It’s time to make some delicious, moist, and filling Pumpkin Protein Brownies this holiday season! This low calorie brownie recipe is packed with seasonal flavor, easy to make, and guaranteed to beat those unhealthy dessert cravings.
Start this one by making some homemade oat flour in either your food processor or blender. To do this, simply blend or process 1/2 cup of rolled oats into it looks like flour. Easy, right?
If you don’t have either a food process or blender, here’s a link to the blender we’ve been using lately and recommend!
Pumpkin Brownie Ingredients
Continue by adding your wet ingredients into either a food processor or blender starting with 2 large whole eggs, 1/2 cup of unsweetened apple sauce, 1 teaspoon of vanilla extract, 10-15 drops of some optional liquid sweetener, 1 cup of pumpkin puree, and 1 ripe avocado.
Process or blend those together until smooth.
In a large mixing bowl for your dry ingredients add 1 teaspoon of baking soda, your homemade oat flour, 2 scoops of a chocolate protein powder, 1/2 cup of your choice sweetener, 1 teaspoon of ground cinnamon, and 8 tablespoons of cocoa powder.
Lightly mix together your dry ingredients.
You can make these sweet potato protein brownies by using a sweet potato puree instead of pumpkin!
Add your wet mix into your dry mix and mix everything together with a whisk or hand mixer until smooth.
Take out a baking dish, coat it with some non-stick cooking spray, and pour your pumpkin protein brownies mix into it. Whatever size dish you want to use is completely up to you but keep in mind that baking time may change if you brownies are thicker or thinner than what we made today.
Pro tip? Top them with some chocolate chips, nuts, or sprinkles before the oven!
Put your brownies into the oven on 375F/190C for around 20-25 minutes.
You can quickly check if your brownies are done by inserting a toothpick or knife into the center of them. If your toothpick or knife comes out dry then your brownies are done.
Remove your brownies from the oven and optionally top them with whatever you want. I topped mine with some High Protein Frosting and ground cinnamon today.
Other great topping options for these pumpkin protein brownies? Greek yogurt (seasonal flavor!), Pumpkin butter, nut butter, sugar free caramel syrup, and so on. Let us know what you use for yours in the comments below.
Pumpkin Protein Brownies
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- ½ Cup Rolled Oats - 40g
- 2 Scoops Protein Powder - 60g Chocolate
- 8 Tablespoons Cocoa Powder - 40g
- ½ Cup Sweetener
- 2 Large Whole Eggs
- 1 Teaspoon Vanilla Extract
- 1 Avocado
- 1 Cup Pumpkin Puree - 244g
- ½ Cup Unsweetened Apple Sauce - 122g
- ¼ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 10-15 Drops Liquid Sweetener
- 1 Teaspoon Ground Cinnamon
- Greek Yogurt - *Optional For Topping
- Turn your Rolled Oats into flour by blending or processing them together until they look like flour
- Combine all of your wet ingredients together into either a food processor or blender
- Process or blend those until smooth
- Combine all of your dry ingredients together into a large mixing bowl
- Lightly mix those together
- Pour your wet mix into your dry mix and mix everything together until smooth with either a whisk or hand mixer
- Take out a baking dish, coat it with non-stick cooking spray, and pour your mix in
- Bake on 375F/190C for 20-25 minutes
- Top with Greek Yogurt or Protein Frosting and Ground Cinnamon
- Calories: 1136
- Fat: 40g
- Saturated Fat: 11g
- Sodium: 665mg
- Carbs: 111g
- Fiber: 31g
- Sugar: 19g
- Protein: 83g