These Fudgy Pumpkin Protein Brownies are the perfect healthy snack or sweet dessert! This recipe is so easy to make, all you need is one bowl and 30 minutes! Naturally vegan, gluten-free, dairy-free, and lower in carbs!
PUMPKIN PROTEIN BROWNIES Recipe by Samantha Rowland
If you have never tried pumpkin + chocolate before, you are going to have your mind blown by how amazing this combination is! Don’t worry about tasting the pumpkin though, it tends to just add the moisture but the taste just slips into the background, the chocolate is really the star!
These healthy pumpkin brownies are made with easy-to-find ingredients and are so incredibly simple to make! All you need is one bowl and about 30 minutes! You are going to want to make these on repeat once you try them!
Because these protein pumpkin brownies are made with protein powder, they tend to be lower in carbs than traditional brownies! The great thing is even if you don’t have protein powder, you can use almond flour to keep the carb count down!
TIPS ON MAKING THE BEST PUMPKIN PROTEIN BROWNIES:
These brownies are incredibly rich and fudgy and get even fudgier as they cool down. If you have the time, these brownies are really best when they have had time to cool down completely in the fridge. At a minimum, would allow these to fully cool to room temperature before serving.
These brownies can be reheated in the microwave or in a toaster oven after cooling and the flavor is great! They just need that initial cool-down period to really get the best texture and flavor.
WHAT IS THE BEST PROTEIN POWDER TO BAKE WITH?
Vegan protein powders are the go-to for baking. They absorb liquid like traditional flour and do not dry out the baked goods like whey protein tends to. Because of this only recommend you use a vegan protein powder in this recipe. If you cannot find vegan protein powder, please use the substitution below with almond flour and omit the protein completely.
STORAGE:
These pumpkin brownies are great stored in an airtight container in the fridge for up to 5 days.
You may be able to freeze these, but due to the pumpkin, the texture may change during defrosting. Have not tried freezing these brownies.
Other recipes you might like to try: Banana Bread Recipe Low-Carb Keto, Carrot Cake Vegan Raw, Chocolate Bars Keto Low-Carb
Pumpkin Protein Brownies
Ingredients
- 1/2 cup water
- 3 tbsp ground flex
- 1 cup pumpkin puree
- 2 tbsp maple syrup
- 2 servings vegan protein powder (chocolate or vanilla)
- 1/4 cup unsweetened cacao powder
- 2 tbsp gluten free flour
- 2 tbsp almond butter
- 1/2 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- In a large bowl, add ground flax, water, pumpkin puree and maple syrup. Stir well.
- Add protein powder, unsweetened cocoa powder and gluten free flour. Stir until all the flour is combined and lumps removed.
- Add almond butter, pumpkin pie spice and baking powder. Mix to combine.
- Fold the chocolate chips into the batter.
- Spray a 8X8 or 9X13 baking dish with non-stick spray.
- Use your spatula to get all of the pumpkin brownie batter into the baking dish. Be sure to smooth out the top, as this doesn't rise or move very much in the oven.
- Optional: add more chocolate chips to the top of the brownies for presentation.
- Bake at 350 F for 20-25 minutes.
- Remove from oven and allow to cool completely before serving.
Notes
