Pumpkin Bars with Maple Walnut Frosting (gf)
Dense pumpkin cake slathered with a maple walnut buttercream…need I say more?? I can guarantee this recipe will become a staple in my kitchen this fall!
Ingredients:
1 cup pumpkin puree
2 eggs
1 tsp vanilla extract
½ cup coconut oil, melted
1 ½ cups almond flour
½ cup Not Your Mama’s Flour
1 cup coconut sugar
1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
1 tsp baking powder
½ tsp salt
½ cup salted butter (1 stick)
2 cups powdered sugar, plus more as needed reach desired consistency
2 tbsp maple syrup
¼ cup walnuts, crushed
Steps:
Preheat the oven to 375°F. Line a 11”x7” cake pan with parchment paper.
In a medium mixing bowl, whisk together the pumpkin puree, eggs, vanilla extract, and melted coconut oil.
In a separate mixing bowl, whisk together the almond flour, Not Your Mama’s Flour, coconut sugar, pumpkin pie spice, baking powder, and salt.
Pour the flour mixture into the pumpkin mixture and whisk until combined.
Pour the batter into the lined cake pan and use a spatula to spread evenly.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Once done, remove from the oven and let cool completely.
While the cake is cooling, make the frosting. Using an electric beater, beat the butter until it is light and fluffy. Gradually add half of the powdered sugar and beat until smooth. Beat in the maple syrup. Beat in the remaining powdered sugar, adding more if needed to reach the desired consistency. Lastly, beat in the crushed walnuts.
Spread the frosting evenly on the completely cooled cake.
Cut into squares and enjoy!
