Pumpkin bar treats

With Thanksgiving in just a few weeks I have pumpkin on the brain. These vegan, gluten-free Pumpkin Bars are grain-free treats will sure to be a fav! And that cinnamon streusel topping makes it rich, and so festive. Can be easily made ahead and kept in freezer as well. 

IngredientsWet:

• 1/4 cup maple syrup
• 2 tbsp coconut sugar 
• 1 cup pumpkin puree
• 1 tsp vinegar
• 1/2 tsp vanilla extract
• 1 tbsp flax seed meal
• Dry:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tbsp arrowroot
• 2 to 3 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Streusel:

• 2.5 tbsp brown sugar or use coconut sugar
• 3/4 tsp cinnamon
• 2 tbsp almond flour or a combination of almond and coconut flours
• 1/8 tsp salt
• 2 tbsp maple syrup or pumpkin puree - to moisten it/make crumb-like

Line a loaf pan (9x5 in). Preheat the oven to 350 degrees. Mix all the ingredients under wet until well combined.
Mix the dry ingredients in a bowl and add to the wet, Combine to make a thick batter.
Drop the batter into a parchment lined loaf pan and even it out using a spatula.
Mix the streusel ingredients. It should be crumbly
Spread on top. Bake for 30 to 35 mins.
Cool for 10 mins in the pan. Then remove from the pan, I like to put in the freezer for an hour or two to firm up before slicing. 

What's your favorite pumpkin treat? 

Enjoy!