Pumpkin Workout Brownies

Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.

I first served these brownies chilled overnight and they were sweeter and fudgier than expected, making them a family favorite.

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

Instructions

Preheat:

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 Nut 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:

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.

Store:

Store leftovers in the refrigerator for 2–3 days or freeze for up to 1 month Brownies can be enjoyed straight from the freezer.

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This recipe always brings us together especially when my children help cut the brownies into squares after chilling.

Notes

Feel free to add dark chocolate chips or chopped nuts for extra texture 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

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 Always double-check ingredients if allergies are a concern.

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These pumpkin workout brownies are a delicious and healthy treat perfect for any time you need a protein boost.

Recipe FAQ

→ What makes these brownies moist and fudgy?

The combination of pumpkin puree and nut or seed butter creates a moist texture, while chilled batter firms up the brownies for a fudgy bite.

→ Can I substitute almond butter for allergies?

Yes, sunflower seed butter or pumpkin seed butter are great allergy-friendly alternatives that maintain texture and flavor.

→ How does protein powder affect the brownies?

It boosts protein content and adds richness without compromising the fudgy texture, making them suitable for a healthy snack.

→ What is the role of pumpkin pie spice or cinnamon?

These spices add warm, autumnal notes that complement the pumpkin and cocoa flavors without overpowering the sweetness.

→ How should these brownies be stored?

Store refrigerated for 2–3 days or freeze up to one month. Chilling overnight enhances flavor and firmness.