Egg-Free Pumpkin Spice Bars

It’s pumpkin time! (Also known as fall.) I, like many of you, am a lover of all things pumpkin this time of year— pumpkin lattes, pumpkin bread, pumpkin muffins, pumpkin bars.

My 18-month-old son was recently diagnosed with an egg allergy and a corn allergy. Unfortunately, this includes all egg and corn byproducts, like cornstarch and corn syrup. Which, by the way, is in everything. And since I’m breastfeeding him, I also have to avoid these foods. So we’ve been scouring the internet for safe recipes.

A friend sent me the link to a blog about clean eating— The Detoxinista. I was browsing The Detoxinsita’s recipe lists and found a tantalizing recipe for pumpkin bars. I had to make them right away, but I had to substitute the eggs.

These pumpkin bars are egg-free and grain-free, and they’re only lightly sweetened with raw honey! They are definitely way more spice than sweet. This cuts way down on the calories and they’re still so delicious

Here is my egg-free version of pumpkin bars.


  • ½ cup pumpkin puree
  • ½ cup almond butter
  • ½ cup raw honey
  • 2 Tbsp ground flaxseed
  • 6 Tbsp warm water
  • 2 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • ½ tsp baking soda


Preheat your oven to 350 degrees and grease a baking pan with coconut oil.

First, prepare your flaxseed as an egg substitute. Combine the flaxseed and warm water and let it rest for five minutes. It will become the consistency of raw egg.

In a separate mixing bowl, combine your pumpkin puree, almond butter and honey. Mix with a hand mixer until combined.

Add the flaxseed, pumpkin pie spice, sea salt and baking soda. Mix again with a hand mixer until combined.

Pour the batter into your baking pan.

Bake for 20 minutes until the edges are golden and lightly crispy.

Enjoy with a coffee! These are perfect for either breakfast or dessert. Happy Fall!

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