Pumpkin Workout Brownies

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.

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 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.

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My family loves gathering around these brownies after a day outdoors, making every bite special.

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.

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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.