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Healthy fall pumpkin brownies on a white plate with butterscotch drizzled on top.
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Healthy Pumpkin Protein Brownies

Fall baking just got a major upgrade! These Healthy Pumpkin Protein Brownies are fudgy, flavorful, and packed with nutrients. They are the perfect for when you are looking for something sweet and satisfying. Made with wholesome ingredients like pumpkin puree and oat flour they're great for post workout fuel or cozy weekend baking with your kiddos!
Course Dessert
Cuisine American
Diet Low Calorie
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 9 brownies
Calories 208kcal
Author Jillian Schneider

Equipment

  • blender
  • 8 x 8 inch baking pan

Ingredients

  • 1 15 oz can chickpeas drained
  • 1 15 oz can pumpkin puree
  • 2 large eggs whisked
  • 1 cup reduced-fat peanut butter can also use regular peanut butter in place of reduced fat
  • ½ cup cocoa powder
  • ½ cup almond flour
  • pinch salt
  • 1 tsp. pure spice pumpkin extract
  • ¼ cup pure maple syrup
  • ½ tsp. baking soda
  • ½ cup semi-sweet dark chocolate chips
  • ¼ cup chopped walnuts optional add in

Instructions

  • Step 1 - Preheat your oven to 350° and grease an 8 x 8-inch square baking pan and set aside.  Place the beans, eggs, peanut butter, cocoa powder, salt, pumpkin pie extract, baking soda, pumpkin pie puree, and maple syrup in a blender or food processor.  Here is the blender I use, linked under my favorites page.  Ninja Blender!
  • Step 2 - Blend until smooth.  Pour into a bowl and fold in chocolate chips and walnuts if desired. Then pour the mixture into the prepared baking pan and top with more chocolate chips.
  • Step 3 - Bake for 22 -25 minutes or until a toothpick comes out clean.  Cool completely and cut into squares. 
  • Step 4 - For the butterscotch drizzle topping, melt butterscotch morsels in the microwave with a tsp. of coconut oil and drizzle on top with a spoon.

Notes

How can my kids help? 
  • They can help pour everything into the blender.
  • Sprinkle the chocolate chips and optional walnuts on top. 
Can I make these brownies vegan?
Absolutely! Use flax egg. Use 1 tbsp of ground flaxseed and 3 tbsp of water.
How do  I store this dish?
Store in an airtight container in the fridge for up to 5 days.
How can I add a boost of flavor?
Drizzle melted butterscotch on top like I did, or sprinkle some cinnamon or powdered sugar on top fresh out of the oven.

Nutrition

Serving: 1brownie | Calories: 208kcal | Carbohydrates: 16.1g | Protein: 9.3g | Fat: 11.5g | Saturated Fat: 5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.2g | Cholesterol: 196mg | Sodium: 157mg | Potassium: 5mg | Fiber: 3.2g | Sugar: 8.1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 11mg