Pumpkin Workout Brownies Recipe

Introduction

These Pumpkin Workout Brownies offer a deliciously fudgy treat with a healthy twist. Made with pumpkin puree and almond butter, they provide a satisfying snack perfect for post-workout or anytime you crave a chocolatey delight without the guilt.

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
• 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) and line an 8-inch baking pan with parchment paper for easy removal.
2. Step 2: Gently warm the almond butter until it becomes easily stir-able but not hot.
3. Step 3: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or extra cocoa powder), vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the mixture is completely smooth.
4. Step 4: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
5. Step 5: Bake on the center rack for 20-25 minutes. For a fudgier texture, bake for 20 minutes. The brownies will look slightly undercooked when done.
6. Step 6: Allow the brownies to cool completely, then loosely cover with a paper towel and refrigerate overnight. This resting time helps them firm up without losing their fudgy texture and enhances sweetness.
7. Step 7: Frost as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into squares and freeze for up to one month. You can enjoy them straight from the freezer if preferred.

Tips & Variations

• Use sunbutter or pumpkin seed butter as allergy-friendly alternatives to almond butter.
• Mix regular unsweetened cocoa with Dutch-process cocoa for a richer chocolate flavor.
• For extra sweetness, add a tablespoon of honey or maple syrup before baking.
• Add chopped nuts or dark chocolate chips into the batter for added texture and flavor.

Storage

Store these brownies covered in the refrigerator for up to 2-3 days. For longer storage, cut into squares and freeze for up to one month. They can be eaten directly from the freezer or thawed in the refrigerator before serving. Refrigerating overnight improves their texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, sunbutter or pumpkin seed butter work well as allergy-friendly substitutes and maintain the creamy texture needed for these brownies.

Do I need to use protein powder?

No, if you don’t have chocolate protein powder, simply use extra cocoa powder instead. The protein powder adds nutritional value but is not essential for the recipe’s success.

Pumpkin Workout Brownies Recipe

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★★★★★

4.7 from 149 reviews

• Author: Lily
• Total Time: 10 minutes prep + 20-25 minutes baking + overnight chilling (~8 hours)
• Yield: 9–12 brownies 1x
• Diet: Gluten Free

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Description

These Pumpkin Workout Brownies are a healthier take on the classic treat, combining pumpkin puree, almond butter, and cocoa powder for a fudgy, nutrient-packed snack. Perfect for those seeking a guilt-free indulgence, these brownies are naturally sweetened, high in protein, and enriched with warm spices, making them an ideal post-workout or anytime snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/4 cup pumpkin puree
• 2/3 cup almond butter (or allergy-friendly substitute like sunbutter or pumpkin seed butter)
• 1/3 cup cocoa powder (unsweetened; can use a combination of regular and Dutch)
• 1/4 cup sugar
• 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

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Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line an 8-inch pan with parchment paper to prevent sticking.
2. Warm Almond Butter: Gently warm the almond butter until it becomes easily stir-able, ensuring it mixes smoothly with other ingredients.
3. Mix Ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and consistent.
4. Spread Batter: Pour and spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula for an even bake.
5. Bake: Place the pan on the center rack of your preheated oven and bake for 20-25 minutes. For an extra fudgy texture, bake for 20 minutes. The brownies will appear slightly undercooked upon removal.
6. Cool and Chill: Allow the brownies to cool at room temperature. Then, loosely cover the pan with a paper towel and refrigerate overnight. This chilling step firms them up while maintaining their fudgy texture and enhancing sweetness.
7. Frost and Store: Frost the brownies as desired before serving. Store leftovers refrigerated for 2-3 days or cut into portions and freeze for up to one month. These brownies can be enjoyed straight from the freezer if preferred.

Notes

• For allergy-friendly variations, substitute almond butter with sunflower seed butter or pumpkin seed butter.
• You may use regular unsweetened cocoa powder or a mix of regular and Dutch-processed cocoa for different flavor profiles.
• These brownies are more suited as a healthy snack rather than a traditional bake sale dessert.
• Refrigeration overnight significantly improves the brownie texture and sweetness.
• Consume within 2-3 days refrigerated or freeze for longer storage up to one month.
• Ready to eat straight from the freezer for convenience.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: healthy brownies, pumpkin brownies, protein brownies, gluten free dessert, fudgy brownies, workout snacks, nutritious desserts