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Sweet and chewy spiced pumpkin protein bars studded with pecans and dark chocolate pieces.



I love coming up with new variations of protein bars. My Coconut Cream Protein Fudge Bars have been an excellent hit, and they are still one of my favorites! Several weeks ago I posted a Loaded Peanut Butter Protein Bar recipe, and it has done equally well.



So I wondered, why not get in with the pumpkin craze and create a pumpkin protein bar? Almond butter, cinnamon and nutmeg adds warmth to the pumpkin, while the pecans and chocolate chips add interesting texture and flavor. These really do taste delicious!



As a perk, they are super easy to make! No baking, no food processor, no blender required! All you need is a mixing bowl and a hand mixer! How easy is that?

A second perk is how quickly these little gems come together. It takes less than ten minutes to mix them up, then maybe fifteen minutes for them to harden in the freezer. So in less than half an hour you can have a delicious treat ready to go!



I like to have a batch of protein bars handy in the freezer at all times. That way if I don’t have time to eat a proper snack or breakfast, I can grab a couple of these, make a cup of collagen coffee, and I’m good to go!

If you are unsure of the benefits of collagen (or what it is), check out this informative post here.





Pumpkin Pecan Chocolate Chip Protein Bars {THM-S, Low Carb, Sugar Free} Print Servings: 9 Ingredients 1/4 Cup Pumpkin Puree

1/4 Cup Natural Almond Butter

2.5 Tablespoons Gentle Sweet

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Sprinkle of Nutmeg

1/4 Cup Collagen Hydrolysate

1/4 Cup Protein Powder

1/4 Cup Pecan Pieces

1/4 Cup Lily's Dark Chocolate Chips

3/4 Cup Melted Coconut Oil Instructions Place pumpkin and almond butter in a large mixing bowl and mix with a hand mixer until smooth.

Add remaining ingredients and mix well.

or 8x8 glass pan and place in freezer until firm. Place into a Silicone Bar Mold or 8x8 glass pan and place in freezer until firm.

Remove from mold, or if in a glass pan cut into bars.

For best results, store in the freezer. Notes If some of your ingredients are cold, your coconut oil may start to solidify when you mix it in. If this happens, you can just pop it in the microwave for about 15 seconds or until it is soft again. I'm sure you could also use natural peanut butter in place of the almond butter in this recipe, but I have not personally tried this. Feel free to substitute your favorite on-plan sweetener if you do not have Gentle Sweet. Tried this recipe? Mention @my_montana_kitchen_thm

This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!





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