1cupgingerbread spice almond butter*see notes below for alternatives
½cupcanned pumpkinnot pumpkin pie filling
¼cupmaple syrup
1large egg
1teaspoonvanilla extract
1teaspoonbaking powder
6tablespoondark chocolate chips
Instructions
Preheat oven to 325 degrees F.
Line a 5x7-inch loaf pan (or 8x8 baking pan) with parchment paper.
In a medium bowl, mix all ingredients together except the chocolate chips. Once everything is evenly incorporated, gently fold in 4 tablespoon chocolate chips.
Pour into your baking pan and top with the remaining chips. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a couple of crumbs.
Transfer the pan to a wire rack to cool for 10 to 15 minutes. Then, carefully remove them (using the parchment) and allow to fully cool before slicing to eat.
Notes
Nutrition for 1 out of 12 bars*4.5g Protein | 18g Carbs | 12.5g Fat | 193 Calories*Please cut and serve based on your macro needs**Gingerbread Spice almond butter can be subbed with 1 cup regular almond butter plus 1 teaspoon ground cinnamon, 1 teaspoon nutmeg, ½ teaspoon allspice, ½ teaspoon ground cloves.