Pumpkin Protein Brownies
These protein pumpkin brownies are rich, fudgy, and full of chocolate flavor with a hint of pumpkin for extra moisture and softness. The pumpkin blends right into the background, letting the chocolate shine while creating that perfect melt-in-your-mouth texture.
Made in just one bowl with simple ingredients, these brownies come together in about 30 minutes, making them ideal for a quick dessert or snack. Whether you make them with protein powder or almond flour, they’re a treat you’ll want to bake on repeat, especially during pumpkin season!
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Ingredients
- Ground Flax + water -acts as the eggs and helps to bind together the mixture
- Pumpkin puree -adds moisture and helps to create that super fudgy texture.
- Maple Syrup: Adds a depth of flavor, sweetness, and moisture. Honey would also work.
- Vegan protein powder (vanilla or chocolate) – this acts like flour in this recipe and absorbs the liquid just like flour. If you don’t have protein powder, see the substitutions below. Note: this recipe has not been tested with whey protein.
- Cacao powder (or cocoa powder)– adds a rich chocolate flavor.
- Gluten free flour of choice (all purpose gluten free flour, oat flour, tigernut, cassava are all great choices) – this helps the brownies set up during baking.
- Almond butter – a little bit of fat helps with the gooey, fudgy quality. Peanut butter, cashew butter, tahini or sunbutter would work too.
- Pumpkin pie spice – optional but I think it takes these brownies to the next level
- Baking powder – helps the brownies rise slightly during baking
- Chocolate chips (vegan) – adds creamy chocolate as they melt during baking. Use whatever dairy free chocolate chips you have on hand.
- Non-stick spray – this ensures that you can get your brownies out of the pan!
How to make pumpkin protein brownies
Add ground flax, water, pumpkin puree and maple syrup to bowl. Stir well. Add protein powder, cacao powder, gluten free flour, pumpkin pie spice and baking powder. Stir well to incorporate then add almond butter. Add about half the chocolate chips and stir well. Spray the 8X8 pan with non-stick (I used avocado oil) and add the batter. Press it down. Top with the rest of the chocolate chips. Bake in a preheated 350F oven for 20 minutes. Allow to cool completely before enjoying.
Top tips
- 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.
- Choose your favorite gluten free flour for this recipe. You can use your favorite all purpose gluten free flour (a 1:1 swap), oat flour, tigernut flour or cassava flour. I do not recommend coconut flour.
Other mix ins
- Chopped pecan, walnuts or almonds
- Dried cranberries, dried cherries, chopped pitted dates
- Cacao nibs (for a bit of a crunch)
- White chocolate chips
- Coconut flakes
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High Protein Pumpkin Brownies (Egg Free)
Rich, fudgy brownies with a hint of pumpkin for the ultimate moist texture. Quick to make in just one bowl, they’re perfect for an easy dessert or snack any time of year.
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Servings: 9
Ingredients
- 1/2 cup water
- 3 tablespoons ground flax
- 1 cup pumpkin puree - not pumpkin pie filling
- 2 tablespoons maple syrup
- 2 servings vegan protein powder (chocolate or vanilla)
- 1/4 cup unsweetened cacao powder
- 2 tablespoons gluten free flour
- 2 tablespoons almond butter - or tahini, cashew butter or sunbutter
- 1/2 tablespoon pumpkin pie spice - optional
- 1 teaspoon baking powder
- 1/4 cup dairy free chocolate chips - Plus more for the top (optional)
Instructions
- Preheat oven to 350.
- In a large bowl, add ground flax, water, pumpkin puree and maple syrup. Stir well.1/2 cup water, 3 tablespoons ground flax, 1 cup pumpkin puree, 2 tablespoons maple syrup
- Add protein powder, unsweetened cocoa powder and gluten free flour. Stir until all the flour is combined and lumps removed.2 servings vegan protein powder (chocolate or vanilla), 1/4 cup unsweetened cacao powder, 2 tablespoons gluten free flour
- Add almond butter, pumpkin pie spice and baking powder. Mix to combine.2 tablespoons almond butter, 1/2 tablespoon pumpkin pie spice, 1 teaspoon baking powder
- Fold the chocolate chips into the batter.1/4 cup dairy free chocolate chips
- 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.
Recipe Notes
- Tip: these brownies are the BEST when they have been able to fully cool. Let them at least come to room temperature but they are even best if they can be stored in the fridge until cool.
- Replace protein powder with 1 cup of almond flour and increase the maple syrup from 2 tbsp. to 4 tbsp.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
132
Fat
6
g
Carbohydrates
14
g
Fiber
4
g
Sugar
5
g
Protein
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
Toppings to take these to the next level
- Whipped coconut cream or whipped cream (if you aren’t dairy free)
- Greek style yogurt combined with some maple syrup or honey
- Homemade pumpkin butter
- Ice cream
- Cashew maple frosting
- Tahini chocolate frosting
Common questions
What is the best protein powder to bake with?
Vegan protein powders are my 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 I only recommend you using a vegan protein powder in this recipe. If you cannot find vegan protein powder, please use the substitution with almond flour and omit the protein completely.
My go to brand of protein powder is ProMix Vegan Protein (pea protein). IIf you cannot tolerate pea protein or want this recipe to be paleo friendly, I recommend Octonuts Almond Protein Powder.
Can you make these brownies without protein powder?
Yes, if you do not have protein powder on hand or want to use something like collagen peptides which have no taste or change the texture, you can instead use 1 cup of almond flour + 2-3 tablespoons maple syrup in place of the protein powder in this recipe.
Storing leftovers
- Fridge: These pumpkin brownies are great stored in an airtight container in the fridge for up to 5 days (although they have never lasted that long at my house).
- Freezer: You may be able to freeze these, but due to the pumpkin the texture may change during defrosting. I have not tried freezing these brownies so if you do, please leave a comment to let me know.
Yumm…this looks so delicious! Thanks so much for sharing at Share The Wealth Sunday!
xoxo
Lisa
Yum! Thank you so much for sharing these healthy, delicious and decadent pumpkin protein brownies at the Healthy Happy Green and Natural Party Blog Hop. I am so delighted that you are partying with us! I’m pinning and sharing.
Oh, these look SO good! All of your pumpkin recipes are making this pregnant lady hungry. :)
These look easy and delicious! Thanks for sharing at Small Victories Sunday Linkup!