Flourless Pumpkin Workout Brownies – High Protein & Fudgy (Vegan Recipe)
Make these 7-ingredient flourless pumpkin workout brownies — fudgy, high-protein, and vegan! Perfect for healthy chocolate lovers and post-run snacks.
Ingredients
Wet Ingredients
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ⅔ cup almond butter (or sub sunflower or pumpkin seed butter for nut-free)
- 1 tsp pure vanilla extract
Dry Ingredients
- ⅓ cup unsweetened cocoa powder (or mix regular + dutch cocoa for deeper flavor)
- 3 tbsp chocolate protein powder (or more cocoa if you prefer)
- ¼ cup sugar (sub maple syrup, agave, or erythritol to taste)
- ¼ tsp salt
- ¼ tsp pumpkin pie spice or cinnamon
Optional Toppings
- 2 tbsp mini chocolate chips
- 2 tbsp almond butter drizzle or frosting of choice
Instructions
- Preheat & Prep Set your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper so the edges hang over slightly for easy removal.
- Warm the Nut Butter If your almond butter is stiff, gently warm it (microwave 20 seconds) until smooth and stirrable. This helps everything mix evenly.
- Mix the Batter In a large bowl, whisk together pumpkin puree, almond butter, vanilla, cocoa, protein powder, sugar, salt, and pumpkin spice until completely smooth. The batter will be thick and glossy — that’s perfect.
- Pour & Bake Spread the mixture evenly into your pan. Press a few chocolate chips on top if you like. Bake on the center rack for 20–25 minutes.
- For fudgy brownies: remove at 20 minutes.
- For cakier brownies: leave closer to 25.
- They’ll look slightly underbaked when done — trust the process.
- Cool & Set Let them cool completely, then loosely cover with a paper towel and refrigerate overnight. The texture deepens and sweetens by morning, turning dense, rich, and fudgy.