A naturally gluten free protein powder brownie recipe that is deliciously fudgey and incredibly easy to make! You won't believe how easy it is to make these pumpkin brownies that are not only delicious but also high in protein! They are the perfect healthy treat.

If you love making healthy high protein treats with protein powder then make sure to check out some of my other favourite high protein treat and protein powder recipes including:
- 3 ingredient Peanut Butter Protein Powder Bars
- Protein Powder Raw Vegan Carrot Cake
- Protein Powder Buckwheat Banana Bread
- Protein Powder Vegan Pancakes
- Protein Powder Vegan Waffles
- 4 Ingredient Protein Powder Granola
Why You’ll Love This Recipe
These pumpkin protein powder brownies are the perfect combination of indulgence and nutrition! Naturally gluten-free, these brownies are rich, fudgy, and packed with protein, making them a great post-workout snack or a healthy dessert. The best part? They taste even better after being stored in the fridge, as they become denser and even more fudgy. Plus, you can customize the flavor by using your favorite protein powder. Whether you love vanilla, chocolate, or another variety, this recipe is flexible and delicious.

How to Make Protein Powder Brownies
Making these protein powder brownies is simple! The base is made from pumpkin puree, peanut butter, cacao powder, and vanilla protein powder, creating a naturally sweet and moist texture. Everything is blended together, baked for 20 minutes, then topped with a protein-packed frosting for the ultimate healthy treat.
Ingredients Needed for This Pumpkin Protein Powder Brownies Recipe
To make these pumpkin brownies you will need the following ingredients.
Pumpkin Puree (330g)
Pumpkin provides natural sweetness, moisture, and a rich, creamy texture to these brownies. It also adds fiber and important vitamins, making these brownies a healthier option. The pumpkin is what also allows us to remove the need for any flour in this recipe.
Vanilla Protein Powder (½ cup)
Using protein powder boosts the nutritional value of these brownies. Vanilla protein powder pairs beautifully with the chocolatey flavor from the cacao, but you can use any flavor you love.
Cacao Powder (½ cup)
Cacao powder gives these brownies their rich, chocolatey flavor. If you don’t have cacao powder, cocoa powder is a great substitute.
Peanut Butter (½ cup)
Smooth, salted peanut butter adds a creamy texture and healthy fats, which help keep the brownies moist and satisfying.
Monk Fruit Sweetener (3 tbsp)
A natural, low-calorie sweetener that enhances the flavor without adding refined sugar. You can substitute with erythritol, stevia, or coconut sugar.
Soy Milk (½ cup)
This adds moisture to the batter and enhances the protein content. You can use any plant-based milk of your choice.
Baking Powder (1 tsp) & Baking Soda (½ tsp)
Both of these help the brownies rise slightly while maintaining their fudgy texture.
Pinch of Salt
Only necessary if you’re using unsalted peanut butter; it enhances the overall flavor.
Protein Powder Frosting
- Chocolate Protein Powder (1 scoop): Adds a protein-rich chocolatey topping.
- Soy Milk (¼ cup): Helps create a smooth frosting.
- Maple Syrup (4 tbsp): Provides natural sweetness and balances the flavors. Can be omitted for a sugar-free version.




How to Make Pumpkin Protein Powder Brownies
Ingredients
Pumpkin Brownies
- 330 grams pumpkin puree (boiled and blended smooth)
- ½ cup vanilla protein powder
- ½ cup cacao powder
- ½ cup smooth, salted peanut butter
- 3 tablespoon monk fruit sweetener
- ½ cup soy milk (or any plant based milk of your choice)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt (if needed)
Protein Powder Frosting
- 1 scoop chocolate protein powder
- ¼ cup soy milk (or any plant milk of your choice)
- 4 tablespoon maple syrup (optional for sweetness)
Instructions
Make the Pumpkin Puree
- Remove the seeds from the pumpkin and chop it into small pieces.
- Boil for 15-20 minutes until very soft, then drain and let cool.
- Remove the skin and measure out 330 grams of boiled pumpkin.
- Blend the pumpkin with monk fruit sweetener and soy milk until smooth.
Make the Brownie Batter
- Add the pumpkin puree, peanut butter, protein powder, cacao powder, baking powder, and baking soda to a food processor.
- Blend until smooth, stopping to scrape down the sides as needed.
- Preheat oven to 180°C (356°F). Line a baking tray with parchment paper and lightly grease it.
- Pour the thick brownie batter into the tray and spread evenly.
- Bake for 20 minutes, turning halfway for even baking.
- Remove from oven and let cool completely before adding frosting.
Make the Protein Powder Frosting
- In a bowl, mix chocolate protein powder, soy milk, and maple syrup.
- Stir until smooth. If too thick, add a dash of milk to adjust consistency.
- Spread over the cooled brownies before slicing into 12 pieces.
Tips and Tricks for Perfecting Your Pumpkin Protein Powder Brownies
- Use a food processor for ultra-smooth batter. This ensures even mixing and a creamy texture.
- Chill the brownies before eating. They become denser and fudgier when stored in the fridge.
- Use quality peanut butter. A good-quality, smooth peanut butter enhances both flavor and texture.
- Customize protein powder flavors. Vanilla complements the cacao, but chocolate or caramel protein powder also work well.
- Adjust sweetness to taste. If using a different sweetener, adjust the amount based on its sweetness level.
Frequently Asked Questions About Pumpkin Protein Powder Brownies
Yes! you should be scraping the batter out of the food processor.
Yes! You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter.
Store them in an airtight container in the fridge for up to 5 days. They also freeze well!
Yes! Omit the maple syrup from the frosting and increase the milk slightly for consistency.
Common Mistakes to Avoid When Making This Recipe
- Not blending the batter well: A smooth, even batter results in better texture.
- Skipping the chilling step: Storing in the fridge enhances the dense, fudgy consistency.
Let's Make Pumpkin Protein Powder Brownies!
These pumpkin protein powder brownies are a healthy, protein-rich treat that satisfies your sweet tooth while providing a nutritional boost. Whether you enjoy them post-workout or as a guilt-free dessert, they’re an easy and delicious way to enjoy pumpkin brownies gluten free! Try them out and let me know what you think!
If you liked this recipe then please leave me a comment below. I love hearing from you! For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!

Protein Powder Brownies
Ingredients
- 330 grams pumpkin boiled and skin removed
- ½ cup vanilla protein powder or any protein powder of your choice
- ½ cup cacao powder
- ½ cup peanut butter smooth
- 3 tablespoon monk fruit sweetener refer to blog notes for substitutes
- ½ cup soy milk or any milk of choice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt can be omitted if the peanut butter is already salted
Protein Frosting (Optional)
- 1 scoop chocolate protein powder 30 grams
- ¼ cup soy milk or any milk of choice
- 4 tablespoon maple syrup can be substituted for more milk to make it sugar free
Instructions
Make the Pumpkin Puree
- Remove the seeds from the pumpkin and chop it into small pieces.
- Boil for 15-20 minutes until very soft, then drain and let cool.
- Remove the skin and measure out 330 grams of boiled pumpkin.
- Blend the pumpkin with monk fruit sweetener and soy milk until smooth.
Make the Brownie Batter
- Add the pumpkin puree, peanut butter, protein powder, cacao powder, baking powder, and baking soda to a food processor.
- Blend until smooth, stopping to scrape down the sides as needed.
- Preheat oven to 180°C (356°F). Line a baking tray with parchment paper and lightly grease it.
- Pour the thick brownie batter into the tray and spread evenly.
- Bake for 20 minutes, turning halfway for even baking.
- Remove from oven and let cool completely before adding frosting.
Make the Protein Powder Frosting
- In a bowl, mix chocolate protein powder, soy milk, and maple syrup.
- Stir until smooth. If too thick, add a dash of milk to adjust consistency.
- Spread over the cooled brownies before slicing into 12 pieces.
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