Pumpkin Protein Brownies

Pumpkin brownie with a bite removed on a plate.

Fudgy protein pumpkin 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!

Course Dessert

Cuisine American

Keyword pumpkin brownies, pumpkin protien brownies

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 132kcal

Author Samantha Rowland

Ingredients

1/2 cup water
3 tbsp. ground flax
1 cup pumpkin puree not pumpkin pie filling
2 tbsp. maple syrup
2 servings vegan protein powder (chocolate or vanilla) Nuzest
1/4 cup unsweetened cacao powder
2 tbsp. gluten free flour
2 tbsp almond butter or tahini, cashew butter or sunbutter
1/2 tbsp. pumpkin pie spice optional
1 tsp. 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.
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

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.
You can reheat these after cooling, and the flavor and texture will be great, they just need the initial cool down for the perfect fudgy texture.
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 would not recommend coconut flour.

If you do not have vegan protein powder:

Replace protein powder with 1 cup of almond flour and increase the maple syrup from 2 tbsp. to 4 tbsp.

Store brownies in the fridge for up to 5 days in a air tight container.

Nutrition