Pumpkin Crumble Brownie Cups

This recipe was such a pleasant surprise! Crumbly, crunchy, yet soft and warm. So good. And even better cold the next day after sitting in the fridge! Yummmm.

IMG_6591Pumpkin Crumble Brownie Cups

Makes: 8

  • 1 chocolate brownie quest protein bar
  • 2 TBSP pumpkin purée
  • 1/4 cup melted coconut oil
  • 1/3 cup almond meal/flour
  • 1/4 tsp pumpkin pie spice
  • 1 TBSP vanilla protein powder
  • 1 tsp coconut oil
  • 2 tsp unsweetened cocoa powder

Microwave the chocolate brownie quest bar for 8 seconds to soften. Cut into 8 pieces and press into the bottom of 8 mini cupcake molds that’ve been sprayed with nonstick spray. Mix the pumpkin purée, melted coconut oil, almond meal/flour, pumpkin pie spice, and vanilla protein powder. Distribute amongst each cupcake mold on top of the brownie. Bake at 350 F for 13-15 minutes.

Mix 1 tsp coconut oil with 2 tsp unsweetened cocoa powder and drizzle on top.

I actually REALLY liked them better the next day after they’d cooled in the fridge! So if you have the patience (it’s hard, I know ;p), I suggest eating them cold!

Nutritional info for one: 119 calories; 11 g fat, 5 g carbs (3 g fiber), and 4 g protein


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