Pumpkin Frenzy

29 Jul

It’s officially marathon season again! I’m currently training for the Long Beach Marathon on October 7th, so I headed out for a beautiful 12-miler along the coast this morning. It’s amazing how quickly into a training plan the runs become decently long, but I’ve found that it’s the perfect time to take in the scenery and ponder life.

It’s been a whirlwind since I got back from Ghana almost a month ago, but I have to say this has been one of the most amazing summers of my life. I recently started an internship with the head veterinary cardiologist at the UC Veterinary Medical Center (a satellite hospital of UC Davis), and there is never a dull day! It has been fascinating, inspiring, devastating, and rewarding all at the same time, but most importantly, this experience has affirmed my passion for veterinary medicine and given me a glimpse of the field from a new perspective. (Not to mention, it’s made studying for the GRE slightly more bearable).

Somehow I’ve also found some time to experiment with new recipes, and by some stroke of luck, these pumpkin bars came out amazing on the first try! They are whole grain, protein-packed, and most importantly, DELICIOUS! 🙂

*They can also be made gluten-free if gf blend or coconut flour is used.

Pumpkin Bars

Inspired by Chocolate Covered Katie’s Pumpkin Cream Cheese Bars


  • 1/4 cup + 2 T. spelt flour
  • 1/4 cup vanilla protein powder (I use Tera’s Whey)
  • 2 T. coconut sugar (or brown sugar/sucanat)
  • 2 T. granulated erythritol (I use Zero from Wholesome Sweetner’s)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice (or a combo of cinnamon, nutmeg, and cloves)
  • 1/2 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 T. almond milk
  • 1 T. unsweetened applesauce
  • 1 T. coconut oil
  • 1/4 cup egg whites


Preheat oven to 350. Lightly spray a 7 x 5 baking pan. Mix dry ingredients (flour through spices) and wet ingredients (pumpkin through egg whites) separately, and then mix together until just combined. Pour into prepared pan, and bake for approximately 18 minutes, or until tester comes out clean. Let cool, and cut into 8 bars.

Nutrition Information:

Servings – 8

Per bar

  • Calories – 75
  • Protein – 4g

I know it’s not fall, but I’ve been in a pumpkin mood lately…so more recipes coming soon!


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