Protein snickerdoodle pumpkin brownies

‘Tis the season to pumpkin spice, and although I don’t walk around drinking pumpkin spice lattes whilst wearing Uggs, I am a stereotypical millennial who is fully on the pumpkin spice bandwagon. I bought a can of pumpkin a couple of weeks ago in Trader Joes and it has been sitting in my cupboard as the realization dawned on me that I actually have to do something with it. I researched some recipes online and all of them involved many ingredients, some obscure, that I really didn’t want to faff about with. So I decided to create my own. These brownies are super light, but actually require a bit of chewing, which makes them feel satisfying. They are not too sweet, plenty of pumpkin spice, easy to prepare and versatile. 

Macros per brownie (recipe makes 16): 66kcal; 7.1g carbs, 5.8g protein, 1.3g fat


1 can (427g) pumpkin purée

2 scoops snickerdoodle whey isolate (I used BPI sports, but any cinnamon or vanilla whey would work)

4.5oz coconut flour

1/2cup water (room temperature)

4 egg whites

3 single serve packets of Truvia

1/2 tsp baking powder

1 tsp pumpkin spice seasoning (if you don’t have pumpkin spice, then 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves)

Pinch of fine salt


1. Line a 20cm/8inch brownie pan with grease proof paper and preheat oven to 350f/180c.

2. In a large mixing bowl, sieve the coconut flour, whey protein, Truvia, salt, pumpkin spice and baking powder.

3. Pour in the pumpkin, egg whites and water and combine the mixture thoroughly.

4. Transfer mixture to the brownie pan and bake in the centre of your pre-heated oven for approximately 30 minutes. The top should be browned and when you put a knife into the brownies, it should come out clean.

5. With a sharp knife, divide into 16 squares and allow to cool for 5-10 minutes in the pan before transferring to a wire rack to allow to cool completely.

Serve on their own, topped with nut butter, cream cheese or yoghurt for a delicious seasonal guilt free snack.

Benchpressingbaubles, x


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