Cranberry Pumpkin Bars
6
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 18 • Difficulté: Facile
No pumpkin pie spice in your pantry? Substitute with 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon each of nutmeg, ginger and clove.
Ingrédients
Packed light brown sugar
1 cup(s)
Reduced-calorie margarine
4 tbsp(s), soft, at room teperature
Canned pumpkin
1 cup(s), puree
Raw egg
1 large
Egg whites
1 serving(s), large
1% low-fat buttermilk
⅓ cup(s)
Uncooked old fashioned oats
1½ cup(s)
Pumpkin pie spice
1 tbsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
All-purpose flour
1¼ cup(s)
Dried cranberries
⅔ cup(s)
Instructions
1
Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
2
In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
3
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
4
Spread batter in pan and bake 20 to 25 minutes or until centre springs back when gently pressed. Cool and cut into 18 bars.
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