Pin Rich, fudgy brownies made with pumpkin puree and boosted with protein&mdashperfect for a healthy snack or post-workout treat.
I first made these pumpkin brownies after my workout and loved how they satisfied my sweet tooth without the guilt.
Ingredients
- Wet Ingredients: 1 1/4 cups pumpkin puree, 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter), 1 tsp pure vanilla extract
- Dry Ingredients: 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process), 1/4 cup granulated sugar (or keto-friendly substitute for low carb), 3 tbsp chocolate protein powder (or additional cocoa powder if preferred), 1/4 tsp salt, 1/4 tsp pumpkin pie spice or ground cinnamon
Instructions
- Step 1:
- Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2:
- If using almond butter or another nut/seed butter, gently warm it in the microwave or on the stovetop until easily stirrable.
- Step 3:
- In a large mixing bowl, combine the pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
- Step 4:
- Add the cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.
- Step 5:
- Spread the batter evenly into the prepared pan.
- Step 6:
- Bake on the center rack for 20–25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will appear underbaked when removed from the oven.
- Step 7:
- Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.
- Step 8:
- Cut into 9–12 squares. Frost as desired, or enjoy plain.
- Step 9:
- Store leftovers in the refrigerator for 2–3 days, or freeze for up to 1 month. Brownies can be enjoyed straight from the freezer.
Pin My family loves sharing these brownies after weekend workouts as a healthy treat everyone enjoys.
Notes
Feel free to add dark chocolate chips or chopped nuts for extra texture. Delicious topped with Greek yogurt or nut butter drizzle.
Required Tools
8-inch square baking pan, parchment paper, mixing bowls, spatula, measuring cups and spoons, knife for slicing
Allergen Information
Contains nuts (almond butter) unless a seed butter is substituted. Gluten-free and dairy-free as written. Protein powder may contain allergens (e.g. dairy, soy) check labels for specific ingredients. Always double-check ingredients if allergies are a concern.
Pin These pumpkin workout brownies balance health and indulgence perfectly making them a go-to snack.
Recipe Questions
- → Can I use a different nut or seed butter?
Yes, you can replace almond butter with sunflower seed or pumpkin seed butter for a nut-free option without compromising taste or texture.
- → How do I ensure fudgy brownies?
Bake the brownies for about 20 minutes; they'll seem slightly underbaked. Chilling them overnight firms up the texture and enhances the fudginess.
- → Is there a way to make these lower in carbs?
Substitute granulated sugar with keto-friendly sweeteners and consider omitting or replacing the protein powder with extra cocoa powder.
- → How should leftovers be stored?
Store brownies in the refrigerator for 2–3 days or freeze for up to one month. Enjoy chilled or thawed as preferred.
- → Can I add extra ingredients for texture?
Yes, dark chocolate chips or chopped nuts can be incorporated to introduce additional texture and flavor.
- → Are these suitable for dairy-free diets?
This formulation is dairy-free if the protein powder used does not contain dairy components. Always verify ingredient labels.