Whole Wheat Pumpkin Muffin Bars
This is a variation of our whole wheat quick bread base recipe. These easy whole wheat pumpkin muffin bars are a perfect treat for a crowd. Pumpkin spice and everything nice make these a perfect taste of fall!
Servings: 24 muffin bars
Ingredients
- 3 cups white whole wheat flour*
- 1 Tablespoon pumpkin spice
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 ½ cups dark chocolate chips (optional)
- 2, 15-ounce cans pumpkin puree
- 1 cup buttermilk
- 1 cup brown sugar
- ½ cup canola oil
- 4 large eggs
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350° F. Prepare a 13 x 18 baking sheet with nonstick spray or parchment paper.
- In a large bowl, gently whisk white whole wheat flour, pumpkin spice, baking powder, baking soda, and salt. Add chocolate chips and toss to evenly coat.
- In a separate large bowl, whisk pumpkin, buttermilk, sugar, oil, eggs, and vanilla until combined.
- Add liquid ingredients to flour mixture. Using a spatula, fold ingredients just until moistened. Do not over mix.
- Pour batter onto prepared baking sheet and spread evenly with a spatula. Bake 30 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Cut into bars. Enjoy!
Notes
Optional ingredients:
½ - 1 cup chocolate chips
Reduce the sugar to 3/4 - 1 cup when adding chocolate chips.
*Substitute 2 cups whole wheat flour and 1 cup all purpose flour.