Pumpkin Workout Fudgy Brownies

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

I discovered these brownies are perfect for satisfying sweet cravings while sticking to a healthy diet.

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 Nut Butter:

If using almond butter or another nut or 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 Refrigerate:

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:

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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These brownies quickly became a favorite at family gatherings, especially for the kids after soccer practice.

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 (eg dairy, soy) check labels for specific ingredients.

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These brownies balance indulgence with nutrition for a perfect snack anytime.

Recipe FAQs

→ Can I substitute almond butter for a nut-free option?

Yes, sunflower seed butter or pumpkin seed butter work well to keep the texture creamy and nut-free.

→ How long should these brownies be baked?

Bake for 20–25 minutes at 325°F. For fudgier texture, aim closer to 20 minutes.

→ What enhances the flavor after baking?

Chilling the brownies overnight firms them up and deepens the sweetness and flavor.

→ Can I add chocolate chips or nuts?

Absolutely, dark chocolate chips or chopped nuts add texture and extra richness.

→ Are there dairy or gluten ingredients used?

No dairy or gluten ingredients are included, making these suitable for dairy-free and gluten-free diets.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator for 2–3 days or freeze for up to one month.