palm sugar, optional sucanat
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil melted, optional pure unsalted butter


  • Preheat oven to 350 degrees.
  • Whisk together the first 6 ingredients in a medium bowl, set aside. Add sugar, eggs, oil, pumpkin and vanilla to a large mixing bowl, beat with an electric mixer on medium speed until light. Add dry ingredients to pumpkin mixture and continue mixing just until combined.


  • Add all ingredients to a small bowl, using hands or a fork, mix until well combined. (Add 1/2 cup minced pecans to streusel if desired. This option is not calculated in the nutritional data).
  • Pour batter into a greased 9" x 13" baking pan. Sprinkle streusel evenly over batter. Bake 30 minutes or until a cake tester is inserted in the middle and comes out clean.
  • Allow to cool to room temperature before cutting into 32 squares.


Serving: 1bar | Calories: 150kcal | Carbohydrates: 18.6g | Protein: 1.6g | Fat: 7.9g | Saturated Fat: 1.9g | Cholesterol: 22mg | Sodium: 83mg | Fiber: 0.6g
SmartPoints (Freestyle): 5

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15 Comments on "Clean Eating Pumpkin Streusel Bars"

  1. Mary  November 22, 2013

    What is another option for Coconut Palm Sugar? SPLENDA? Same ratio amt?

    • GaleCompton  November 22, 2013

      Mary, We don't use or recommend splenda. As an alternative, I would recommend Sucanat. If you are looking for a ratio for splenda, measure coconut palm sugar the same as regular sugar.

  2. Betty Madden Hopkins  December 1, 2013

    What about Stevia in the Raw?

    • Skinny Ms.  December 21, 2015

      Betty, Yes, stevia in the raw will work in place of all of the coconut sugar in this recipe, but, as you probably know, much less stevia should be used in place of the coconut sugar. Keep in mind that many people think that stevia has a bitter aftertaste.

  3. Lisa  September 6, 2014

    I am trying to eat clean, but I am also diabetic, so sugar is a no-no. I have been substituting splenda (sucralose) for any sugar. I would love to get away from using the splenda as well. What can you recommend?

    • SkinnyMs  September 8, 2014

      Lisa, Stevia would be a good alternative for you. Please check with your doctor if that's okay before using.

  4. jmw  September 18, 2014

    If you really want to eat CLEAN you should ditch the canola oil! GMO seed oils are not healthy for you!

    • svenlovesflo  October 16, 2014

      jmw…my thoughts exactly

    • Bev  October 3, 2016

      no kidding! I’ve been avoiding GMO foods and hydrogenated oils for a long time!
      I’ve baked successfully using about half butter and a liquid oil, or just coconut oil.
      I also like to substitute applesauce for half the oil in a lot of recipes.
      I’d rather keep natural sugar and not be bothering with expensive or hard-to-find substitutes.
      If you replace half your oil with applesauce you get a lot of sweetness and can use a lot less sugar.

      • Kym Votruba  October 4, 2016

        We agree!

  5. jmj  November 21, 2014

    I made this using extra virgin olive oil, whole wheat flour and just regular coconut sugar. It turned out AMAZING!!! I am on a weight loss challenge with a team and I made this for one of our lunch get-togethers. We could not believe that this was healthy with how good it tasted!!! There was some left over after our lunch and my kids inhaled it and complained when it was all gone. It was seriously so yummy and moist. Thank you so much for the recipe!!!

    • SkinnyMs  November 21, 2014

      jmj, You're welcome!!

    • Bev  October 3, 2016

      that sounds like great improvements! the basic recipe sounds really good and I’m looking forward to trying it – with my own tweaks!

      • Kym Votruba  October 4, 2016

        We’re glad you like it, Bev. Please let us know how yours turn out!

  6. Jan Beames Hunter  December 3, 2014

    made this today i used raw sugar only half amount of sugar added extra ginger also used jap cooked pumpkin it turned out fantastic


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