These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. Oil-free Vegan Gluten-free Soy-free Grain-free Recipe. Can be refined sugar free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American, Gluten-free, Grain-free, Vegan

Ingredients

Wet:

  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar or other sugar for sweeter (, optional)
  • 1 cup pumpkin puree
  • 1 tsp vinegar
  • 1/2 tsp vanilla extract
  • 1 tbsp flax seed meal

Dry:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tbsp potato starch (or other starch such as tapioca or corn)
  • 2 to 3 tsp pumpkin pie spice
  • 1.5 tsp baking powder
  • 1/4 tsp salt

Streusel:

  • 2.5 tbsp brown sugar (or use coconut sugar)
  • 3/4 tsp cinnamon
  • 2 tbsp almond flour or a combination of almond and coconut flours
  • 1/8 tsp salt

Method

  1. Line a loaf pan (9 by 5 inch. Keep some parchment hanging over the side so that you can pick the baked bars out of the pan without overturning). Preheat the oven to 350 deg F ((180 C).Mix all the ingredients under wet until well combined.
  2. Mix the dry ingredients in a bowl and add to the wet, Combine to make a thick batter.
  3. Drop the batter into a parchment lined loaf pan and even it out using a spatula.
  4. Mix the streusel ingredients. Add about 1 tsp or so maple syrup, or almond butter or pumpkin puree to moisten it to make crumbs if the brown sugar isn't moist enough.
  5. Spread on top. Bake for 30 to 35 mins.
  6. Cool for 10 mins in the pan. Then remove from the pan by lifting up the hanging parchment, cool completely, slice and chill for an hour or so before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.