Pumpkin Workout Brownies Recipe

Introduction

These Pumpkin Workout Brownies offer a deliciously fudgy treat that’s also packed with wholesome ingredients. Perfect as a healthy snack or post-workout boost, they combine pumpkin puree and almond butter with rich cocoa for a guilt-free indulgence.

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 (163°C). Line an 8-inch 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 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 until the mixture is completely smooth.
4. Step 4: Spread the batter evenly into the prepared pan.
5. Step 5: Bake on the center rack for 20-25 minutes. For extra fudgy brownies, bake for 20 minutes. The brownies will be slightly undercooked when removed.
6. Step 6: Let the brownies cool, then loosely cover with a paper towel and refrigerate overnight. This helps them firm up while retaining their fudgy texture and enhances the flavor.
7. Step 7: Frost as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze for up to a month. They can be enjoyed straight from the freezer if you like.

Tips & Variations

• Use sunbutter or pumpkin seed butter as allergy-friendly alternatives to almond butter.
• For a less sweet version, reduce the sugar slightly or replace it with a natural sweetener of your choice.
• Try using a combination of regular and Dutch-processed cocoa powder for richer flavor.
• Adding chopped nuts or dark chocolate chips can add texture and extra indulgence.

Storage

Store the brownies covered in the refrigerator for 2-3 days. For longer storage, cut into squares and freeze in an airtight container for up to one month. They can be eaten straight from the freezer or thawed briefly at room temperature or in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of almond butter?

Yes, sunbutter or pumpkin seed butter are great allergy-friendly substitutes. Peanut butter can also work but may alter the flavor slightly.

Do these brownies taste pumpkin-y?

The pumpkin adds moisture and subtle flavor without overpowering the rich cocoa taste. The pumpkin pie spice or cinnamon enhances the warm, comforting notes.

Pumpkin Workout Brownies Recipe

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★★★★★

4.9 from 134 reviews

• Author: Olivia
• Total Time: 12 hours 35 minutes
• Yield: 9 brownies (approximately 2-inch squares) 1x
• Diet: Gluten Free

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Description

These Pumpkin Workout Brownies are a healthy, fudgy treat perfect for satisfying your sweet tooth while fueling your body. Made with wholesome ingredients like pumpkin puree and almond butter, they combine the rich taste of chocolate with a subtle pumpkin spice flavor. Ideal as a post-workout snack or guilt-free dessert, these brownies are easy to prepare and become even more delicious after chilling overnight.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/3 cup cocoa powder
• 3 tbsp chocolate protein powder or additional cocoa powder
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice or cinnamon
• 1/4 cup sugar

Wet Ingredients

• 1 1/4 cup pumpkin puree
• 2/3 cup almond butter (or allergy-friendly substitute like sunbutter or pumpkin seed butter)
• 1 tsp pure vanilla extract

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Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper to prevent sticking.
2. Prepare almond butter: Gently warm the almond butter until it becomes easily stir-able but not hot, ensuring it blends smoothly with the other ingredients.
3. Mix ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, sugar, cocoa powder, protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice. Stir thoroughly until the batter is completely smooth and well combined.
4. Spread batter: Pour the mixture into the prepared pan, spreading it evenly to ensure consistent baking.
5. Bake: Place the pan on the center oven rack and bake for 20-25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will be slightly undercooked when removed.
6. Cool and refrigerate: Allow the brownies to cool at room temperature, then loosely cover with a paper towel and refrigerate overnight. This chilling time helps the brownies firm up while maintaining their fudgy texture and enhances the sweetness.
7. Serve and store: Frost as desired before serving. Refrigerate leftovers 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.

Notes

• Use sunbutter or pumpkin seed butter as an allergy-friendly alternative to almond butter.
• You can use regular unsweetened cocoa powder or a combination of regular and Dutch-processed cocoa powder for flavor variation.
• Brownies are undercooked when removed from the oven but firm up after refrigeration, preserving a fudgy texture.
• This recipe is intended as a healthier snack option rather than a traditional dessert for bake sales or parties.
• To enhance flavor, consider frosting the brownies with your favorite healthy frosting before serving.
• Freeze leftover brownie squares for up to one month. They are delicious eaten directly from the freezer.

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

Keywords: pumpkin brownies, healthy brownies, workout snacks, healthy dessert, gluten free, pumpkin spice dessert, protein brownies, almond butter brownies, fudgy brownies