Pumpkin Time!! Day 2! I decided to add to this pumpkin loving week and not only share a new healthy recipe but also some pumpkin facts that you can impress your friends with..Note: these friends I mention must be easily impressed. lol
Pumpkins go together will fall like peanut butter goes with jelly. Pumpkins are such a versitle fruit. The flowers, plant and seeds are all edible and loaded with vitamins.
Pumpkins are made to make pie, soups, desserts, breads and drinks. Carving pumpkins into jack-o’-lanterns is so popular for Halloween and it originated hundreds of years ago in Ireland. Back then, jack-o’-lanterns were actually carved from turnips and potatoes. It wasn’t until Irish imigrants arrived in America and discovered the pumpkin that a new Halloween tradition was born. But, did you know that pumpkins did not originate in America like most squash? The earliest seeds date back between 7000 and 5500 BC and was found in Mexico!
Now for the tasty treat! These bars are so light, fluffy and delicious! It’s great for breakfast with a hot cup of coffee or have it for desssert with a glass of milk…or any time of day!
These protein pumpkin bars are very easy to put together and you can make a double batch and bake it in a 9×13 baking dish and cut it into 24 squares and freeze them because these babies won’t last long once you taste them so keep an extra stash on hand. The best part besides the taste- is the nutrition. Take these to your fall parites to ensure you have a healthy treat to reach for but keep an eye out, they will be the first treats to disappear!
I chose to top mine with a little bit of mini chocolate chips. They are delicious with chopped pecans or walnuts too or just leave them plain. No matter how to top it, these squares pack big flavor!