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- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup granulated sugar
- 1/2 cup pecans or walnuts, finely chopped (optional)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
- 1 15 ounce can pumpkin
- 1/2 cup canola oil
- 1/4 cup fat-free milk
- 1/3 cup miniature semisweet chocolate pieces
- 2 tablespoons miniature semisweet chocolate pieces
- 1 1/2 - 2 teaspoons powdered sugar (optional)
1. Preheat the oven to 350 degrees F. Lightly coat a 15101-inch baking pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, granulated sugar, pecans (if using), baking powder, cinnamon, baking soda, and salt.
2. In a medium bowl, combine egg, pumpkin, canola oil, and milk. Add pumpkin mixture to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.
- cal. (kcal) 83,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 12,
- fiber (g) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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