When it comes to packing snacks for your kids, you want something that’s not only delicious but also nutritious. I’m thrilled to share these Pumpkin Energy Bars that check all the boxes! They’re packed with fiber, protein, and just enough sweetness to feel like a treat. My own kids rave about them, and their classmates give these bars 5-star reviews. Plus, they freeze beautifully, making them a convenient grab-and-go option for busy school mornings. Let’s dive into the recipe!
Ingredients:
- 1 (15-ounce) can pumpkin puree
- 4 eggs, beaten
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- ¾ cup powdered milk
- ¾ cup ground unsalted almonds (or substitute with your favorite seeds/nuts)
- ½ cup flax seed meal
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ (18-ounce) package miniature semisweet chocolate chips (optional for a fun touch!)
How to Make Pumpkin Energy Bars:
- Preheat your oven to 350°F (175°C) and grease a large bar-cookie pan (or use parchment paper for easy removal).
- Mix wet ingredients: In a large bowl, stir together the pumpkin puree, beaten eggs, sugar, vegetable oil, and water until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole-wheat pastry flour, powdered milk, ground almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine the mixtures: Gradually add the dry ingredients into the pumpkin mixture, stirring until a smooth batter forms.
- Add chocolate chips (optional): Pour the batter into the prepared pan and sprinkle the miniature chocolate chips on top. If your kids love chocolate, you can also stir some into the batter.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and cut: Let the bars cool completely in the pan before cutting them into squares.
Helpful Tips:
- Freezing for convenience: Once the bars are completely cooled, place them flat in a freezer bag or separate with wax paper. Pull out a bar or two when packing lunches, and they’ll be thawed and ready to eat by snack time!
- Make it nut-free: If your child’s school is nut-free, swap the ground almonds for sunflower or pumpkin seeds, which add a similar crunch and nutritional value.
- Boost the sweetness naturally: If you’re looking to reduce sugar, try substituting some of the white sugar with honey or maple syrup. This can also give a rich, natural sweetness that complements the pumpkin spice flavors.
Substitutions and Variations:
- Nuts and Seeds: Not a fan of almonds? You can easily substitute with sunflower seeds, pumpkin seeds, or even chopped walnuts. These swaps add a fun twist while keeping the bars packed with protein.
- Flour options: Whole-wheat pastry flour gives the bars a nice texture, but you can substitute with regular whole wheat or even gluten-free flour if needed.
- Chocolate-free version: If you want to make these bars even healthier, skip the chocolate chips altogether. They’re still delicious without them, and your kids might not even miss the chocolate!
Frequently Asked Questions:
Can I make these bars gluten-free?
Absolutely! You can substitute the all-purpose flour and whole-wheat flour with a gluten-free flour blend. Just make sure it’s a blend that works for baking.
How can I make these bars vegan?
To make these vegan, you can swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water = 1 egg) and use a plant-based milk powder. Also, opt for a vegan-friendly chocolate chip brand.
Can I reduce the sugar in this recipe?
Yes, if you want to cut back on sugar, you can reduce the amount to 1 cup or replace some with a natural sweetener like honey or maple syrup.
Storage Instructions:
Once cooled, store these bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze them. They’ll keep for about 2 months in the freezer. Just grab a few as needed, and let them thaw in your kid’s lunchbox!
More Recipes You’ll Love:
These Pumpkin Energy Bars are sure to become a family favorite, offering a perfect balance of health and flavor. Try them out, and let me know what variations you come up with!
Print
Pumpkin Energy Bars: The Perfect Snack for School or Anytime!
- Total Time: 50 minutes
- Yield: 24 bars 1x
Description
Pumpkin Energy Bars are the perfect snack for busy school days! Packed with fiber, protein, and a hint of sweetness from chocolate chips, these bars are nutritious, kid-approved, and easy to freeze for later. They’re customizable, making them a versatile treat that’s both healthy and delicious!
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 eggs, beaten
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- ¾ cup powdered milk
- ¾ cup ground unsalted almonds (or any unsalted seeds/nuts)
- ½ cup flax seed meal
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ (18-ounce) package miniature semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a large bar-cookie pan.
- In a large bowl, stir together the pumpkin puree, beaten eggs, sugar, vegetable oil, and water until smooth.
- In a separate bowl, whisk together the all-purpose flour, whole-wheat pastry flour, powdered milk, ground almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
- Pour the batter into the prepared pan and sprinkle the miniature chocolate chips on top (or stir them into the batter).
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into bars.
Notes
- These bars freeze beautifully! Once cooled, freeze them flat or separate them with wax paper in a freezer bag.
- You can swap the almonds with any ground unsalted seeds or nuts to suit dietary needs or allergies.
- Stir chocolate chips into the batter for a more even distribution, or sprinkle them on top for a fun finishing touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 1/24 of recipe)
- Calories: 266
- Sugar: 18g
- Cholesterol: 32mg