Description

These Pumpkin Workout Brownies are a deliciously moist and fudgy snack, perfect for a post-workout boost or a healthy treat. Made with pumpkin puree, almond butter, cocoa powder, and protein powder, they offer a balanced combination of nutrients with a rich chocolate flavor and a subtle hint of pumpkin spice. The recipe uses wholesome ingredients to create a gluten-free, lower sugar option that can be tailored to dietary needs with optional substitutions.

Ingredients

Scale

Main 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 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder (regular or mix of regular and Dutch process)
1/4 cup granulated sugar or keto-friendly substitute for low carb
3 tablespoons chocolate protein powder or additional cocoa powder
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice or ground cinnamon

Instructions

Preheat oven and prepare pan: Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper, making sure to leave an overhang on the sides to easily lift out the brownies after baking.
Warm nut or seed butter: Gently warm the almond butter or your chosen nut/seed butter in the microwave or on the stovetop until it becomes easily stirrable but not hot.
Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, warmed nut butter, and pure vanilla extract until the mixture is smooth and well combined.
Incorporate dry ingredients: Add the unsweetened cocoa powder, granulated sugar (or keto substitute), chocolate protein powder (or additional cocoa powder), salt, and pumpkin pie spice (or ground cinnamon) to the wet mixture. Stir thoroughly until the batter is smooth and uniform without lumps.
Spread batter and bake: Evenly spread the brownie batter into the prepared baking pan, smoothing the top with a spatula. Place the pan on the center rack of the preheated oven and bake for 20 to 25 minutes. Bake closer to 20 minutes for a fudgier texture or longer for a more set brownie.
Cool and chill: Once baked, remove the brownies from the oven and allow them to cool completely in the pan. Then cover loosely with a paper towel and refrigerate overnight to let them firm up and enhance the flavor.
Slice and serve: After chilling, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 to 12 squares. You may frost them if desired, or enjoy plain. Store leftovers covered in the refrigerator for 2 to 3 days or freeze for up to 1 month.

Notes

You can substitute almond butter with any allergy-friendly seed butter such as sunflower seed or pumpkin seed butter.
Use a keto-friendly sugar substitute to make the brownies low carb.
Adjust baking time slightly for desired texture: less time for fudgy, more time for cake-like brownies.
Refrigerating overnight is key for the brownies to firm up and develop richer flavor.
Leftover brownies can be frozen wrapped tightly for longer storage.

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: pumpkin brownies, healthy brownies, protein brownies, gluten free snack, post workout snack, pumpkin spice dessert, chocolate pumpkin brownies