Clean Eating Pumpkin Streusel Bars

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A must-try for all you pumpkin fans out there!

Our clean-eating pumpkin steusel bars are made using clean ingredients but taste incredibly indulgent.

Do you have a holiday get-together coming up? If you’re responsible for bringing the dessert, we have the perfect recipe for you! These delectable, clean eating pumpkin streusel bars are sure to be a showstopper! Be sure to make a few copies of this recipe beforehand, because the other guests are definitely going to ask for it!

A Combination of Your Favorite Pumpkin Desserts

These delectable bars are made with clean ingredients you can feel good about.

This ultra moist and rich pumpkin recipe is a cross between pumpkin cake and pumpkin pie, and it tastes a-m-a-z-i-n-g-l-y good. The soft and moist bar is reminiscent of pumpkin pie, while the delightfully crumbly, streusel topping will remind you of the coffee cake that grandma used to make! Speaking of coffee cake, you can enjoy this delectable recipe with a cup of coffee, glass of milk, or even a scoop of vanilla ice cream!

You can also add some minced pecans to the streusel. This will give the bars a crunchier topping and add some heart-healthy fats to the dessert, too!

Clean-Eating Ingredients for Low-Calorie Treat

Our moist and flavorful pumpkin streusel bars are the perfect holiday treat!

We love creating healthier versions of otherwise unhealthy foods. We try to use natural ingredients any time we can. Not only is doing so better for your health, but it honestly just makes the finished product taste better too!

This clean-eating recipe is made without any refined sugar or white flour and is the perfect seasonal or holiday dessert. While coconut palm sugar still contains about the same amount of calories as white sugar, it is closer to its natural form. The same goes for unrefined flour. Whole wheat flour tastes just as good as other versions, but is better for you and easier for your body to digest! 

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Clean Eating Pumpkin Streusel Bars

This delectable treat is super moist and rich in flavors and will be kind to your waistline.
Yield 38 people
Serving Size 1 bar
Course Dessert
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 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

Streusel

  • 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

Instructions

  • 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.

Streusel

  • 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.

Nutrition Information

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
Keywords Holiday, Kid-Friendly, Thanksgiving, Vegetarian

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Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. What’d you think of this dessert? Share it with us in the comments section!

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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15 Comments

    1. 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.

    1. 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.

  1. 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?

    1. 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.

  2. 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!!!

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

  3. 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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