This fabulous treat comes from Better Homes and Gardens New Cook Book. Labeled as "Easy", I can go for that. Pumpkin Bars, well that I made into cupcakes instead and it worked out great. These are fluffy and moist. Pumpkin is an excellent source of vitamin A, and fiber, is low in calories and fat and is naturally gluten free. Most certainly a yummy choice to consider throughout the year. However, if you prefer the recipe does offer to use applesauce instead of pumpkin if you like. So here is what you will need-
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon(here I like to use pumpkin spice)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves(I prefer not to use this)
4 beaten eggs(I use Egg-lands best)
1 16-ounce can pumpkin
1 cup cooking oil(here I use light virgin olive oil)
1/2 cup cream cheese frosting(here I use ready made)
Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till thoroughly combined. Spread batter into an ungreased 15x10x1-inch baking pan. Bake in a 350 degree oven for 25 to 30 minutes or until the toothpick comes out clean. Cool on a wire rack. Frost with cream cheese frosting . Cut into bars. Makes 48.
I added 2 tablespoons of Jello brand sugar free vanilla pudding into the mix(add a bit of water to cut the thickness). Adds more moisture and a hint of vanilla flavor. I also added a dash of vanilla extract.
Quick easy recipe that you can do. Don't be afraid to modify the recipe to fit your lifestyle. These came out so good they did not even need the frosting. A great choice for a simple breakfast on the go or a Sunday brunch get together. ENJOY!