Pumpkin Workout Brownies

The pumpkin adds so much moisture to these brownies, without all the extra fat and calories, keeping them super soft and fudgy! It also gives you Vitamin A, which you wouldn’t get from brownies made with oil. Not that anyone’s reason for eating a brownie is to get more Vitamin A… but it’s a nice bonus. Not only are these delicious, but also are a great option for a healthy post-workout choice. – they’re perfect if you’re the type of person who loves healthy desserts and is looking for a new healthy snack option instead of the usual energy bars or protein bars.

Author: Cookie and Kate
Yield: 9-12 brownies

  • *1 1/4 cup pumpkin puree (300g)
    *2/3 cup almond butter, or allergy-friendly sub
    *1/3 cup cocoa powder
    *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
    *1/4 cup sugar (Substitute with 1/2 tsp stevia or 1/2 cup of maple syrup

Cooking Instructions

Note: Sunbutter or pumpkin seed butter can be used for allergy-friendly brownies. You can use regular unsweetened cocoa or a combination of regular and dutch.
*Preheat oven to 325 F. Line an 8-inch pan with parchment.
*Gently warm almond butter until it is easily stir-able.
*Combine all ingredients in a bowl, stir until completely smooth, and spread into the prepared pan.
*Bake on the center rack 20-25 minutes (20 for extra fudgy brownies) – they will be undercooked when you take them out.
*Let cool, then loosely cover with a paper towel and refrigerate overnight, during which time they firm up without losing their fudginess. They’re also much sweeter the next day!
*Frost as desired – I iced the brownies with Pumpkin Peanut Butter.
* Refrigerate leftovers 2-3 days or cut and freeze up to a month. You can eat them straight from the freezer if you wish!