Healthy Anti-Inflammatory Pumpkin Bars Recipe
These Healthy Anti-Inflammatory Pumpkin Bars bring together pumpkin, almond flour, cinnamon, and ginger for a soft, warmly spiced treat with a tender crumb. Extra-virgin olive oil adds moisture, while a little maple syrup balances the natural earthiness of the pumpkin. Made with ingredients that fit into a varied, nutrient-rich eating pattern, these bars are a comforting choice for snacks, dessert, or meal prep. Bake a batch, let it cool, and enjoy a simple homemade treat throughout the week.
Ingredients
- 1 cup 112 g superfine blanched almond flour
- 1 cup 245 g plain pumpkin purée
- 2 large eggs
- 3 tablespoons 45 ml extra-virgin olive oil
- 3 tablespoons 45 ml pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the pumpkin purée, eggs, olive oil, maple syrup, and vanilla extract until smooth.
- In a separate bowl, combine the almond flour, cinnamon, ginger, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until no dry flour remains.
- Transfer the batter to the prepared pan and spread it evenly into the corners.
- Bake for 25–30 minutes, checking near the end of the baking time. The edges should be set and a toothpick inserted into the center should come out without wet batter.
- Remove the pan from the oven and let the bars cool for at least 30 minutes. Allow them to cool completely before lifting them from the pan and slicing.
- Cut into nine equal bars and serve plain or with a small spoonful of plain Greek yogurt.