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No-bake vegan pumpkin pie bars, made in a muffin tin for perfect portioning and no cutting! They are oil-free, gluten-free, and have 10.5 grams of protein and a mere 144 calories each.

My running partner, Wendy, asked me the other week what kinds of recipes I make with pumpkin. We had been chatting about our Thanksgiving plans, which, of course, led to food, and recipes, and eating. It makes long, weekend runs feel so much shorter when you can talk food with a friend on the last few (hardest!) miles.

I mentioned a handful of dishes that I’ve been loving of late, but the more truthful answer is this: everything.

I was a little embarrassed to confess just how much pumpkin I eat. Year round. It’s a lot. When there was a pumpkin shortage several years ago (my version of Halloween terror), I hoarded cans whenever I came upon a supermarket stash. I stir it into yogurt, soups, smoothies, breads, cookies, stews, cakes, puddings, oatmeal…like I said, everything. It’s hard to explain when you’re feeling winded on mile 12.

I wish Wendy had posed the question this week, because I could offer a simple, yet still truthful, response.

Pumpkin Pie Protein Bars.

These are, by far, my favorite new pumpkin obsession, and with good reason: the are spicy, creamy, faintly sweet with maple syrup, packed with protein, filling, energizing, and all around perfect for satisfying your pumpkin pie longings, any time of the day or night.

Recipe Benefits of Vegan Pumpkin Pie Protein Bars

  • Vegan (egg-free, dairy-free
  • Gluten-free
  • Oil-free
  • No-bake
  • High protein (10.5 grams per bar)
  • Only 144 calories each
  • Quick and easy to make
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Ingredients for the Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Making these healthy treats requires no more than 10 minutes and a few basic ingredients:

  • rolled oats (certified gluten-free, as needed)
  • coconut flour
  • pumpkin pie spice
  • vegan (plant-based) protein powder
  • unsweetened canned pumpkin puree
  • almond butter (or preferred nut or seed butter)
  • maple syrup (or agave nectar, molasses, or brown rice syrup)
  • vanilla extract
  • Optional: raw (turbinado) sugar, for sprinkling on top

The plant-baked protein powder more than pays for itself after you make two or three batches of bars (compared to the cost of ready-made vegan protein bars).

How to Make Vegan Pumpkin Pie Protein Bars

Note that the complete directions are also in the recipe card below.

  • Grease or spray 5 cups of a standard size muffin tin.
  • In a food processor, process the oats into a fine powder. Add the protein powder, coconut flour, spice and salt; pulse to combine.
  • Add the pumpkin, almond butter, maple syrup and vanilla; pulse until completely blended, stopping to scrape down sides of bowl.
  • Divide dough into 5 equal portions; roll each into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten.
  • Refrigerate for at least 1 hour to set. If desired, sprinkle tops with some raw sugar, if desired.

Happy pumpkin eating, everyone!

Vegan Pumpkin Pie Protein Bars (no-bake, GF, oil-free)

Vegan Pumpkin Pie Protein Bars (no-bake, GF, oil-free)

Yield: 5 protein bars
Prep Time: 15 minutes
Total Time: 15 minutes

No-bake vegan pumpkin pie bars, made in a muffin tin for perfect portioning and no cutting! They are oil-free, gluten-free, and have 10.5 grams of protein and a mere 144 calories each.

Ingredients

  • 1/2 cup (50 g) rolled oats
  • 1/3 cup vanilla vegan protein powder (any variety)
  • 1/4 cup (28 g) coconut flour
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (118 mL) unsweetened canned pumpkin puree
  • 2 tablespoons (32 g) almond butter (or preferred nut or seed butter)
  • 2 tablespoons (30 mL) pure maple syrup
  • 1 teaspoon (5 mL) vanilla extract
  • Optional: a sprinkle of raw (Turbinado) sugar

Instructions

  1. Grease or spray 5 cups of a standard size muffin tin.
  2. In a food processor, process the oats into a fine powder.
  3. Add the protein powder, coconut flour, spice and salt; pulse to combine.
  4. Add the pumpkin, almond butter, maple syrup and vanilla; pulse until completely blended, stopping to scrape down sides of bowl.
  5. Divide dough into 5 equal portions; roll each into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten.
  6. Refrigerate for at least 1 hour to set. If desired, sprinkle tops with some raw sugar.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 1 month.

Nutrition Information
Serving Size 1 bar
Amount Per Serving Calories 144Total Fat 4.5gSaturated Fat 1.1gCholesterol 0mgSodium 103mgCarbohydrates 17.4gFiber 4.8gSugar 6.1gProtein 10.5g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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6 Comments

  1. Just made these this morning and had my first taste – -they are FANTASTIC and completely cure my ginger cookie craving. Thank you!!!!

    1. Hi Elizabeth! Alas, no easy swap–coconut flour is radically different so it would just be a matter of a lot of testing. Also, while almond flour can be used without eggs, coconut flour does not work with the usual egg substitutes (e.g., flax or chia eggs).

      1. These were good. I don’t recommend using a Vitamix for this recipe. It’s the only thing I have! I made this with almond flour and no coconut flour because I didn’t have any and they taste just fine. I think I’ll stir with my hands next time. I like that these are made in muffin tins hence no need for cutting and they are perfectly portioned!

  2. These look delicious. I will give them a try.

    Today I made your pumpkin bread from The Complete Coconut Cookbook and it was .moist, light and..delicious!

    Thank you for sharing your wonderful recipes.

    June