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 flour 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 2 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 3 large eggs1 1/2 teaspoons vanilla extract 3/4 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 flour 1/3 cup light brown sugar, packed 6 tablespoons canola oil 1 teaspoon cinnamon 3/4 cup chopped pecans Method: Grease and flour a 13×9-inch baking pan. Heat oven to 350°. ...