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Pumpkin Bars with Maple Browned Butter Icing

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We all need something sweet every once in a while  Everything in moderation, right? 

Pumpkin Bars with Maple Browned Butter Frosting | Lauren Kelly Nutrition

 

The smell of pumpkin makes me happy.  Especially when it’s baking in my oven with cinnamon and sugar.  And thank goodness my kids love pumpkin too.  I would have to find a way to convert them otherwise.

I love October.  It’s my favorite month.  I love the crisp air, colorful leaves, sweaters and boots, and pumpkins.  Two of my kids are born in October (get this, even on the SAME day 2 years apart!) so I love making delicious, seasonal treats for them (and me) and these were a huge hit.  I am not a crazy person.  I like treats and desserts, I just try to lighten them up when I can.  These pumpkin bars are an example of just that.  They still have sugar in them, but they are made healthier.

Pumpkin Bars with Maple Browned Butter Frosting | Lauren Kelly Nutrition

Pumpkin Bars with Maple Browned Butter Icing

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Servings: 16 bars
Author: Lauren Kelly

Ingredients

Bars:

  • 3 eggs
  • 1/2 cup unrefined sugar
  • 1/2 cup 100% maple syrup
  • 1 cup unsweetened applesauce
  • 1 15 ounce can of pumpkin puree not pumpkin pie filling
  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin seasoning blend of nutmeg, cinnamon, allspice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda

Icing:

  • 1/4 cup butter melted
  • 1 cup powdered sugar
  • 2 tablespoons milk I used almond milk
  • 2 tablespoons 100% maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 9 x 13 pan with cooking spray or butter.
  • On low speed, beat eggs with an electric mixer until fluffy. Add sugar, maple syrup, applesauce and pumpkin.Continue to beat for 3-4 minutes until thoroughly mixed.
  • In a small bowl, mix together flour, cinnamon, pumpkin seasoning, baking powder and baking soda.
  • Add flour mixture to pumpkin mixture and beat for a minute until combined. Be careful not to over mix.
  • Bake in preheated oven for 30-35 minutes until toothpick placed in the center comes out clean.
  • While bars are cooking, cook butter in large saucepan over medium heat until browned, about 15-20 minutes, making sure to stir occasionally.
  • Remove from heat and add the remaining ingredients while continuing to stir to avoid clumps.
  • Allow bars to cool completely before icing. Store in an airtight container for 3-4 days.

Nutrition

Serving: 1g
Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

These actually freeze very well too, even with the icing on them.  I’ve made these several times and rarely have leftovers, but I wanted to save a few for the weekend so I figured I’d see how they would do if I froze them.  They came out great.  Just as delicious as when I first made them.  Next time I will save some more icing to speed some on top right before eating again.

Pumpkin Bars with Maple Browned Butter Icing | Lauren Kelly NutritionI hope you enjoy these as much as we do! Make sure you cut them immediately into 16 pieces for accurate portions.  They are addictive!

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Comments

  8. foodwanderings

    Believe it or not I haven’t even begun cooking with pumpkin yet. I usually make savory but maybe this recipe will inspire me to go the sweet route?! 😛

    Reply

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