Don’t leave the house without breakfast! These Paleo Pumpkin Cake Bars are a delicious grab-and-go treat but also make a great dessert.
Last week, I made the terrible mistake of leaving the house twice without breakfast, hoping that the sugary latte I picked up on my way to work would suffice. You see, I’m not one of those people who can skip breakfast and smile through the morning, much less be productive. For me, not eating is a recipe for disaster.
Well, needless to say, the liquid caffeine and sugar bomb only made things worse. After an hour, I had the jitters and a rumbling stomach, angrily begging for some sustenance. And no, I wasn’t about to make things worse by heading to the vending machine. Instead, I prayed lunchtime would come quickly and swore to never again skip that very important first meal of the day.
When it comes to breakfast, I don’t need large quantities of food. I just need something that is wholesome, satisfying, and delicious. On weekends, I’ll make myself a hearty wrap with scrambled tofu, mushrooms, and spinach, but weekdays should be all about ease. I want something simple (and usually sweet) that I can grab on my way out the door. These pumpkin cake bars sure do the trick!
Made with fiber-rich pumpkin purée, almond meal, and coconut flour, these tasty bars are Paleo-friendly and so delicious you could even serve them for dessert. They have a moist, tender crumb and are infused with the scent of fall, thanks to the addition of a dash of cinnamon and pumpkin pie spice. Plus, you’ll only need one bowl to make them. I made a batch on Sunday, which took care of breakfast for the rest of the week. If, like me, you’re looking for a perfect grab-and-go breakfast treat, this is a recipe you’ll definitely want to try.
Jazz up your bars
Pumpkin and pecans are like peas and carrots—they pair beautifully! Stir in a handful of pecans to add an irresistible crunch to these tasty bars, or opt for walnuts, hazelnuts, macadamia nuts, or almonds. Pepitas or sunflower seeds would work well, too. And speaking about seeds—for added fiber, you can also consider adding in a few tablespoons of flaxseed.
Chocolate is another excellent pairing with pumpkin. Add in a handful of chopped dark chocolate from a quality bar (at least 70% cocoa solids) or unsweetened dark chocolate chips. You can also drizzle the bars with melted chocolate. Unsweetened dried fruit, such as cranberries, goji berries, or cherries, will add a touch of tangy fruitiness to these bars.
How do I store leftovers?
Store your bars in an airtight container in the fridge for up to 5 days. You can also wrap them in plastic wrap, transfer them to a Ziploc bag, and freeze them for up to 3 months. The bars can be defrosted in the fridge, but they will also thaw quickly at room temperature.
Serving suggestions
If I have time to sit down for breakfast, I’ll likely be enjoying one of these bars with a creamy Chai Latte or a seasonal Pumpkin Spice Latte. As mentioned, these bars also make a great dessert. Serve them warm with a scoop of this delectable Coconut Milk Ice Cream With Rum And “Eggnog” or a drizzle of this thick and luscious Salted Caramel Sauce. Bear in mind that these two additions are not Paleo-friendly.
Ingredients
- 1/2 cup + 2 tablespoons pure canned pumpkin purée
- 3/4 cup coconut sugar packed
- 1 egg
- 1 egg yolk
- 1/2 tablespoon vanilla extract
- 3/4 cup + 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper, leaving a small overhang around the sides of the pan. This will make the bars easier to remove later.
- In a large bowl, using an electric hand mixer, beat the pumpkin purée and coconut sugar until well combined. Add in the egg, egg yolk, and vanilla extract and beat until smooth, scraping down the sides as necessary.
- Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice into the bowl and stir until smooth and well combined.
- Pour the batter into the prepared pan and let it stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
- Bake until the top is dark brown and a toothpick inserted in the center comes out clean, about 37-40 minutes.
- Let cool completely before slicing into bars.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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