Pumpkin Bar Edible Mummies with Cream Cheese Frosting
Don’t throw a Halloween party without these fun pumpkin bar edible mummies. With low fat and less sugar, you can maybe even eat two mummies!
This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.
Do you have any fun plans for Halloween? Halloween has never been a holiday that I got overly excited about. It was fun as a kid, of course, but in my late teens and adulthood, it just isn’t really something that I love participating in. I really don’t know why! I do love handing out candy and seeing all the costumes though.
Now that I have kids, I’m beginning to be a little more excited about Halloween – because the kids are. We love to pick out costumes and go trick-or-treating with them. (Although, I’m not a big fan of all the candy!)
This year E wants to be a princess and N wants to be Spiderman. We have both of those costumes in our dress-up clothes so the kids are making it easy on me!
For a healthier Halloween treat, I love these fun little pumpkin bars. My kids are obsessed with these edible mummies. And guess what – they’re seriously simple to make. SO easy. An easy treat that will have your kids smiling – major win. For a Halloween sandwich, try these spider grilled cheese sandwiches.
As always, I try to make these a little more healthy for my family. Instead of oil, I use non-fat plain Greek yogurt. It keeps the bars super moist without adding any fat.
I swap out part of the sugar and use Monk Fruit In The Raw®. If you’ve never heard of Monk Fruit, you can find out more about it here. It’s a zero-calorie sweetener, so by using it in this recipe, you’re decreasing the calorie content significantly. It is available in a baker’s bag size (that’s what you’ll want for this recipe) as well as small packets that are perfect for coffee or tea.
NOTE: If you don’t have monk fruit sweetener, substitute regular sugar, 1:1 in this recipe.
Happy Halloween, everyone!
Pumpkin Bar Edible Mummies with Cream Cheese Frosting
Don't throw a Halloween party without these fun pumpkin bar edible mummies. With low fat and less sugar, you can maybe even eat two mummies!
Ingredients
For the bars:
- 4 large eggs
- 1 cup sugar
- 2/3 cup Monk Fruit In The Raw (16 packets if not using the Baker’s Bag)
- 1 cup nonfat plain Greek yogurt
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting:
- 8 ounces reduced-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 teaspoons milk
- 4 cups powdered sugar
- Candy Eyes
Instructions
- Preheat oven to 350°F. Grease a 15x10-inch pan.
- Beat eggs, sugar, Monk Fruit In The Raw, yogurt, pumpkin and vanilla until well blended.
- In a separate bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt. Gradually add dry ingredients to pumpkin until well blended. Pour into prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before making frosting.
- In a large bowl, combine cream cheese, butter, vanilla, milk, and powdered sugar. Beat with an electric mixer until smooth and combined. If you need to add more milk, you can add it in very small amounts but remember you want the frosting to be thick so it will hold its shape.
- Cut bars into rectangles. I make one long cut down the pan the long way and then cut the other way until I have 18 bars.
- Using a piping bag and a piping tip with a long, thin opening (I used one similar to a Wilton 104), pipe small dots for the eyes (you can also use a toothpick for this), and place eyes on top of frosting. Then, work back and forth with the frosting to create a mummy effect. It doesn’t have to be perfect!
Notes
- Use 2/3 cup more sugar if you don't have Monk Fruit In The Raw sweetener.
Nutrition Information:
Yield: 18 Serving Size: 1 mummyAmount Per Serving: Calories: 273Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 248mgCarbohydrates: 48gFiber: 1gSugar: 37gProtein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He loves these bars too. The kids were the real fans though!
Changes I would make: None are necessary!
Difficulty: Easy!
PS: Here are the edible eyes –you’ll definitely need those! Edible eyes are also available in most grocery stores in the cake decorating aisle.
Find out where to buy Monk Fruit In The Raw® here.
Make sure to also visit In The Raw sweeteners on their website as well as Facebook, Twitter, Pinterest, and YouTube.
Disclosure: This is a sponsored conversation written by me on behalf of In The Raw via Burst Media. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of In The Raw via RhythmOne. The opinions and text are all mine.
7 Comments on “Pumpkin Bar Edible Mummies with Cream Cheese Frosting”
looks so good.
Thanks Denise!
Do you have a recipe without pumpkin? :)
I have a lot of recipes without pumpkin! Do you mean THIS recipe without pumpkin?
Rachel you are so clever and we all love this mummies! Not only do they tastes great they look fabulous xoxo
adorable
These are adorable! I haven’t tried Monk Fruit before, I’ll keep an eye out for it at the store. I’m not a major Halloween fan though I imagine seeing it through kid’s eyes makes all the difference ;)