Ingredients
½cupall-purpose flour,spoon & leveled
½cupwhole wheat flour,spoon & leveled
2tspground cinnamon
¼tspground nutmeg
¼tspground cloves
1tspbaking powder
½tspbaking soda
½tspsalt
2large eggs
⅔cupbrown sugar,packed light or dark
1cuppumpkin puree,canned or fresh
¼cupmilk,or almond or soy milk
¼cupunsalted butter,½ stick, melted or melted coconut oil
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F.
Line an 8×8-inch square baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined.
Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely and cut into 12 squares.
Bars remain fresh for up to one week stored chilled in an airtight container.
