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Blueberry Pumpkin Muffin Breakfast Bars




For the muffin crust

⅓ cup pumpkin puree

⅓ cup maple syrup

¼ cup coconut oil, melted

3 eggs, whisked

1 tablespoon vanilla extract

¼ cup coconut flour

1 tablespoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon powdered ginger)

½ teaspoon baking soda

½ teaspoon baking powder

pinch of salt


For the blueberry topping

2 cups of fresh blueberries (frozen blueberries work, just thaw first)

2 tablespoons honey

2 tablespoons coconut cream concentrate or coconut butter

1 teaspoon lemon juice

zest of ½ a lemon

2 tablespoons arrowroot starch


For the crumble

½ cup mixed nuts, chopped (I used 1/4 cup almond meal and 1/4 cup chopped walnuts)

3 tablespoons unsweetened shredded coconut

1 tablespoon chopped raw pumpkin seeds

1 tablespoon or to taste Lucuma powder

1 tablespoon maple syrup

1+ tablespoons melted coconut oil

Cinnamon to taste

Salt to taste



Preheat oven to 350 degrees.

Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.

In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

Pour dry ingredients into wet ingredients and mix well.

Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.

Pour the muffin batter into the parchment lined baking sheet and spread out evenly.

Place in oven and baking for 30-35 minutes until cooked through.


While the crust bakes, place a small saucepan over medium heat and add blueberries.

Add honey, coconut butter, lemon juice, and lemon zest. Mix well.

Once the blueberries begin to burst, remove some of the liquid from the pan and mix with the arrowroot starch.  Remove blueberries from heat and add arrowroot mixture. Mix until completely combined. Let sit for about 5 minutes to thicken up.


When the crust is done cooking, pour the blueberry mixture on top.


In a bowl, add nuts, coconut, pumpkin seeds, maple syrup, coconut oil, lucuma powder, cinnamon and salt and mix together and mix.

Add clumps of the nuts to the top of the blueberry mixture.

Add to oven and bake for 15 minutes.

Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.

Store in fridge.

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