Vegan ‘Healthy’ Pumpkin Oatmeal Bars

These pumpkin oatmeal bars are not only chewy and full of pumpkin and pumpkin spice flavor, they are also gluten-free, dairy free, vegan, and free of refined sugar! I believe that every dessert can be part of a healthy diet, but these bars are a great option for those with dietary restrictions, those who prefer a certain dietary lifestyle, or those who just want to try these delicious bars! When cut into 12 servings, these bars are approximately 92 calories each. Another plus? No mixer required and only 10 minutes of prep!

Yield: 1 8×8 baking dish, 12-16 svg.
Preparation: 10 min.
Bake time: 18 min.

Pumpkin Oatmeal Bars
200g rolled oats (2 c.)
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/4 tsp. salt
230g canned pumpkin puree (3/4 c.)
60 mL maple syrup (1/4 c.)
15 mL molasses (1 tbsp.)
1/4 tsp. vanilla extract

Glaze (Optional): (NOT refined sugar-free if using!)
25g powdered sugar (1/4 c.)
1/2 tsp. milk of choice (I used unsweetened vanilla almond milk)


Pumpkin Oatmeal Bars
Preheat your oven to 325F (165C). Grease an 8×8 baking dish with cooking spray, and line with parchment paper. Set aside.

In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, ground cinnamon, and salt. Set aside.

In a medium bowl, whisk together the canned pumpkin puree, maple syrup, molasses, and vanilla extract. Add in the dry ingredients and fold together until the mixture is cohesive.

Press down the mixture into an even layer in your prepared baking dish. Bake for approximately 18 minutes. Leave the bars to cool completely in the pan.

Optional Glaze
In a small bowl, whisk together the powdered sugar and milk of choice. If the mixture seems too thin, add more powdered sugar, if the mixture seems too thick, add more milk until you reach your desired consistency. Drizzle the glaze over the pumpkin bars once they are completely cooled. Serve and enjoy!

These bars are best enjoyed on the day they are baked, but will last up to 3 days in an airtight container at room temperature. Enjoy!

If you make these pumpkin oatmeal bars, I would love to see them! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Pumpkin Streusel Muffins (Small Batch)

Yield: 6 muffins
Preparation: 20 min.
Bake time: 20 min.

Pumpkin Muffins
150g all-purpose flour (1 1/4 c.)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. pumpkin pie spice
115g unsalted butter, room temperature (1/2 c.)
105g dark brown sugar (1/2 c.)
1 egg
230g canned pumpkin puree (1 c.)
2 tbsp. milk

4 tbsp flour
2 tbsp butter, cubed
2 tbsp dark brown sugar


Pumpkin Muffins
Preheat the oven to 375F (190F). Line a muffin tin with 6 muffin liners in the middle of the tin.

In a small bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. 

Scrape down the sides of the bowl and slowly add in the egg, pumpkin, and milk. Once fully combined, add in the flour mixture and stir on low speed until the mixture is just combined, being careful to not over-mix. Divide the muffins equally between the 6 liners.

Whisk together the flour and dark brown sugar. Use a pastry blender or two forks to cut the butter into the mixture until the butter is the size of small peas. Divide the streusel equally between the 6 muffins.

Place the muffins into the oven for approximately 20 minutes, until a toothpick entered into the center of the muffins comes out clean. Enjoy!

These muffins are best enjoyed on the day that they are baked. However, they will last at room temperature in an airtight container for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights