– For those with a nuttier palate, stir in a cup of chopped walnuts or pecans to the batter before baking.
– To cater to different dietary needs, feel free to swap the all-purpose flour for a gluten-free blend and use a plant-based oil to keep it dairy-free.
– If you’ve got chocolate lovers at your table, sprinkle mini chocolate chips atop the frosting for an extra layer of indulgence.
– For individual treats, you can pour the batter into lined muffin tins to make pumpkin cupcakes – just reduce the baking time to about 15-20 minutes.
– The bars freeze well, so don’t shy away from making a double batch. Simply wrap them in a cozy cling film and tuck them in the freezer before frosting, defrosting as needed for those impromptu family gatherings.