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Pumpkin Workout Brownies Recipe

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★★★★★

4.4 from 133 reviews

These Pumpkin Workout Brownies are a health-conscious, vegan, and oil-free treat perfect for post-workout recovery or a wholesome snack. Made with pumpkin puree, almond butter, cocoa, and chocolate protein powder, they offer a fudgy texture and a naturally sweet flavor enhanced by pumpkin pie spice. Baked to just the right consistency and then refrigerated overnight, these brownies become even more delicious and satisfyingly chewy without sacrificing health benefits.

Ingredients

Scale

Main Ingredients

  • 1 1/4 cup pumpkin puree
  • 2/3 cup almond butter or allergy-friendly substitute (such as sunbutter or pumpkin seed butter)
  • 1/3 cup cocoa powder (regular unsweetened or a combination with Dutch process)
  • 1/4 cup sugar (use preferred type; for low carb, try keto-friendly sugar alternative)
  • 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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8-inch baking pan with parchment paper to prevent sticking and for easy removal after baking.
  2. Warm Almond Butter: Gently warm the almond butter until it is easily stirrable but not hot, making it easier to combine evenly in the batter.
  3. Mix Ingredients: In a mixing bowl, combine pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder, vanilla extract, salt, and pumpkin pie spice. Stir thoroughly until the mixture is completely smooth and well incorporated.
  4. Spread and Bake: Pour and spread the batter evenly into the prepared pan. Place the pan on the center rack of the oven and bake for 20-25 minutes. For fudgier brownies, remove at 20 minutes; note they will be slightly undercooked when taken out.
  5. Cool and Refrigerate: Let the brownies cool at room temperature. Once cooled, loosely cover the pan with a paper towel and refrigerate overnight. This resting period firms up the brownies without compromising their fudgy texture and enhances their sweetness.
  6. Serve and Store: Frost brownies if desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze up to one month. Enjoy them straight from the freezer as a convenient snack.

Notes

  • Sunbutter or pumpkin seed butter can be used as allergy-friendly alternatives to almond butter.
  • You can use regular unsweetened cocoa powder or a combination of regular and Dutch-process cocoa for variation in flavor.
  • For a low-carb option, substitute sugar with a keto-friendly sweetener.
  • These brownies are more of a healthy snack rather than a traditional decadent dessert, offering a sensible option for those seeking nutrition and flavor.
  • Refrigerating overnight is critical to achieving proper fudginess and sweetness.
  • Frost with your favorite frosting or enjoy plain for a nutritious snack.
  • Store brownies properly to maintain freshness: refrigerate for up to 3 days or freeze for up to a month.

Keywords: pumpkin brownies, healthy brownies, vegan dessert, protein brownies, post-workout snack, oil-free brownies, gluten-free option, healthy pumpkin recipe

Find it online: https://kitchenwithkai.com/pumpkin-workout-brownies-recipe/