Pumpkin Workout Brownies Recipe

Introduction

These Pumpkin Workout Brownies blend wholesome pumpkin puree with rich cocoa and almond butter for a fudgy, protein-packed treat. Perfect as a healthy snack or post-workout bite, they’re naturally sweetened and easy to make. Enjoy a dessert that feels indulgent but fuels your body.

Ingredients

• 1 1/4 cup pumpkin puree
• 2/3 cup almond butter or allergy-friendly substitute
• 1/3 cup cocoa powder
• 1/4 cup sugar (for low carb, try Keto Brownies)
• 3 tbsp chocolate protein powder or additional cocoa powder
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice or cinnamon

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Line an 8-inch baking pan with parchment paper for easy removal.
2. Step 2: Gently warm the almond butter until it is soft and easy to stir.
3. Step 3: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice.
4. Step 4: Stir all ingredients thoroughly until the batter is completely smooth.
5. Step 5: Spread the batter evenly into the prepared pan.
6. Step 6: Bake in the center rack for 20-25 minutes. For extra fudgy brownies, bake closer to 20 minutes. They will seem slightly undercooked when removed.
7. Step 7: Allow the brownies to cool, then loosely cover with a paper towel and refrigerate overnight. This step firms them up while maintaining fudginess and enhances the sweetness.
8. Step 8: Frost as desired before serving. Store leftovers in the refrigerator for 2-3 days or freeze up to one month.

Tips & Variations

• For allergy-friendly brownies, substitute almond butter with sunbutter or pumpkin seed butter.
• You can mix regular and Dutch-processed cocoa powder for a more nuanced chocolate flavor.
• Enjoy these brownies straight from the freezer for a cold, delicious snack.
• Adjust sweetness by using your preferred sweetener, such as a low-carb option for Keto-friendly brownies.

Storage

Store these brownies covered in the refrigerator for 2-3 days to keep them fresh. For longer storage, cut into portions and freeze for up to one month. They can be enjoyed frozen or thawed. Refrigerating overnight after baking helps firm them up without sacrificing their fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut butter?

Yes, you can substitute almond butter with any nut or seed butter you prefer, such as peanut butter, sunbutter, or pumpkin seed butter, especially to accommodate allergies.

Are these brownies gluten-free?

Yes, these brownies contain no flour and are naturally gluten-free, making them suitable for gluten-sensitive diets.

Pumpkin Workout Brownies Recipe

Print Recipe

★★★★★

4.9 from 633 reviews

These Pumpkin Workout Brownies are a delicious and nutritious treat perfect for a healthy snack or post-workout energy boost. Made with pumpkin puree, almond butter, and protein powder, these brownies offer a fudgy texture with a hint of fall spice. They are easy to prepare, allergy-friendly, and keep well refrigerated or frozen, making them a convenient option for guilt-free indulgence.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 10 minutes prep + 20-25 minutes baking + overnight refrigeration (~10 hours)
• Yield: 9 brownies (cut into 3x3 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/4 cups pumpkin puree
• 2/3 cup almond butter or allergy-friendly substitute (such as sunbutter or pumpkin seed butter)
• 1 tsp pure vanilla extract

Dry Ingredients

• 1/3 cup cocoa powder (can combine regular unsweetened and Dutch-processed cocoa)
• 1/4 cup sugar (for low carb option, use keto-friendly sweetener)
• 3 tbsp chocolate protein powder or additional cocoa powder
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice or cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper to ensure easy removal of the brownies after baking.
2. Prepare Almond Butter: Gently warm the almond butter until it becomes easily stirrable but not runny. This helps in mixing it thoroughly with the other ingredients for a smooth batter.
3. Combine Ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder, vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir the mixture until it is completely smooth with no lumps.
4. Spread Batter: Pour and evenly spread the batter into the prepared baking pan, smoothing the top with a spatula.
5. Bake: Place the pan on the center rack of your oven and bake for 20 to 25 minutes. For fudgier brownies, bake closer to 20 minutes. The brownies will seem undercooked when you take them out, which is intentional.
6. Cool and Refrigerate: Allow the brownies to cool completely. Then loosely cover the pan with a paper towel and refrigerate overnight. This resting time firms up the brownies while maintaining their fudgy texture and enhances their sweetness.
7. Serve and Store: Frost as desired before serving. Store leftovers in the refrigerator for 2 to 3 days, or cut and freeze the brownies for up to one month. They can be enjoyed directly from the freezer if preferred.

Notes

• Sunbutter or pumpkin seed butter are good allergy-friendly substitutes for almond butter.
• You can use a combination of regular and Dutch-processed unsweetened cocoa powder for variation in flavor.
• For a low-carb version, replace sugar with keto-friendly sweeteners as per your preference.
• Brownies will taste better the day after baking due to the refrigeration step.
• This recipe is designed as a healthier snack alternative, not as a traditional dessert for bake sales or parties.

Keywords: pumpkin brownies, healthy brownies, gluten free dessert, protein brownies, almond butter brownies, fall desserts, workout snack