Save to Pinterest Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
I first served these pumpkin workout brownies to my training group and they were a hit immediately.
Ingredients
- Pumpkin puree: 1 1/4 cups
- Almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter): 2/3 cup
- Pure vanilla extract: 1 tsp
- Unsweetened cocoa powder (regular or a mix of regular and Dutch process): 1/3 cup
- Granulated sugar (or keto-friendly substitute for low carb): 1/4 cup
- Chocolate protein powder (or additional cocoa powder if preferred): 3 tbsp
- Salt: 1/4 tsp
- Pumpkin pie spice or ground cinnamon: 1/4 tsp
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.
Save to Pinterest This recipe quickly became a family favorite after many cozy evenings spent enjoying these brownies together.
Notes
For a nut-free version use sunflower seed butter or pumpkin seed butter. Feel free to add dark chocolate chips or chopped nuts for extra texture. Brownies are sweeter and fudgier after chilling overnight. For a lower-carb version use a sugar substitute and omit or replace the protein powder if needed. 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
Nutritional Information
Calories 107, Total Fat 7 g, Carbohydrates 9 g, Protein 4 g per serving based on 12 brownies
Save to Pinterest Enjoy these brownies as a wholesome snack or a delicious post-workout treat.
Common Recipe Questions
- → Can I substitute almond butter for a nut-free option?
Yes, sunflower seed or pumpkin seed butter work great as alternatives without sacrificing creaminess.
- → How do I achieve fudgier brownies?
Bake for 20 minutes instead of 25 and allow them to chill overnight to set and deepen flavor.
- → Is this suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, ensuring safe enjoyment without gluten.
- → Can I add extra texture to these brownies?
Dark chocolate chips or chopped nuts enhance texture and add pleasant crunch.
- → What is the best way to store leftovers?
Keep brownies refrigerated for 2–3 days or freeze up to a month to maintain freshness.
- → Can I lower the carb content?
Use a keto-friendly sugar substitute and omit or replace protein powder to reduce carbohydrates.