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Grain-Free Almond Butter Pumpkin Bars

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When you’re craving something pumpkin but don’t feel like creating a sinkful of dishes, pull out this recipe. All it takes is a quick mix and a pop in the oven, and you’ve got a batch of warm and delicious Almond Butter Pumpkin Bars. This recipe is grain-free and full of simple fall-inspired ingredients. Snuggle up with a bar (or two, or three) and a mug of something cozy. 

Serves 16

Ingredients

  • ⅓ c honey
  • ½ c Imperfect Foods Almond Butter
  • ½ c pumpkin puree
  • 2 eggs
  • 2 tsp Imperfect Foods Pumpkin Spice
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350° F. Place all the ingredients in a medium mixing bowl and whisk until fully combined.
  2. Grease an 8×8-inch baking pan and line it with parchment paper. Pour your batter into then pan.
  3. Bake for 30 minutes or until a toothpick poked into the center comes out clean(ish).
  4. Let cool completely. Slice into almond butter pumpkin bars and serve!

Recipe Notes and Variations

  • Line your baking sheet with parchment paper to make cleanup much easier. 
  • Swap out honey for maple syrup for even more fall feelings.
  • This just in: berries and pumpkin taste great together. Top your Almond Butter Pumpkin Bars with a scoop of homemade jam, and you’ve pretty much accomplished everything you needed to do today. 

12 Comments

  • Avatar
    Amy Marton
    September 14, 2020 at 1:57 am

    Did you forget flour in the ingredients list?

    Reply
    • Imperfect
      Imperfect
      November 13, 2020 at 12:09 am

      No flour is needed for these!

      Reply
  • Avatar
    Christine Dunn
    September 16, 2020 at 6:31 pm

    Can I use mashed banana in the pumpkin bars in place of the honey?

    Reply
    • Imperfect
      Imperfect
      November 13, 2020 at 12:05 am

      Sure! We definitely encourage you to experiment in the kitchen!

      Reply
  • Avatar
    Mary Franceschini
    September 16, 2020 at 9:33 pm

    Ooh, yummy!
    Thank you!
    Mary

    Reply
  • Avatar
    Leah
    September 18, 2020 at 6:10 pm

    Can you substitute the Almond Butter for another butter as I am allergic to almonds? Thanks!

    Reply
    • Imperfect
      Imperfect
      September 30, 2020 at 10:09 pm

      Yes of course! Tweak the recipe for however it works best for you 💚

      Reply
  • Avatar
    Melissa
    September 25, 2020 at 1:44 am

    I have made the original size and had to let it cook 40minutes. My batter was super runny. Would it be fluffier if I wisked it longer?

    Reply
    • Imperfect
      Imperfect
      September 30, 2020 at 9:19 pm

      We think it’s definitely worth trying out. Often whisking for longer does make for a fluffier outcome! 💚

      Reply
  • Avatar
    Elizabeth Rittenhouse
    October 18, 2020 at 8:38 pm

    I made them, these are delicious, almost fudgy and so good!

    Reply
    • Avatar
      Imperfect Foods
      October 25, 2020 at 10:35 pm

      Yay! So glad you tried them out!

      Reply
  • Avatar
    Lisa Lash
    October 29, 2020 at 9:58 am

    I’m eating sugar free, so if I use a tiny bit of powdered Monk Fruit extract (no erythritol!) sweetener instead of the honey, do I need to be concerned about the amount of liquid the recipe is not getting from the honey? Thanks for the help!

    Reply

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