Moist pumpkin squares made flavored with cinnamon, nutmeg, and ginger.
1 cup canned solid pack pumpkin
1 1/4 cup whole wheat flour
1 cup packed dark brown sugar (or brown sugar substitute)
1 tsp low sodium baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/4 cup low fat buttermilk
1/4 cup vegetable oil
2 tsp vanilla extract
2 eggs , well beaten
1/2 cup walnuts , finely chopped
1 Preheat oven to 375°F. Coat a 13″ x 9″ x 2″ baking pan with nonstick cooking spray.
2 Combine all ingredients and beat well, about 400 strokes. Pour into prepared pan and bake for 30 to 40 minutes.
3 Cool on baking rack; cut into bars.
Additional Information: Fresh pumpkin can replace canned version. Just boil, drain and mash.
Makes 24 servings
Serving Size: 1 piece
Amount Per Serving:
Total Carbs 15 g
Dietary Fiber 1.5 g
Total Fat 4.5 g
Protein 2 g
Print Recipe – Pumpkin Brownies