Ingredients
- 1 1/2 cups pumpkin purée not pumpkin pie filling
- 3/4 cup egg whites about 6 egg whites
- 3 tablespoons pure maple syrup plus more, for drizzling
- 1 teaspoon pure vanilla extract
- 1/4 cup vanilla protein powder
- 1/2 cup Truvia
- 1 tablespoon + 2 teaspoons pumpkin pie spice
- 1 cup quick-cooking oats
- 1/3 cup pecans chopped
Instructions
- Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, stir together the pumpkin purée, egg whites, maple syrup, and vanilla extract
- In a medium bowl, stir together the protein powder, Truvia, and pumpkin pie spice.
- Add this to the pumpkin mixture along with the quick-cooking oats. Stir until well combined.
- Pour the batter into the prepared pan and smooth the top out evenly. Sprinkle with chopped pecans and drizzle with maple syrup.
- Bake until the center feels set and pulls away from the sides, about 35-40 minutes.
- Let cool completely at room temperature, slice into bars, and serve.