This post is dedicated to my dear Mother, gone 6 months today. Before she passed, I couldn’t imagine my life without her. I am sometimes still shocked that any of it happened. I’ve been trying my best to adjust, but it’s still really hard. However, as sad as I am to not have her physical presence anymore, I feel her spiritual presence daily. For that, I am thankful. Since she loved the fall and most things pumpkin, this one is for her. If you still have your mother in your life, give her a big hug for me. <3
Ah fall. The cool, crisp breeze and overcast skies we’ve been experiencing lately has officially made me ready for my warm and cozy over-sized sweatshirts and baggy sweatpants. Since I’ve been home, it’s also been a great time to find new fall recipes! I will admit that my eye is naturally drawn to delicious looking desserts (come on, who isn’t?), but when they have a healthy twist? I scribble down the recipe immediately and cannot wait to try it! Enter: Maple Pumpkin Squares.
I found the recipe for these Pumpkin Squares on Pinterest and since I just happened to have a can of organic pumpkin sitting in my cupboard, I thought it must be fate!! I’ve had quite the sweet tooth lately, so I’ve been doing my best to add some nutritional value any time I choose to indulge. These pumpkin squares are super moist and will just melt in your mouth! This is the perfect recipe to share with friends or bring to the next family gathering!
If you aren’t a fan of cream cheese or can’t afford organic cream cheese, just nix the topping! Even though the frosting adds a little something, I could do without next time. The cake itself is THAT good (and I’m a frosting type of girl)!
Why is this dessert somewhat healthy? It contains almond butter, pumpkin, and walnuts. Almonds and walnuts are great sources of healthy fats and pumpkin is a nutritious source of carotenoids, Vitamin A and C, potassium, magnesium, zinc, and fiber!
Here’s the breakdown per one square with frosting:
Nutritional profile: 184 calories, 15 g fat (3.3 g sat., 3.3 poly, 7.7 mono), 23 mg cholesterol, 28 mg sodium, 185 mg potassium, 10.9 g carbohydrate, 1.2 g fiber, 5.8 g sugar, 3.8 g protein, 39% Vitamin A, 17% Vitamin E, 10% Copper, 14% magnesium, 40% manganese, 11% phosphorus.
As you can see, there are quite a few nutrients in there and it is fairly low in sugar…despite the fact that this IS a dessert AND the serving is pretty generous!!
Maple Pumpkin Squares
courtesy of Oven Love
- 1 cup almond butter
- 3/4 cup organic pumpkin puree
- 1 egg
- 1/3 cup organic maple syrup
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or cinnamon works too!
- 1/3 cup chopped walnuts
- 4 ounces organic cream cheese, softened
- 2 tablespoons grassfed butter, softened
- 2 tablespoons organic maple syrup
- whole walnuts or pecans, for topping
- Preheat the oven to 350 degrees. Prepare an 8×8 baking pan with butter, oil or cooking spray.
- In a mixing bowl, whisk almond butter, pumpkin, egg, maple syrup, baking soda and pumpkin pie spice until well combined. Fold in the chopped nuts, if using.
- Pour the mixture into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- While the squares are cooling, combine the cream cheese and butter in a stand mixer and mix until smooth. Scrape down the sides and add the maple syrup. When the squares are completely cool, spread on the frosting. Cut into 2-inch squares and add a nut on the top for garnish. Store in the refrigerator for up to a week or at room temperature for 2-3 days