These vegan and gluten-free pumpkin brownie bites are incredibly fudgy with a slightly under-baked texture. They can be refrigerated to firm them up and are best cut into small bites for better hold.
Preheat oven to 350°F (175°C). In a bowl, combine 1 mashed banana, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup unsweetened cocoa powder, 1/2 cup nut butter, and 1 1/2 tbsp vanilla or chocolate protein. Mix everything together well with a hand mixer. Line a brownie pan with parchment paper. Pour the mixture into the prepared pan and bake for 38-40 minutes. Let cool completely before slicing into bites.
