The time is here where transitions are upon us and moving on is just the beginning. The odds and ends of summers are officially wrapped up and the evenings are cold with everyone buying pumpkin everything. While I’m elated and excited for pumpkin everything, this particular transition into fall has been hard for me. Friends are moving away, relationships are ending, and time is going by faster and faster every year. Wasn’t I just writing up my pumpkin spice syrup recipe? Nope, that was a year ago. How does time fly so fast? Why does it fly so fast? Time is a thief and it honestly makes me sad. But we are never sad long over here on this blog, and time and movement are inevitable so I may as well just move on and get going.
Let’s move on to these delicious, easy, healthy, Pumpkin-Pie Collagen Bars! They are full of Vitamin A, fiber and are gluten-free! Made with almond flour, these are gentle on sensitive tummies and will not mess up your hormones. Do you know much sugar is in most desserts made with pumpkin? Enough to give you that nasty sugar hangover the next day that can sometimes last for two days or more if you are sugar sensitive. I also added a heaping scoop of Vital Protein’s Vanilla Collagen Peptides to these beauties. Collagen is amazing and I basically use it in everything! Not to worry though, because the Pumpkin Pie Collagen Bars are healthy and guilt-free. They are also super easy to make and a batch will keep up to a week in the fridge. I love to nibble on these with a cup of coffee or have one for breakfast in the morning. They also make a delicious, healthy dessert too! The frosting on these is healthy too and made with grass-fed butter and maple syrup, it’s an easy frosting alternative to other refined sugar frostings.
We have so many plans for fall! We are wrapping up wedding season, capturing engagement sessions, and I’m in the process of re-doing both of my websites! It’s a ton of work, but I know all of my efforts will be worth it in the end. I’m also working on making my mile run time fasters so that I’m more comfortable signing up for my first race! I know, I know, I sound silly because I run every day! Literally! I do my best to make trail running with Roxy a daily non-negotiable because running keeps me sane and I adore being outside. Fall runs are even better because the air is crisp, yet the sun is still shining bright making fall perfect running weather. What are your favorite fall workouts? I eat one of these delicious Pumpkin-Pie Collagen Bars post-workout and have tons of energy for the remainder of the day. They really are the perfect snack!
Check out my full recipe below and let me know what you guys think. Also, be sure and check out my recipe video on the beauties because they are super simple to make!
- Pumpkin Pie Mixture
- 1 cup Organic Pumpkin Puree
- 1/4 cup Organic Almond Butter
- 1 cup Organic Maple Syrup
- 1 cup Organic Coconut Oil
- 1 cup Organic Coconut Sugar
- 1 cup Organic Almond Flour
- 1 tbs Organic Baking Powder
- 1/2 tbs Baking Soda
- 2 tbs Pumpkin Pie Spice
- 1 scoop Vanilla Collagen Peptides
- Himalayan Sea Salt
Next, combine almond butter, coconut oil, pumpkin puree, coconut sugar, and maple syrup and heat up in a saucepan over low heat.
Once wet ingredients are combined, add the dry ingredients-almond flour, baking powder, baking soda, sea salt, coconut sugar, pumpkin pie spice, Vanilla Collagen Peptides and combine everything together in a mixing bowl.
Place pumpkin pie mixture in a greased baking pan Bake at 350-degrees for 30-minutes, remove from oven and let bars completely cool before slicing.Pumpkin Frosting: Whip together grass-fed butter, coconut sugar, and organic pumpkin puree in a stand mixture until a thick frosting forms. Once bars are cut and cooled, drizzle on pumpkin frosting and enjoy!Bars can be stored in a glass air-tight container for up to one week.
Prep time: Cook time: Total time: Yield: 8 servings
What are your plans for the rest of this month? Comment below and let me know what you guys think of this recipe!
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