These pumpkin blueberry bars with lemon icing are low in sugar and made with whole food ingredients. They’re perfect with a cup of coffee and offer extra nutrition from fresh blueberries and pumpkin puree.
Whenever I approach baking something, I always ask myself how can I make this healthier than it would be if I bough it at the store? This time around my fridge was stocked with fresh blueberries (on sale at my grocery store this time of year!) and I knew I wanted a pumpkin treat that I’ve never made before, so born were these paleo pumpkin blueberry bars with lemon icing.
Made with almond flour and only sweetened with 2 tbsp. of maple syrup, these bars get their light sweetness from the blueberries. Blueberries are a good source of the antioxidant vitamin C and fiber. No matter fresh or frozen, one serving (a handful or a cup) is 80 calories and contains vitamin C, fiber, manganese and vitamin K. If you’re on a blueberry kick, be sure to check out this recipe for blueberry shortbread bars too!
If you’re following along than you know I will put pumpkin into just about anything. Yes, it’s because I love the taste but beyond that I love that it adds more nutrition to anything you put it in too.
When baking with pumpkin puree, you can swap 1/4 cup for equal parts, butter, oil or 1 egg to make the recipe, vegan, low fat or oil free. Pumpkin puree also makes the texture of any baked good super moist. This superfood combination of blueberry and pumpkin puree makes these bars fun to eat and healthy.
For more than 50 ways to use pumpkin both sweet and savory, be sure to check out my Once Upon a Pumpkin Cookbook! You’re also sure to love these gluten and dairy free pumpkin chocolate chip cookies.Print
Enjoy these super moist and naturally sweetened pumpkin blueberry bars with lemon icing. Who knew blueberry and pumpkin went so good together? A match made in heaven to offer more nutrition and flavor to this baked good!
- 2 cups almond flour
- 1 cup pumpkin puree
- 1 cup fresh blueberries
- 1/4 cup almond butter
- 2 tbsp. maple syrup
- 2 tbsp. unsweetened almond milk
- 2 tbsp. coconut oil
- 2 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp. salt
- 1/4 cup powdered sugar
- 1 1/2 tbsp. maple syrup
- 1 1/2 tsp. lemon juice
- 1/4 tsp. vanilla extract
- Preheat oven to 350 degrees F. Line an 8X8 baking pan with parchment paper.
- Combine the almond flour, pumpkin pie spice, baking soda, baking powder and salt in a small bowl. Mix together.
- In a medium bowl, mix the melted coconut oil and the almond butter together. Add the maple syrup, almond milk, vanilla extract, pumpkin puree and mix together.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Gently fold in the blueberries.
- Pour the mixture into the pan and bake for 30 minutes until the center is set.
- Allow to cool and then cut into squares.
- Combine all ingredients for the icing in a small bowl and use a folk to drizzle the icing on top of the bars if desired.
- Store in the fridge for up to a week.
**the powdered sugar in the icing ingredients makes this icing not paleo. Omit if necessary.
pin these paleo pumpkin blueberry bars for later!