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Jamie Eason's LiveFit Recipes: Pumpkin Protein Bars

Jamie Eason's LiveFit Recipes: Pumpkin Protein Bars

Jamie Eason sets out to prove that pumpkin desserts can be delicious and nutritious - both peacefully coexisting in one pumpkin protein bar.

Who hasn't experienced the guilty pleasure of a tasty pumpkin scone, cheesecake, or bread at the local coffee shop? Unfortunately, they're pretty unhealthy, but they're so darn delicious! If only there was a healthy down-home pumpkin piece of heaven that someone on a diet could enjoy...

Well, there is—and I've got the recipe! You might not have guessed, but pumpkin is a very nutritious fruit offering a bunch of great health benefits. Unfortunately, those benefits are usually offset by adding too much sugar, simple carbs, and fat. However, this edition of LiveFit Recipes proves that you can throw a whole mess of healthy ingredients together to make a pumpkin protein bar that's soft, supple, and sinfully delicious.


Jamie Eason's Pumpkin Protein Bars

Watch The Video - 8:38




Pumpkin Protein Bars Recipe


Pumpkin Protein Bars

Nutrition Facts:


Nutrition (without walnuts): 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein

Nutrition (with walnuts): 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein

Ingredients:



Directions:


  1. Preheat the oven to 350.
  2. Spray a 9 X 13 Pyrex dish with non-stick spray.
  3. Combine first 11 ingredients and mix well.
  4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.
  5. Makes 24 squares.

Jamie's Pumpkin Protein Bars Recipe. PDF (12.9 KB)





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About The Author

Jamie Eason has become the world's fittest model and continues her hard work and dedication by contributing her knowledge about fitness and nutrition.

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grrrlsetsfire

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grrrlsetsfire

add less sugar and a little honey to substitute. This is a great snack for in between meals.

Dec 27, 2011 1:59pm | report
cyprusgal

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cyprusgal

I nearly burnt my protein cake!!!! It was at 350 and I thought it was too high.. I googled it and realised it was set to F not Celsius degrees!! So people watchout!!
350 F equals 180 C!!! (I live in Europe!)

Jan 13, 2012 6:03am | report
  • Body Stats
  • ht: 10'11"
  • wt: 131.34 lbs
  • bf: 21.6%
MarinaNS

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MarinaNS

I also live in Europe and was suspicious about that number too :-) but my oven doesn't even have 350 C, so I googled it and baked my bars at 175 C for 35 min, it was perfect...

Oct 11, 2012 3:44pm | report
  • Body Stats
  • ht: 11'11"
  • wt: 143.3 lbs
  • bf: 26.0%
stussycrew

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stussycrew

What kind of oven do you have?? 350�C :)

Mar 4, 2013 9:19am | report
msdedicated28

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msdedicated28

I really enjoyed them, but the 1st time i made them i used stevia raw instead of xylitol but this time i got my xylitol and im goin to try it out.. still lookin for raw pumpkin found my health food store, so next shopping day lookin for it.. and im goin to make them into muffins instead

Jan 22, 2012 4:03pm | report
alejandra003

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alejandra003

For stevia in the raw was it sitll the 1/2 C or less? THanks!

Apr 6, 2012 9:32pm | report
danielle080912

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danielle080912

you can find raw pumpkin at walmart

Jul 5, 2012 12:09pm | report
magzter

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magzter

Tomorrow I'm going to the store and getting the majority of ingridients. I still need to order the sugar here.

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Feb 2, 2012 2:27am | report
jowheeler_2

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jowheeler_2

Which egg whites are best? I'm super new to this stuff, so am I just supposed to buy the ones in the container at the grocery store? Or just separate the yolk from the whites?

Feb 3, 2012 3:44pm | report
AmyLaurel

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AmyLaurel

I used container egg whites, they worked great. This is my favorite of her recipes so far. --Just be sure the container you use isn't artificial etc. -- Good luck!

Jun 6, 2012 7:00pm | report
lotusrk

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lotusrk

You can use either. If you get the ones in a container, make sure they are label whites only, not egg eater types that are artificially colored and usually have flavoring like onion powder, even in the plain ones.

Nov 1, 2012 8:50am | report
Qtcakes

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Qtcakes

I rather to buy jumbo eggs and I separated them from yolk. I always keep in my refrigerator small box of egg whites just in case I runn out my eggs. I buy 180 egg box almost every week

Oct 25, 2013 8:31pm | report
nikkis84

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nikkis84

jowheeler - Jamie Eason points out in her video form lemon protein bars -- you can use either regular eggs and separate them or liquid egg whites in the carton for recipes calling for egg whites. But if you use the liquid egg whites, you should subtract 1 from the amount of eggs used. So, if you use separated egg whites from regular eggs, use 4. If you use liquid egg whites in the carton, use 3 (use the conversion chart on the carton to determine how many 3 is).

Feb 4, 2012 3:35pm | report
Dazzling Danielle

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Dazzling Danielle

The Pumpkin Protein Bars are my favorite!!! :) So tasty! I make them in muffin tins to help with the serving size!

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Nov 30, 2011 9:20am | report
AmyLaurel

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AmyLaurel

Thanks for the tip! That's a great idea.

Jun 6, 2012 7:04pm | report
wolfeee

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wolfeee

Is there a substitute for Xylitol?

Dec 21, 2011 5:24am | report
faithfulmaji

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faithfulmaji

you can substitute Stevia so I've heard. From what I have read they cut down the amount instead of using a 1/2 cup.

Oct 16, 2013 10:55am | report
TakingAction

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TakingAction

Hi Jamie,
What could you substitute if you don't like eating fake sugars for the pumpkin recipe?

Would stevia work? That's the only sugar substitute I use. Otherwise what do you recommend?

Thanks so much. Looking forward to beginning Day 1.

Jan 2, 2012 6:02pm | report
hhoren

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hhoren

TakingAction - I'd like to make these with Stevia too! How much would you use? What do you think about using raw honey?

Jan 3, 2012 7:41pm | report
ciancee

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ciancee

What about agave nectar? It would prevent a spike in insulin...

Jan 6, 2012 1:02pm | report
doublezizzle

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doublezizzle

by the way, do not use agave nectar. if you watch jamie's video where she's doing her grocery shopping, she points out that agave nectar is very bad for you bc it causes a spike in blood sugar...

Mar 18, 2012 5:32pm | report
cshearer

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cshearer

I use "Blonde Coconut Palm Sugar" by Sweet Tree. They say it has a low glycemic index. It adds calories, but I like the taste of it better. :-)

Apr 8, 2012 4:51pm | report
NurseMD

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NurseMD

Agave nector is used by diabetes because it does NOT cause a spike in blood sugar. So it is safe to use, if you are worried about your blood glucose levels. Just use a little less then the amount suggested for the "sugar" content because it is a liquid.

Sep 8, 2013 7:59am | report
clarice4698

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clarice4698

These are REALLY good and they're filling!

Jan 9, 2012 6:05am | report
AllysMom

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AllysMom

For those asking about the sugar substitutes:

I live in a tiny town and my grocery store hikes up the prices on everything and never carries anything other than the basics. BUT I did find 2 neat substitutes.
1) Ideal - Brown - No Calorie Sweetener - Ingredients: Xylitol, Maltodextrin, Molasses

Jan 9, 2012 8:09am | report
Showing 1 - 25 of 202 Comments

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