Pumpkin Muffin Bars Recipe

Name: Pumpkin Muffin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Salted Butter, Softened; 3/4 cups Sugar; 1 whole Egg; 2 teaspoons Vanilla Extract; 1 cup Canned Pumpkin Puree; 2 cups All-purpose Flour; 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1/2 teaspoons Sea Salt; 1 cup Thompson Raisins

Servings: persons

3/4 cups Salted Butter, Softened
3/4 cups Sugar
1 whole Egg
2 teaspoons Vanilla Extract
1 cup Canned Pumpkin Puree
2 cups All-purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1/2 teaspoons Sea Salt
1 cup Thompson Raisins

1
Preheat oven to 350u00b0F. Line the bottom and sides of a 9x9 baking dish with foil, leaving an overhang on all sides.
2
Cream the butter and sugar on medium speed of an electric mixer. Once smooth, add the egg, vanilla, and pumpkin puree and mix until combined. Add the dry ingredients and mix on low speed until just combined. Don't overmix.
3
Fold in the raisins. Spread batter evenly into the baking dish. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before cutting.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups Salted Butter, Softened, 3/4 cups Sugar, 1 whole Egg, 2 teaspoons Vanilla Extract, and more.

Yes, Pumpkin Muffin Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffin Bars

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