HEALTHY PUMPKIN RAISIN BARS
Make and share this Healthy Pumpkin Raisin Bars recipe from Food.com.
Provided by Andrea P.
Categories Dessert
Time 35m
Yield 2 pieces each, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
- Topping:.
- In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside.
- Bars:.
- In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside.
- In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins.
- Pour batter evenly into the pan. Sprinkle evenly with the topping.
- Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove pan from oven to a wire rack. Cool completely and cut into bars.
PUMPKIN-RAISIN BARS
They'll never guess the surprise ingredient in these sweet and spicy Pumpkin Raisin Bars. (Psst, we'll tell you: It's wheat bran high-fiber cereal.)
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat eggs in small bowl. Stir in cereal; let stand 5 min.
- Combine flour, baking powder and pumpkin pie spice. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add cereal mixture and pumpkin; mix well. Stir in flour mixture and raisins until blended. Pour into 9-inch square pan sprayed with cooking spray.
- Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PUMPKIN-OATMEAL BARS
Pumpkin sweets are popular at the holidays but really are yummy all year round! Try these pumpkin-oatmeal bars for a delicious mix between pumpkin bread and chewy oatmeal bars!
Provided by Kate
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
- Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
- Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
- Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 34.8 g, Cholesterol 16.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 128.9 mg, Sugar 16.5 g
PUMPKIN-RAISIN BARS
Steps:
- Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
- Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.
PUMPKIN RAISIN BARS
I havent tried these yet. This recipe seems to be simple enough. I got this recipe out of a magazine years ago.I think it is a pillsbury recipe.
Provided by chef FIFI
Categories Breakfast
Time 40m
Yield 48 bars
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
- Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
- Stir in nuts and raisins with a spoon.
- Pour mixture into a greased 15x10x1 baking pan.
- Bake for 25-30 minutes or until done.
- Let cool.
- To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
- Frost bars when they have completely cooled.
- Once bars have been frosted keep refridgerated.
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- Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
- In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth.
- In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
- Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips overtop, if desired.
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- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily.
- In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs and vanilla. Beat with a hand mixer at medium speed, until smooth.
- In another bowl, stir together the almond flour, Besti, baking powder, pumpkin pie spice, and salt.
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- Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan.
- Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
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