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Pumpkin Workout Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/pumpkin-workout-brownies-recipe/