Vegan Pumpkin Protein Bars

DF GF V VG LC

These pumpkin protein bars are vegan, gluten-free and oil-free. They’re perfect for munching on before or after your workout or as a grab-and-go breakfast. Each bar has less than 60 calories, 5 grams of protein and only 4 grams of sugar!

I have another pumpkin recipe for ya (shocker, I know!). With oats and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They’re also oil-free and low in sugar! The entire batch is sweetened with just 1/4 cup of maple syrup and a few dairy-free dark chocolate chips on top, because chocolate makes everything better, am I right?!

These bars have the perfect amount of pumpkin pie flavor and a good protein to carb ratio — perfect for munching on before or after your workout or as a grab-and-go breakfast bar. I hope you love these bars as much as I do. Seriously, they are so good!

Pumpkin Protein Bars in a clear baking dish on a woven place setting.

PUMPKIN PROTEIN BARS VIDEO:

Ingredients + Substitutions:

  • rolled or quick oats – oats are naturally gluten-free but are often cross-contaminated during processing. If you need these bars to be gluten-free, make sure you look for oats that say “gluten-free” on the package!
  • vanilla protein powder – You can use your favorite protein powder, but if you want to keep these bars vegan, make sure you use vegan protein powder. If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead. 
  • baking powder + baking soda
  • salt
  • pumpkin pie spice – use store-bought pumpkin pie spice or make your own.
  • maple syrup – feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
  • pumpkin puree – either canned pumpkin or homemade pumpkin puree works. If you’re using store-bought, make sure you pick up canned pumpkin and not pumpkin pie filling.
  • unsweetened vanilla almond milk – I like to use unsweetened so I can control the amount of sweetness I add to the recipe. If you don’t have almond milk, feel free to use your favorite milk instead.
  • chocolate chips – I like dark chocolate chips, but any type of chocolate chip works. For a low-sugar version, use Lily’s Sweet stevia-sweetened chocolate chips (semi-sweet or dark chocolate). For a vegan version, use Enjoy Life’s dairy-free chocolate chips.

Pumpkin bars cut in squares scattered on the woven place setting. Clear baking dish with some bars in the upper right corner of the picture.

How to Make Vegan Pumpkin Protein Bars:

Start by mixing together your dry ingredients: oats, protein powder, pumpkin pie spice, baking soda, baking powder and salt.

In a separate large bowl, mix together your wet ingredients: maple syrup, pumpkin puree, and unsweetened almond milk.

Stir the dry ingredients into the wet until just combined.

Pour the batter evenly into a prepared dish with parchment paper or oil and sprinkle a few dark chocolate chips on top. Bake in a preheated oven and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before attempting to remove from the dish. Once cooled, cut and enjoy!

Hand holding one square pumpkin bar. Two small pumpkins out of focus in the background.

Storing Pumpkin Protein Bars

After letting your bars cool completely, store in an airtight container in the refrigerator for up to one week. They can be stored at room temp for up to three days, but they do keep best if stored in the fridge. You can also store them in the freezer for up to three months!

Pumpkin Protein Bars stacked on a marble countertop. Two small pumpkins out of focus in the background.

More Pumpkin Recipes to Try:

More Protein-Packed Recipes to Try:

If you make these pumpkin protein bars be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Pumpkin Protein Bars (Vegan + Gluten Free)

4 from 14 votes
These pumpkin protein bars are vegan, gluten-free and oil-free. They're perfect for munching on before or after your workout or as a grab-and-go breakfast. Each bar has less than 60 calories, 5 grams of protein and only 4 grams of sugar!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16

Ingredients

  • 1 cup rolled or quick oats, certified gluten-free, if needed
  • 1 cup vanilla protein powder, vegan, if needed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • 1/4 cup maple syrup
  • 1 cup canned pumpkin
  • ½ cup unsweetened vanilla almond milk, or other non-dairy milk
  • 1-2 Tablespoons dairy-free chocolate chips

Instructions
 

  • Preheat oven to 350°F. Spray a 8x8 baking dish with non-stick spray or line with parchment paper.
  • Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
  • Gently stir the dry mixture into the wet ingredients and stir until well combined.
  • Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean.
  • Bars keep best if stored in the refrigerator.

Nutrition

Serving: 1bar Calories: 56kcal Carbohydrates: 7g Protein: 5g Fat: 1g Fiber: 1g Sugar: 4g
Course: Breakfast/Snack
Cuisine: American
Keyword: healthy pumpkin recipes, protein bar recipe, protein bars, pumpkin protein bars, pumpkin recipes

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    73 comments
    1. Karen
      July 22, 2021 AT 9:59 am

      Hello! How many squares are these cut into or how much does 1 serving weigh to get the macros you’ve listed?

      Thank you! I’m very excited to try these!

      1. Brittany Mullins
        July 22, 2021 AT 4:54 pm

        The nutritional info is based on 16 bars.

    2. Heather
      April 22, 2021 AT 4:16 pm

      Delish!!! I’ll be making these again. I haven’t had much luck with adding protein powder to bars. But these were by far the best.

      1. Brittany Mullins
        April 23, 2021 AT 1:02 pm

        Woo! So glad this protein bars were a hit, Heather! Thanks for the review 🙂

    3. K.A.
      February 22, 2021 AT 1:53 pm

      5 stars
      Made these as part of my week’s meal prep. They’re super easy, tasty, and healthy. I’ve been eating them topped with strawberry chia jam and a drizzle of peanut butter. Great snack!

      1. Brittany Mullins
        February 22, 2021 AT 9:45 pm

        So pumped you loved these bars!! Thanks for the review, I so appreciate it!

    4. Missyf
      January 17, 2021 AT 1:18 pm

      5 stars
      Delicious! I made these for hubby’s food prep, but they are so good he’ll have to share. Mine were a little “wet” so I just added another scoop of protein powder and viola! Thanks for a great recipe.

      1. Brittany Mullins
        January 17, 2021 AT 6:40 pm

        Woo!! So glad these bars turned out for you. Thanks for the review, I really appreciate it. 🙂

    5. Melanie
      November 23, 2020 AT 4:46 pm

      5 stars
      Great recipe! Made them for my daughter and I. I traded out some of the protein powder for a small amount of coconut flour and added a little extra almond milk. I will definitely make these again!!

      1. Brittany Mullins
        November 23, 2020 AT 10:36 pm

        So glad you enjoyed these bars, Melanie! And good to know that using some coconut flour worked as a sub for some of the protein powder.

Parchment paper lined with protein balls.

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