Pin It Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
This recipe has become a favorite after my workouts because it's both satisfying and nutritious.
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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
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Instructions
- Preheat Oven:
- 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.
- Warm Butter:
- If using almond butter or another nut/seed butter, gently warm it in the microwave or on the stovetop until easily stirrable.
- Combine Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
- Add Dry Ingredients:
- 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.
- Spread Batter:
- Spread the batter evenly into the prepared pan.
- Bake:
- 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.
- Cool and Chill:
- 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.
- Cut and Serve:
- Cut into 9 12 squares. Frost as desired, or enjoy plain.
- Storage:
- 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 It My family loves gathering around these brownies after a day outdoors, making every bite special.
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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.
Pin It 
These pumpkin workout brownies are a perfect balance of taste and nutrition, ideal for any time of day.
Recipe Questions & Answers
- → What gives these brownies their fudgy texture?
The combination of pumpkin puree and almond butter creates moistness, while cocoa powder and protein powder contribute to the dense, fudgy consistency.
- → Can I substitute almond butter for allergies?
Yes, seed butters like sunflower or pumpkin seed butter work well as allergy-friendly alternatives without compromising flavor.
- → How should I store these brownies for best freshness?
Store them in the refrigerator for up to 3 days or freeze for longer periods. Chilling overnight enhances flavor and texture.
- → Is the cocoa powder unsweetened or Dutch processed?
You can use regular unsweetened cocoa powder or a mix including Dutch process depending on your preferred flavor depth.
- → Can I add extra texture to the brownies?
Yes, dark chocolate chips or chopped nuts can be added to the batter for additional crunch and richness.
