Pin it Moist, warmly spiced pumpkin bars packed with protein—perfect for a healthy breakfast or post-workout snack.
I first tried these pumpkin muffin protein bars after a tough workout, and they were exactly what I needed for a tasty, energizing treat. They've quickly become a go-to in our kitchen, with everyone reaching for seconds.
Ingredients
- Wet Ingredients: 1 cup (240 g) canned pumpkin puré, 2 large eggs, 1/3 cup (80 ml) maple syrup (or honey), 1/4 cup (60 ml) unsweetened almond milk, 1/4 cup (60 ml) melted coconut oil (or light olive oil), 1 tsp vanilla extract
- Dry Ingredients: 1 1/2 cups (150 g) rolled oats (certified gluten-free if needed), 1 cup (120 g) vanilla protein powder, 1/2 cup (60 g) almond flour, 1/3 cup (40 g) brown sugar or coconut sugar, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp fine sea salt
- Optional Add-Ins: 1/3 cup (50 g) chopped walnuts or pecans, 1/3 cup (60 g) mini chocolate chips
Instructions
- Prepare Pan and Oven:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Wet Ingredients:
- In a large bowl, whisk together pumpkin puré, eggs, maple syrup, almond milk, coconut oil, and vanilla extract until smooth.
- Dry Ingredients:
- In a separate bowl, combine oats, protein powder, almond flour, sugar, spices, baking powder, baking soda, and salt. Mix well.
- Combine:
- Add dry ingredients to wet mixture and stir until just combined. Fold in nuts and/or chocolate chips if using.
- Bake:
- Spread batter evenly in prepared pan. Bake for 22–26 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool and Cut:
- Cool completely in pan on a wire rack. Lift out using parchment and cut into 12 bars.
Pin it My family loves these bars with a cup of morning coffee, and even my picky eater has asked for them as an after-school snack. They disappear fast at gatherings!
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 8x8-inch baking pan, parchment paper, spatula, wire rack
Allergen Information
Contains eggs, tree nuts (almond flour, optional walnuts/pecans), and may contain milk/soy depending on protein powder and chocolate chips. Use allergen-free alternatives as needed and always double-check ingredient labels.
Nutritional Information
Per serving: Calories: 155, Total Fat: 7 g, Carbohydrates: 14 g, Protein: 9 g
Pin it Give these pumpkin muffin protein bars a try this week for meal prep or an energizing snack. Their flavor only improves the next day!
Recipe FAQs
- → What makes these bars high in protein?
Vanilla protein powder and eggs boost the protein content, making these bars a satisfying, energizing option.
- → Can I make these bars vegan?
Use flax eggs and plant-based protein powder to enjoy a vegan-friendly version of these bars.
- → What spices add flavor to the bars?
Cinnamon, nutmeg, ginger, and cloves create a comforting warmth and depth in every bite.
- → How should I store these bars?
Keep bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- → Can I customize with add-ins?
Yes, chopped nuts or mini chocolate chips can be folded in for extra texture and taste variety.
- → Are these bars gluten-free?
Use certified gluten-free oats to ensure the bars are suitable for gluten-free diets.