Zutaten für Pumpkin Bars Reduced Sugar
- 2 large eggs
- Splenda Granular
- 1/2 cup packed light brown sugar
- Vegetable Oil
- Solid Pack Pumpkin
- All Purpose Flour
- Ground Cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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Zubereitung von Pumpkin Bars Reduced Sugar
- Preheat oven to 350°F (175°C).
- Grease and flour an 11x13 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar substitute (such as erythritol or stevia), 1/2 cup packed light brown sugar, 1/2 cup vegetable oil, and 1 (15 ounce) can pumpkin puree until smooth.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before cutting into 24 bars.
- Serve with low-sugar pudding or whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
23g
Fat
4g
Carbs
5g
