Description

Moist and dense pumpkin caramel protein blondie bars. There were pumpkin spice baking chips in the batter and then topped with a sugar free caramel drizzle.

Scale

Ingredients

Bars

1 1/4 cup (155g) whole wheat flour
2 scoops (67g) Musclepharm cinnamon bun combat protein powder
1/4 cup granulated stevia in the raw
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. baking powder
1 cup (240g) canned pumpkin (not pie filling)
1/2 cup unsweetened almond milk
1 whole large egg
2 tbsp. (42g) organic light agave syrup*
2 tbsp. (42g) honey
1/4 cup (56g) coconut oil
1 tsp. caramel extract*
2 tbsp. (28g) pumpkin spice baking chips

Caramel Sauce

2 tbsp. confectioners powdered xylitol sweetener*
2 tbsp. sugar free maple syrup*
1/4 tsp. caramel extract*

Instructions

Preheat oven to 350F. Mix whole wheat flour, protein powder, stevia, baking powder, cinnamon, and pumpkin pie spice in a medium bowl.
In a separate large bowl mix pumpkin, almond milk, egg, agave, honey, and caramel extract.
Heat coconut oil in the microwave for about 30-45 seconds or until melted. Add coconut oil to wet ingredients and mix well.
Add dry ingredients to wet slowly while continuously mixing. Make sure batter is mixed well, but be careful not to over mix. Fold in pumpkin spice chips.
Pour into a 9×9 baking dish. Bake for 25 minutes or until a knife comes out clean. Let bars completely cool for about 30-45 minutes.
Mix powdered xylitol, sugar free maple syrup and caramel extract. Drizzle caramel sauce over blondies and slice into 12 bars.

Notes

For the agave and honey, you could use all honey or all agave. Pure maple syrup would work well too.
For the caramel extract, it can be replaced with butter extract or vanilla extract, but it will not have as much of a caramel taste.
The confecioners style powdered xylitol can be substituted for regular powdered sugar if you cannot find powdered xylitol sweetener.

Category: Dessert

Nutrition

Serving Size: 1 bar
Calories: 155
Sugar: 7
Fat: 6
Carbohydrates: 19
Fiber: 3
Protein: 7