I love making homemade protein bar recipes, like my Gluten-Free Protein Bars, Cookie Dough Protein Bars or Protein Cereal Bars. They are so much tastier, cheaper and you can create an amazing range of flavors. Here’s my Fall protein bar version, a pumpkin protein bar made with pumpkin puree and delicious pumpkin pie spices. Let’s see how you can make these delicious vegan protein bars at home.
Ingredients and Substitutions
All you need to make homemade pumpkin protein bars this fall are:
Gluten-free Vegan Dairy-free No-bake protein bars
Peanut Butter – Fresh, natural peanut butter without added sugar or added vegetable oil works best. You can also use natural almond butter or sunflower seed butter for a nut-free option. Pumpkin Puree – I am using pure canned pumpkin puree. It’s a bit less wet than homemade pumpkin puree, so if you don’t have canned pumpkin puree, you can dry our homemade puree on a piece of absorbent paper to prevent too much liquid in the recipe. Maple Syrup or any liquid sweetener you love, including sugar-free monk fruit sweetener, agave syrup, or coconut nectar. Oat Flour or almond flour. Vanilla Protein Powder – I am using peanut protein powder or pea protein powder for this recipe. Depending on the source of protein, your bar may be softer or dryer. Coconut Flour Vanilla Extract – Use only if your protein powder is unflavored or the vanilla flavor can be overpowering. Pumpkin Pie Spices – I made my own by stirring ground cinnamon, allspice, and ginger.
How To Make Pumpkin Protein Bars
This homemade protein bar recipe is the easiest ever.
Storage Instructions
These pumpkin protein bars store very well in an airtight box in the fridge for about 4 to 5 days. You can also freeze the bars for later and thaw in the fridge the day before. If it’s hot where you live, don’t keep them too long at room temperature or they soften very fast.
Allergy Swaps
Below are some swap ideas to make this recipe, even if you have food allergies to the ingredients used in this homemade pumpkin bar recipe.
Gluten-Free – Pick a certified oat flour or use almond flour instead. Sugar-Free – The recipe works with sugar-free maple syrup made of monk fruit. Don’t use sugar-free pancake syrup that is made of water and won’t firm up the bars. Also, keep in mind that sugar-free syrups are high in fiber and give a different texture.
Below are the answers to your most frequent questions about this recipe:
More Pumpkin Recipes
You may like to try some of the vegan pumpkin recipes below:
More Protein Recipes
Below are some more protein bar recipes for you to try:
