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Pumpkin Streusel Bars
Pumpkin Streusel Bars I find the best recipes at about.com, especially those by Diana Rattray. I made a few healthier decisions, substituting canola oil for butter in the streusel, using more nuts in place of some of the flour in the streusel. I don?t think slightly cutting back on the sugar is going to hurt it.
Ingredients: 1 can (15 ounces) pumpkin puree 1 1/2 cups all-purpose flour3/4 cup light brown sugar, packed1/2 cup granulated sugar1 1/2 teaspoons baking powder2 1/2 teaspoons cinnamon1/2 teaspoon nutmeg1/2 teaspoon salt3 large eggs1 1/2 teaspoons vanilla extract3/4 cup vegetable oil, such as canola or corn oil Instead of flour, use additional nuts. I substituted oil for butter.3/4 cup gluten free flour1/3 cup light brown sugar, packed6 tablespoons canola oil1 teaspoon cinnamon3/4 cup chopped pecans Method:  Grease and flour a 13×9-inch baking pan. Heat oven to 350°. In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan. In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Add oil and mix until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares to serve. You can serve this with a dollop of ice cream or some whipped cream or just plain. Linked to What I Ate Wednesdays Saturday Sweets  related searches : Pumpkin
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