Pumpkin Workout Brownies Recipe
Introduction
These Pumpkin Workout Brownies offer a deliciously fudgy treat that’s packed with healthy ingredients like pumpkin puree and almond butter. Perfect as a post-workout snack or a guilt-free dessert, they come together quickly and improve in flavor after resting overnight.
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
- Step 1: Preheat the oven to 325°F (165°C) and line an 8-inch baking pan with parchment paper.
- Step 2: Gently warm the almond butter until it becomes easy to stir.
- 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 until the mixture is completely smooth.
- Step 4: Spread the batter evenly into the prepared pan.
- Step 5: Bake on the center rack for 20-25 minutes. For extra fudgy brownies, bake for about 20 minutes. The brownies will look slightly undercooked when done.
- Step 6: Allow the brownies to cool, then loosely cover with a paper towel and refrigerate overnight. This resting time helps them firm up without losing their fudginess and enhances their sweetness.
- Step 7: Frost as desired before serving.
Tips & Variations
- Use sunbutter or pumpkin seed butter instead of almond butter for an allergy-friendly option.
- Try a mix of regular unsweetened cocoa and Dutch-process cocoa powder to adjust the chocolate depth.
- For a nut-free version, substitute the almond butter with seed butters like sunflower seed butter.
- Adding chopped nuts or chocolate chips on top before baking can add texture and flavor.
Storage
Store the brownies in the refrigerator covered loosely with a paper towel or plastic wrap for 2-3 days. For longer storage, cut into portions and freeze for up to one month. They can be enjoyed straight from the freezer or thawed briefly at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s 100% pure pumpkin without added spices or sweeteners.
What if I don’t have protein powder?
If you don’t have chocolate protein powder, simply use an equal amount of unsweetened cocoa powder instead. The texture and flavor will still be great.
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Pumpkin Workout Brownies Recipe
- Total Time: 12 hours 35 minutes (including refrigeration time overnight)
- Yield: 9 brownies (cut into 3x3 grid) 1x
- Diet: Vegetarian
Description
These Pumpkin Workout Brownies are a deliciously healthy snack option that combines the rich flavors of pumpkin and cocoa with almond butter and protein powder to create fudgy, nutrient-packed brownies. Perfect for a post-workout treat or a guilt-free dessert, these brownies are easy to make, naturally sweetened, and come together with simple ingredients. After baking, they are refrigerated overnight to develop their fudgy texture and enhanced flavors.
Ingredients
Brownie Ingredients
- 1 1/4 cup pumpkin puree
- 2/3 cup almond butter (or allergy-friendly alternative such as sunbutter or pumpkin seed butter)
- 1/3 cup cocoa powder (unsweetened, regular or a combination with Dutch-process)
- 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
- Preheat the Oven: Set your oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
- Prepare the Almond Butter: Gently warm the almond butter until it is easily stir-able but not hot, facilitating smooth mixing with other ingredients.
- Mix Ingredients: In a mixing bowl, combine the pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder (or extra cocoa), vanilla extract, salt, and pumpkin pie spice or cinnamon. Stir the mixture thoroughly until completely smooth and uniform in texture.
- Spread Batter: Pour the brownie batter into the prepared pan, spreading it evenly to ensure consistent baking.
- Bake: Place the pan on the center oven rack and bake for 20-25 minutes. For extra fudgy brownies, bake for the minimum 20 minutes. Keep in mind the brownies will be slightly undercooked when removed from the oven.
- Cool and Refrigerate: Allow the brownies to cool at room temperature. Then loosely cover them with a paper towel and refrigerate overnight. This step is crucial as it helps the brownies firm up while maintaining their fudgy texture and enhances flavor, making them sweeter.
- Serve and Store: Optionally frost the brownies as desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze for up to one month. These brownies can even be enjoyed straight from the freezer.
Notes
- You can substitute almond butter with sunbutter or pumpkin seed butter to accommodate allergies.
- Regular unsweetened cocoa powder or a mix of regular and Dutch-process cocoa powder can be used according to preference.
- The brownies are intentionally slightly underbaked to achieve their moist, fudgy texture after refrigeration.
- Refrigerating overnight not only firms the brownies but also enhances their sweetness without adding sugar.
- These brownies serve best as a healthy snack rather than a traditional dessert for bake sales or parties.
- For longer storage, freezing is recommended and they can be eaten straight from the freezer without thawing.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin brownies, healthy brownies, protein brownies, gluten free brownies, vegan dessert, pumpkin dessert, workout snack, fudgy brownies
