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Macro-Friendly Pumpkin Brown Sugar Cake Bars

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Pumpkin Brown Sugar Cake Bars

Dessert, Recipes

Our Pumpkin Brown Sugar Cake Bars with a sweet maple cream cheese frosting are a must-try! With 8g of nourishing protein per bar and a velvety smooth flavor combination, these will easily become your new go-to treat.

3 Reasons Why You Should Try This Recipe

  1. High-Protein Dessert. Not too many desserts can be labeled high-protein, but with 8g of protein per serving, our Macro-Friendly Pumpkin Brown Sugar Cake Bars earned the title.
  2. Low-Calorie. Again, desserts and low-calorie aren't typically synonymous, however, these bars have just 127 calories per serving which means you can have your cake and hit your macros, too!
  3. Meal-Prepable. Meal prepping isn't just for your meals – you can pre-prep your desserts, too! This recipe makes 9 servings, pop them in the refrigerator and you're set for the week!

MyFitnessPal & MacrosFirst Pre-Log

“Pumpkin Brown Sugar Cake Bars”

Pumpkin Brown Sugar Cake Bars

Macro-Friendly Pumpkin Brown Sugar Cake Bars

These Pumpkin Brown Sugar Cake Bars have 8g of protein per bar and are topped with a smooth, creamy, and indulgent maple cream cheese frosting making them a must-try!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9
Calories 127 kcal

Equipment

  • 1 8×8 baking dish
  • 1 Large mixing bowl
  • 2 Mixing spoons
  • 1 Measuring cups and spoons
  • 1 Small Mixing Bowl

Ingredients
  

  • 1 cup pumpkin puree
  • 3/4 cup nonfat plain Greek yogurt
  • 2 tbsp unsweetened applesauce
  • 1/4 cup Brown sugar sweetener, calorie-free I used Swerve
  • 1 tsp vanilla extract
  • 2 tbsp sugar free maple syrup
  • 1 cup whole wheat flour
  • 2 scoops vanilla protein powder about 66g
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda

Maple Cream Cheese Frosting

  • 2 tbsp sugar free maple syrup
  • 1/2 cup powdered sugar
  • 2 oz Reduced fat cream cheese softened

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 8×8-inch baking
    pan with parchment paper or spray with nonstick cooking
    spray.
  • In a medium-sized bowl, add dry ingredients (flour, protein
    powder, baking powder, baking soda, and brown sugar.) Stir
    to combine.
  • In a large bowl, add pumpkin puree, yogurt, applesauce,
    maple syrup, and vanilla. Mix until well combined. Add the
    dry ingredients to the wet ingredients and mix until
    incorporated.
  • Pour the batter into the prepared dish. Bake for 20-25
    minutes, or until a toothpick inserted in the center comes
    out mostly clean.
  • Let cool to room temperature before adding frosting.
  • For the Maple Cream Cheese Frosting: While the cake is
    baking, prepare the frosting.
  • Add softened cream cheese and maple syrup to a small
    mixing bowl. Stir or mix using a hand mixer until well
    combined and lump-free. Slowly add powdered sugar,
    stirring until incorporated. This will produce a thinner,
    glaze-like frosting. If you prefer a thicker frosting, add
    more powdered sugar.
  • Once the cake has cooled, pour frosting over top. Cut into
    9 even slices. Serve and enjoy! Leftovers can be stored in
    the refrigerator in an air-tight container.

Notes

serving size = 1 bar

Nutrition

Calories: 127kcalCarbohydrates: 28gProtein: 8gFat: 1g
Keyword High Protein Dessert
Tried this recipe?Let us know how it was!

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