9 Servings Active time: 35 mins
Per Serving: Calories: 162; Protein: 16 grams; Carbs: 11 grams; Fat: 6
4 eggs 1 cup pumpkin puree 1/4 cup maple syrup
2 Tbsp. unsweetened almond milk 1 tsp. pure vanilla extract 3 scoops vanilla protein powder
2 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. nutmeg
1/4 tsp. sea salt 1/8 tsp. ground cloves 1/3 cup coconut flour
2 Tbsp. ground flaxseed
1 scoop vanilla or chocolate protein powder 1/4 cup pecans, chopped
Preheat the oven to 375°F. In a medium bowl with a sturdy spoon, blend together eggs, pumpkin, maple syrup, almond milk, and vanilla extract. In a separate bowl, whisk together 2 scoops vanilla protein powder, coconut flour, flaxseed, cinnamon, baking soda, nutmeg, salt, and cloves. Add the dry ingredients to the pumpkin mixture until well combined and let sit for a couple minutes.
Line a baking sheet with parchment paper or a silicone mat, and separate batter into 9 parts, about 1/3 cup each. Form the batter into rectangular bars by hand (think Clif bar). Bake for 22 to 25 minutes. The bars will be golden brown on the bottom, and the top will be just beginning to crack. Let cool for 5 minutes, and then transfer to a wire rack.
Once they are fully cooled down, prepare icing by slowly mixing room temperature water into the remaining scoop of vanilla protein powder. It should be thick but smooth. Place the icing into a plastic bag, and cut off the corner. Pushing the icing out of the bottom of the bag, drizzle icing evenly over the top of the baked pumpkin bars. For best results, let icing set for an hour or more.