Gluten Free Pumpkin Bars

These days even folks who don’t have health issues are opting to eat gluten free, and with company coming for breakfast, I wanted to make sure I was pleasing everyone.

Flipping through the pages of The Everything Eating Clean Cookbook, I found exactly what I was looking for.

Pumpkin Bars

Pumpkin Bars

I had a stockpile of canned pumpkin leftover from the holidays that needed to exit my pantry, so the discovery of this Pumpkin Flaxseed muffin recipe had perfect timing.
Pumpkin Bar Batter

Pumpkin Bar Batter

To make this a gluten free version of the original recipe, I swapped out the whole wheat flour for Bob’s Red Mill Gluten Free Flour. Then I added an extra egg (sometimes Bob’s needs some extra ooomph), and tossed in a handful of raisins.

Ta-da! Gluten Free Pumpkin . . . muffins? Bars?

Baking Pan

Baking Pan

My darling sister-in-law gave me a fun baking dish for Christmas that I couldn’t wait to use, and this was the perfect opportunity.

Pumpkin Bars

Pumpkin Bars

These bars worked well, and had a custard-like texture with a spicy sweetness thanks to a dash of cinnamon and nutmeg.

Even better, they were a hit with our gluten free and non-gluten free guests alike. You can’t beat that!

Happy, healthy cooking!

Gluten Free Pumpkin Bars
  • 1 cup Bob's Red Mill Gluten Free Flour Mix, whole wheat flour or flour
  • ½ cup flaxmeal
  • ½ cup sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 dash nutmeg
  • 1 ½ cups pumpkin puree
  • ½ cup almond milk, or lowfat milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  1. Preheat the oven to 375.
  2. Combine flour, flax meal, sugar, baking powder, baking soda, cinnamon and nutmeg in a bowl.
  3. In another bowl mix together the pumpkin, milk, eggs and vanilla.
  4. Combine ingredients and add walnuts.
  5. The original recipe called for 12 muffin cups in a muffin tin. Alternatively spray a 9 x 13" baking dish with cooking spray and spread out the batter.
  6. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
  7. Cut into 18 slices.
Calories: 123kcal
Weight Watchers PointsPlus 3
Saturated fatty acids: 0.55g
Monounsaturated fatty acids: 0.74g
Polyunsaturated fatty acids: 1.60g
Total fat: 2.89g
Calories from fat: 26
Cholesterol: 35mg
Carbohydrate, by difference: 21.86g
Total dietary fiber: 4.10g
Protein: 3.53g
Nutrition Information
Serving size: 18

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Thank you for sharing!



    • says

      It’s a terrific pan, isn’t it? I love the automatic portion control. We don’t have a health reason to eat gluten free, but so many people are these days. I can’t say it’s something I think you should be doing if you don’t have a need to. There are so many wonderful nutrients in whole grains. But for my family members who have health issues, it’s nice to provide something they can eat without worry. :)

    • says

      I recently read an article on the health benefits of canned pumpkin, so I’ve been adding it to my oatmeal and smoothies. It’s really great with a little cinnamon and nutmeg.

  1. says

    Good recipe. We eat plenty of gluten in our house, but have friends who don’t. So this sounds like a perfect company recipe! And we just happen to have some leftover canned pumpkin. Hmmm . . . 😉 Good stuff – thanks.

  2. EA-The Spicy RD says

    I’m in the mood for a little something sweet right now, and these sound delicious! Love the addition of flaxmeal too!


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