Ingredients:
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of cloves
pinch of cinnamon
1/2 cup pureed pumpkin
1 egg
3 tablespoons amber agave
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons canola (or vegetable) oil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of cloves
pinch of cinnamon
1/2 cup pureed pumpkin
1 egg
3 tablespoons amber agave
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons canola (or vegetable) oil
Directions:
Preheat oven to 325ºF. Spray an 8x8 baking dish with baking or cooking spray.
Mix the first 7 ingredients in a small bowl and set aside.
Mix the pumpkin, egg, agave, brown sugar, and vanilla in a larger bowl until smooth.
Pour half of dry mixture into pumpkin mixture and mix well.
Add Milk and mix well.
Add remaining dry mixture and mix well.
Add oil and mix well.
Pour into pan and spread evenly.
Bake for 20-24 minutes (mine took the full 24 minutes to be done).
Cool completely on a wire rack. Store in an airtight container.
This looks delicious! Great Post!
ReplyDeleteOh wow, they look very moist and yummy! Maybe I will try these and see if a cream cheese icing would work on top too. Kind of like my moms pumpkin bars.
ReplyDeleteI love pumpkin deserts, I bet this would be fantastic with some cream cheese icing to dip it in!
ReplyDelete