Pretty perfect Pumpkin Protein Brownies with a protein pumpkin swirl! These healthy pumpkin protein powder brownies are rich in chocolate and pumpkin spice flavor, use cocoa powder and no chocolate for a low calorie recipe!
Ingredients
⅓cupPumpkin Puree, not pumpkin pie filling 80g
½cupUnsweetened Almond Milk, 120ml
¼cupNon-fat Greek Yogurt, 85g
¼cupCreamy Peanut Butter, 64g, see post for subs
½cupChocolate Protein Powder, 45g, about 1½ scoops
½cupUnsweetened Cocoa Powder, or Cacao Powder, 40g
½cup1:1 Gluten Free Baking Flour, 60g, see post for subs
¼cupZero Calorie 1:1 Sugar Replacement, 48g
2tspPumpkin Pie Spice
½tspBaking Soda
Pumpkin Swirl:
¼cupReduced Fat Cream Cheese, Softened, 56g
½scoopVanilla Protein Powder, 15g
⅓cupPumpkin Puree, not pumpkin pie filling 80g
1Egg White, 31ml
1TbspGluten Free Baking Flour, 7g, or all purpose
¾tspPumpkin Pie Spice
Instructions
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a large bowl, whisk together Pumpkin Puree, Greek yogurt and almond milk.
In another bowl, whisk chocolate protein powder, unsweetened cocoa powder, flour, zero calorie sugar replacement and baking soda.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the brownie dense.
Add in peanut butter and fold.Batter should be thick.
Pumpkin Swirl:
In a bowl, stir softened cream cheese and protein powder.
Add in pumpkin puree, egg white, flour and pumpkin spice and mix.
Assemble and Bake:
Transfer ⅔ brownie batter into pan, smoothen with a spatula or back of spoon.Add ⅔ pumpkin filling mixture and spread.Add tablespoons worth of brownie batter and pumpkin filling in swirl pattern.
Bake for 27-30 minutes.Toothpick inserted into the center should come out mostly dry.
Remove from oven and let cool completely.Cut into slices and enjoy!
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.